Sauerbraten (German Pot Roast) & Potato Dumplings, Woman's Day January 1957
2 teaspoons salt
1 teaspoon ginger
2 cups cider vinegar
1 cup frozen chopped onions (45 calories)
2 tablespoons mixed pickling spice
2 bay leaves
1 teaspoon black pepper
1 teaspoon ground cloves
2 tablespoons maple syrup in place of 1/3 cup sugar (100 calories)
7 ounces potato flakes (735 calories)
1 tablespoon heavy cream/water in place of 1/2 cup milk (100 calories)
1/4 cup oat flour to thicken gravy (100 calories)
1/2 cup oat flour in dumplings (200 calories)
2 eggs (160 calories)
1/4 cup frozen chopped onions (25 calories)
2 cups sliced boiled carrots with 1/4 tablespoon butter (160 calories)
I followed the instructions except for the substitutions mentioned above. To shave off calories and fat, I didn't use gingersnaps nor make breadcrumbs for the dumplings. I also did not brown the meat in fat before cooking.
The marinade before I put it in my fridge for three days.
My husband LOVED this dish! True to the caption below the photo of the housewife pouring gravy, he loves lots and lots of it. I thought it was delicious and different with the sour aspect. If I make it again I will use one less cup of vinegar, though. I have never made potato dumplings before and am very excited about future possibilities with them such as serving them in chicken soup!