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Results 51 - 60 of 210 for sauerbraten
Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorn, cloves, berries, salt, vinegar and boiling ...
52. SAUERBRATEN
Roll roast in flour and brown with a little oil in Dutch oven (large cooking pot). Add all other ingredients, except gingersnaps, and ...
Wrap 2 bay leaves, 2 ... cheesecloth. Add to sauerbraten. Cook 8 to 10 hours ... hour on high. Add 3 tablespoons flour and 1/2 cup cold water.
54. SAUERBRATEN
Place meat, pickling spices, salt and vinegar in large pan or bowl. Let stand in refrigerator 4 to 6 days. Turn meat daily. Transfer meat ...
Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, ...
56. SAUERBRATEN
In nonmetal deep dish, combine the ingredients until dissolved. Add meat, pouring some over top, and refrigerate 36 to 48 hours, turning ...
Arrange a large sheet of heavy duty aluminum foil in a shallow baking pan. Place meat in center of foil. Pour vinegar over roast; sprinkle ...
Cut meat in 1 inch squares. In a large skillet, brown meat on all sides in hot butter. Remove meat from skillet, add gravy mix and water. ...
Coat beef with flour mixed with salt and black pepper. In a large heavy saucepot or Dutch oven heat oil. Add beef; brown well on all sides, ...
Heat oven to 325 degrees. Mix all ingredients, except gingersnaps and brown sugar, in oven-proof 3-quart casserole or Dutch oven. Cover and ...
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