The original recipe called for one cup of beef brother and one cup of apple cider vinegar in the Crock-Pot while the meat cooks. I simply eliminated the canned beef brother or bouillion cube from the Crock-Pot. Lastly, cutting the sodium in the recipe was easy. The result was a light yet extremely tasty gravy that mimicked the original recipe very well. 1 It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse. ![]() It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. I cut the flour by one-third and used the same amount of brown sugar. Sauerbraten is a traditional German roast of heavily marinated meat. ![]() I kept the ginger snaps the same and substituted fat-free sour cream for the full-fat version. As the meat cooked in the slow cooker, the drippings added taste to the water and cider vinegar. Cook until meat is hot, basting with sauce. Simmer and stir about 5 minutes or until thickened and smooth. To lighten the gravy, I started with a sodium-free base of water and apple cider vinegar. Ingredients Directions Combine gravy, water, vinegar, gingersnaps, sugar and cloves in large skillet. I guess that’s why it tastes so good! The recipe that I’ve been making for years utilizes the beef broth and apple cider vinegar base from the Crock-Pot and adds sour cream, crushed ginger snap cookies, brown sugar, and flour to the liquid to make a thick, heavy gravy. Typically, sauerbraten gravy drips with cholesterol and sodium. The Gravy: Zapping the Cholesterol from Sauerbraten Gravy The extra broad no-yolk egg noodles are great with this meal because the broad noodles provide more surface area for the gravy. No yolk noodles are very light and airy, too, which is good with a heavy meal like sauerbraten. I found “no yolk” noodles which eliminated the cholesterol from the side dishes. But, like many delicious ethnic foods, it takes time to make, and on a workday, I did not have time to make it from scratch. Spaetzle is a type of small dumpling popular in Alsace and southern Germany (where my family comes from) that’s truly delicious. Add the gingersnap, raisins, and sugar, and bring to a boil. Ingredients Deselect All 2 cups water 1 cup cider vinegar 1 cup red wine vinegar 1 medium onion, chopped 1 large carrot, chopped 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning. Let sit for a few minutes and skim off the fat. The traditional side dishes that accompany sauerbraten include red cabbage, which I made from scratch, and spaetzle. Strain the cooking liquid into a saucepan. ![]() I make it in the slow cooker (Crock Pot) which saves some time, but it is a labor-intensive meal that’s worth every bite. It’s pot roast with the richest spicy, sweet, sour gravy imaginable. Oktoberfest in January: Low cholesterol, low sodium sauerbraten My husband bought a nice lean piece of bottom round roast and a tub of fat-free sour cream and asked, “Can you try it?” Low cholesterol, low sodium sauerbraten….can it be done? It was a challenge I was prepared to tackle, especially since we haven’t had our German comfort food fix in over two years.
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