I really liked the concept of this recipe but being that I make sauerbraten all the time, I knew I would have to change this up. My mom was born in Germany, taught me how to make it and our version doesn't use allspice, ginger or cloves. Instead I seasoned the meat with garlic and onion powders salt and pepper and caraway seeds and minced onion. I did brown the meatballs as the recipe stated to get those flavorful caramelized bits on the bottom of the pan. Once browned I added more minced onion to the pan and then sprinkled in flour to make a roux. One cup of liquid was definitely not enough to make gravy so I used an entire box of beef stock. I didn't measure but slowly added in the sugar and vinegar until I was happy with the balance of slightly sweet and sour. The gravy was again seasoned and made richer with some Gravy Master and a dollop of sour cream to smooth it all out. The end result was very good and I thank you for a great start!
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I really liked the concept of this recipe but being that I make sauerbraten all the time, I...