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Sauerbraten Gingersnap Gravy

(see also Sauerbraten with Gingersnap Gravy)

2 tablespoon sugar
1 1/2 cups sauerbraten marinade
1/2 cup water
2/3 cup gingersnap crumbs (about 8 cookies)
1/2 cup dairy sour cream (optional, but *very* good)
Salt

Melt sugar in a skillet, stirring until brown. Gradually stir in hot marinade and water. Add gingersnap crumbs. Cook and stir until the mixture thickens. If you like, add sour cream. Salt to taste. Ladle some gravy over sauerbraten and pass the rest.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.