In 4 to 5-quart slow cooker, combine beef, onions,
broth, vinegar, bay leaves, carrots, and potatoes.
Mix well, then cover crockpot and cook on low for 8-
9 hours. Then remove cover and turn heat to high.
Remove bay leaves.
Add gingersnaps and brown sugar to the mixture.
Stir well and taste for seasoning (you may want to
add more gingersnaps or brown sugar for the
perfect sweet/sour balance). Then stir together
sour cream and flour and add that to the crockpot,
stirring well to combine. Cover and cook for 30
minutes until thickened and heated. Serve with hot
cooked buttered noodles or spatzele.
Originally Submitted
5/15/2012
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