#Sauerbraten with spaetzle full#

The recipe for spaetzle (from the Sunset Pasta cookbook): Spoon some gravy over the meat and vegetable and serve with the rest. Cook and stir over medium heat until thick and bubbling. If necessary, add enough water to juices to equal 2.5 cups. For gravy, measure juices, skim fat if needed. Transfer meat and vegetables to a serving platter, reserving juices in pot. Simmer, covered, for 1.5-2 hours, or until meat is tender. (We combined the broth and tomato puree and froze in another ziploc for our second meal.) Pour over meat. Combine 1.5 cups of the reserved marinade, carrots, onion, beef broth, tomato puree, and raisin, if using. In a 4- to 6-quart pot, brown roast on all sides in hot oil. Marinate in refrigerator for 24 hours, turning occasionally.Ģ. (We did this in two parts and froze the second portions of everything for another time.) For marinade, stir together the wine, vinegar, dry mustard, salt, cloves, pepper and garlic. Place meat in a plastic bag set in a deep bowl.

#Sauerbraten with spaetzle full#

All measurements are for the full recipe.ġ. Note: This is the full recipe, though I have notes included on how we split these proportions into two meals, one to be frozen uncooked. yes.)ġ/3 c ginger snaps, crushed (about 6 cookies) boneless beef round rump roastġ medium onion, sliced and separated into ringsġ/4 c raisins (if you’ve met us, you’ll guess we left these out. The recipe for sauerbraten (from the Better Homes and Gardens red plaid cookbook):ġ 2.5-3 lb. I am going to count these two goals as being completed. Which isn’t a bad thing, but I like to make use of the more traditional options we have available to us.) (We often end up making recipes from online or magazine sources. I wanted to make use of the cookbooks that I own and rarely use. They are both pretty impressive and challenging enough to fulfill the spirit of the goal. All in all, this is a really yummy meal and it was perfect for these two goals. In fact, the recipe for sauerbraten made enough for us to prep two nights of it at once, so we will be having it again this week. Since I first posted, however, we made the full meal.

The first time I made this, the hubs and I didn’t read the recipe for sauerbraten earlier enough and couldn’t make it in the time we had left. My original plan was to make sauerbraten and spaetzle in one night and knock out both #18 – make a new recipe form a cookbook – and #59 – make my own pasta. I am going to switch up how I previously counted a goal.