Gingersnaps are used in sauerbraten to thicken the liquid and to add flavor and depth to the sauce. This simple recipe tastes just like the real thing, which takes days to make.
Prep Time: 15 minutes
Cook Time: 7 hours, 30 minutes
Ingredients:
- 2 (10 oz.) cans condensed tomato soup
- 1-1/4 cups water
- 3/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 Tbsp. Worcestershire sauce
- 2 cups baby carrots
- 1 onion, chopped
- 1 lb. bag prepared frozen meatballs
- 12-18 gingersnap cookies, crumbled
- 1/2 cup sour cream
Preparation:
In 4-6 quart crockpot, combine soup, water, vinegar, Worcestershire sauce, and brown sugar. Stir until well mixed and add onions, carrots, and meatballs. Turn crockpot on high for the first hour; then reduce to low for 4-6 hours longer, stirring occasionally. Or cook on low for 7-8 hours.
Then add crumbled gingersnap cookies and cook on low for 20-30 minutes, tasting to see if you need to add more gingersnaps. Stir in sour cream until blended. Serve over hot cooked spatzele or rotini noodles. Serves 4-6
