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Ingredients
| gingersnaps: 15 cookies |
| round steak (rump): 4.5 lbs |
| russet potatoes: 7 whole potatoes (peeled and quartered) |
| carrots: 6 (cut into 1 inch pieces) |
| celery: 6 stalks (cut into 2 inch pieces) |
| onions: 1 (quartered) |
| beef bouillon: 2 |
| black pepper: 1/2 tsp (freshly ground) |
Sauerbraten II
Credit: AllRecipes
User rating:
"This is an old family recipe I've enjoyed for 40 years. It does wonders for tough meat."
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Prep Time
20 min -
Cook Time
360 min -
Servings
6 serving(s)
Tags
Directions
- Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.