Sauerbraten Beef in Gingersnap Gravy

Sauerbraten Beef in Gingersnap Gravy


  • 2 pounds cubed beef stew meat
  • 1 cup chopped onion
  • 1 cup beef broth
  • 1 cup red wine vinegar
  • 2 bay leaves
  • 3 cups egg noodles
  • 3/4 cup crushed gingersnap cookies
  • 2 tablespoons brown sugar
  • 2 tablespoons chopped fresh parsley


  1. Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
  2. Cook on Low for 7 to 9 hours.
  3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
  4. Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

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