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10-26-2019 11:42 PM
10-26-2019 11:45 PM
That's OK. You can't tell a tender piece of meat just by looking at it. (I've had name-brand turkeys that were like shoe leather).
10-27-2019 12:52 AM
My mother use to make Sauerbraten but we called it by a Czech name. She would pickle the beef for several days. My mother always told me to cook your roasts at a lower temperature for 3 or more hours. Say 325 for 3 hours. Anyway, it was a real treat when my mother made this dish and then she made homemade bread dumplings to go along with it.
10-27-2019 07:10 AM
DH and I love it when it's done the way we had it at a restaurant in Syracuse that is no longer in business. We found their recipe and tried it w/o the use of a pressure cooker which their recipe called for. Was pretty close to the way we remember. Serve with red cabbage and fried wide noodles with the gravy it makes. Yum.
10-31-2019 10:54 PM
We had an amazing restaurant here that served spaetzle and red cabbage with sauerbraten. Yum!
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