Years ago, my Mom discovered that the both of us couldn’t tolerate the vinegar in the traditional German Sauerbraten. With a little experimenting, we came up with a dish that has the flavor without the vinegar sour heartburn and reflux. The other thing was that we loved making a meatloaf version instead of the meatballs in the recipe.
Create a complete meal of a meatloaf with sauerbraten gravy, egg noodles, green beans, red cabbage, and chunky applesauce.
Meatballs or meatloaf
- 2 eggs
- 3/4 cup of milk
- 1 tbs salt
- 1 tsp freshly ground peppercorns
- 3 slices of bread (I use 1 1/2 pretzel rolls, dry), broken into small pieces
- 4 1/2 lean ground beef (I use ground bison or buffalo)
Mix eggs, milk, and seasonings together and pour over bread pieces. Let set for a few minutes while bread softens, then work into a lumpy paste. If it is a little watery, that’s ok. Combine with the ground beef. Work into a loaf or shape the meatballs, place on a lightly greased baking sheet. Bake until brown in a 450 degree oven. Cool and pour gravy over the meat to serve.
- 4 slices bacon, cut into chunks
- 2 1/2 cups water or beef stock
- 4 tbs red wine vinegar (I use 1/4 cup red wine)
- 3 tbs brown sugar (I skip this one)
- 1 onion, finally chopped
- Salt to taste
- 16 spiced wafers or gingersnapes
Fry bacon until crisp, salute onion until tender. Add water or stock and vinegar or wine. Add sugar if using vinegar. Season and cook for about 3 minutes. Crumble the spiced wafers and add some of gravy to make a paste. Add paste to remaking gravy and stir until thicken.