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.
- 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
- 15 cookies gingersnaps crush cookies into fine powder
- 1/2 cup fat free sour cream
- 1 tablespoon flour
- 2 tablespoons brown sugar
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!