Sauerbraten beef loaf
1 Servings
Ingredients
| Quantity | 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 |
Directions
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