Sauerbraten beef loaf

Yield: 1 Servings

Measure Ingredient
1½ pounds Lean ground been
1 cup Fresh rye bread crumbs
⅔ cup Undiluted 2% e. milk
¼ cup Finely chopped onion
1 teaspoon Salt
¼ teaspoon Caraway seeds
1 Beaten egg
1½ cup Water
2 teaspoons Beef bouillon mix
2 tablespoons Packed brown sugar
½ cup Raisins
¼ cup Lemon juice
½ cup Coarse gingersnap crumbs

Combine beef, bread crumbs, e. milk, onion, salt, caraway seeds and egg.

Shape mixture into a round loaf; set aside. In large frypan combine water, bouillon mix, sugar, raisins, lemon juice and cookie crumbs. Cook and stir over med heat until mixture coves to a boil and thickens. Add beef loaf; spoon sauce over loaf. Heat to boiling. cover and simmer about 1 hour basting occasionally. remove loaf from pan. Plaice and serve with sauce.

Makes 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod <lprescod@...> on Mar 8, 1997

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