Mock Sauerbraten Recipe
Ingredients
| 1 package 1/2-ounce) | ||
| Ehlers Pot Roast | ||
| Cooking and Gravy | ||
| Mix | ||
| Water | 3/4 Cup (16 tbs) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Ground cloves | 1/8 Teaspoon | |
| Pot | 4 Pound | |
| Carrots | 4 , quartered | |
| Onions | 2 , quartered | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 1/4 cup gingersnap cookie crumbs | ||
Directions
Combine gravy mix, water, wine, vinegar and cloves in a 4-quart Dutch oven and stir to blend well.
Add pot roast, cover and cook in a preheated 350° oven for 2 hours.
Add carrots and onions, cover and cook 1 hour longer.
Remove pot from oven and set meat aside on warm platter.
Stir sour cream and gingersnap crumbs into sauce.
Add pot roast, cover and cook in a preheated 350° oven for 2 hours.
Add carrots and onions, cover and cook 1 hour longer.
Remove pot from oven and set meat aside on warm platter.
Stir sour cream and gingersnap crumbs into sauce.
Chef
