My recipe notebook with all kinds of recipes jotted down from my host-sister, neighbors, and friends. 1988…..sheesh some of you were probably still wearing diapers back in 1988. I don’t want to know who you are….cause my hip is already aching today making me feel old, I don’t need to get it from you too!
These cookies from Traders Joe’s are a problem. I am madly, deeply in love with them. I can’t live with out them. However, my love for these gingery morsels is not the problem. The problem is that TRADER JOE’S will not open a store in Grand Rapids, Mi!!!!!!!! Or even Lansing. Lansing would be closer, nicer, doable. I realize that I am not the only soul with out a Trader Joe’s in my backyard……but dang. Grand Rapids, is a big town, “Trader we got it goin oawn in GR”, we even have a bring Trader Joe’s to Grand Rapids, Facebook page. Trader…..tap, tap (loud buzz from my mic) are you listening Mr. Trader Joe? I know people that drive all the way to Detroit on a regular basis to stock up. Detroit can be a dangerous city…you could be held liable for us West Michiganders driving into danger to get your Triple Ginger Cookies. Think about that would ya!
While your roast is cooking you will need to pulverize about 4 gingersnap cookies depending the size cookie you have. You will need 1/4 cup gingersnap cookie crumbs. This step all depends on your taste preference. By using gingersnap cookies to thicken your gravy, your gravy will have a slightly sweet taste. If you would rather stick to the more traditional type gravy then just use 1/4 cup of flour to thicken the juices from the roast.
After your roast is finished cooking, let it rest 15-20 minutes with the lid on outside of the oven before removing meat from the pan and placing it on a platter. Cover with tin foil to keep warm. You will need a sauce pan with a strainer over it, pour all the juice and onions etc. into the strainer. Press out juices with back of spoon. (If you don’t have a strainer like this your colander would work just fine, sit it on top of your pan)
Put roasting pan on stove top over medium heat, deglaze pan with 1 cup of beef stock, scrape all the yummy bits loose from pan with spoon.
Bring juices to a slow boil, add the 1/4 cup gingersnap crumbs plus 1 tablespoon flour and whisk until smooth. Let cook for 5 minutes on a low boil. If you prefer not to use cookie crumbs then use 1/4 cup of flour and follow the same directions.
Oh my heavens, I just drooled….I really hope you try the gingersnaps in your gravy it really makes it so delicious.
It’s hard to photograph dark, moist meat….it doesn’t appear very appetizing…but believe me this is melt in your mouth.
Yum! Can I come for dinner? I have a TJ's 2 miles from my door. I'll bring your groceries! 🙂
I LOVE sauerbraten! I have never made it, but my sister has and she has even varied the family recipe handed down generations on my mom's side. I may have to try your recipe out for the family this Christmas. 🙂
Friberg Clan says
why crushed cookies? I am so confused! I realize it thicken's but is that a German thang?
Carrie - Robin's cousin says
I couldn't believe it when I read your blog & saw that we have the same German Cooking Today cookbook. I received mine as a gift from German relatives on my husband's side who had come to the states for a visit. I also enjoyed your blog about the German restaurant as I have the same memories of going to eat in an authentic German restaurant in the Twin Cities for 4 years with my high school German teacher, Herr Kauls. So fun to hear that you have some of the same experiences.
Strawberry CAKE says
Carrie that is fun that we have that in common!
Friberg Clan…no it really…well kinda of. There are so many different recipes. This one is not from German Cooking Today, it's just what I have come up with over years of making it. Some recipes call for the cookies to be cooked with the roast.
Looks amazing. Thanks for sharing!