Low Cholesterol, Low Sodium Sauerbraten
German comfort food is taken in a healthier direction by reducing the sodium and fat in the gravy. Leave plenty of time to cook the no-yolk egg noodles and the red cabbage (see recipe above) as well as the gravy. Look for ginger snap cookies with the lowest sodium per serving.
Ingredients
Sauerbraten Meat
- 1 roast beef bottom round Ours was 8 ounces; choose one for your family by weight
- 1/2 cup apple cider vinegar
- 2/3 cup water
- 3 leaves bay leaves
Sauebraten Gravy
- 15 cookies gingersnaps crush cookies into fine powder
- 1/2 cup fat free sour cream
- 1 tablespoon flour
- 2 tablespoons brown sugar
Instructions
- To make the sauerbraten, place the meat, water, apple cider vinegar and bay leaves in a Crock-Pot. Cover and cook on LOW 6-8 hours.
- To make the gravy, remove the meat and keep warm. Pour the hot liquid from the Crock-Pot into a saucepan. Stir in the crushed gingersnaps and brown sugar. Simmer on low. Stir in the sour cream with a whisk until blended. Add flour to thicken. Simmer. If the sauce is too thick, thin with water. Too thin, add a pinch of flour until it is the desired consistency.
- Cook egg noodles or no-yolk egg noodles (to eliminate excess cholesterol) according to package directions.
- Serve the meat warm, in slices, along with the noodles. Pour on gravy as desired. Add red cabbage and enjoy!