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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 3, 2008
I adjusted recipe for 1.5# top round with a cooktime of 1.5 hours. After adding 1 cup marinade to cooking pot, there was only 3/4 cup remaining for the sauce. (Maybe b/c meat was marinated in a vacuum sealed container; soaked a lot of liquid into the meat?) Simmered for 1.5 hours, then it was on 'warm' for 2 hours (delayed dinner). I thought meat would've become tough, but it was very tender and flaked apart. Has a very nice/smooth tartness which's complimented by the gingersnap sauce. Delicious.
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2 users found this review helpful

Reviewer:

HIJIMMY
Cooking Level: Intermediate
Home Town: Honolulu, Hawaii, USA
Living In: Portland, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 2, 2008
Danke!! This is a great-tasting "authentic" recipe; I knew as soon as I saw the "crushed gingersnaps" that this was going to be great! Served this to dinner guests and they positively raved - Thank you Cathy! Chef Christopher
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5 users found this review helpful

Reviewer:

CKRUSE
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 31, 2008
This was really, really good. My German hubby wasn't totally won over by the sweet gravy (although it wasn't bad at all, just sweeter than what you get in Germany...) and when I make it again I will let it marinate for more than 2 days, probably at least 3 would be a good start. All around though, this was a GREAT recipe, I used eye of the round and it was so tender and yummy. I will definitely be making it again.
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6 users found this review helpful

Reviewer:

Lamborama
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 6, 2008
This was the BEST sauerbraten we have ever eaten. You could cut the meat with a fork! I used a sirloin tip roast, so it shrunk a lot, but I expected that. Thank you so much for sharing this recipe. I'm already looking forward to having this again!
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7 users found this review helpful

Reviewer:

Marianne Gillette
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Cooking Level: Expert
Home Town: Little Silver, New Jersey, USA
Living In: Johnsburg, New York, USA
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