Or for a more authentically-German meal you can use spaetzle instead of egg noodles, which you can find ready-made in most groceries. Slice the beef into strips and serve over cooked egg noodles. If you enjoy a thicker style sauce you can add in some cornstarch to make it more like a gravy, but this is completely optional. This adds a spicy kick to the overall flavor and also helps to thicken the sauce a little bit as well. The next part is the best part: add in 10 crushed gingersnap cookies to the sauce. Add the liquids back into the pan and simmer. Remove the beef to rest on a cutting board and strain the solids from the mixture. The next step is to cook the beef in the marinade for 2 to 2 1/2 hours or until the meat reaches an internal temperature of 145ЛљF. DonвЂ™t worry: itвЂ™s not burned, just colored from the marinade! There are some who say up to three days (or more), but weвЂ™ve found that overnight is plenty long enough for the meat to take on the tangy, rich flavors of the spiced marinade.ДЄfter this process the meat will take on a darker hue and this will intensify when you brown the beef on all sides. Now here comes the waiting game: youвЂ™ll need to marinate a chuck roast or rump roast in the cooled mixture for 8-24 hours. Once this has cooked down youвЂ™re left with a very red marinade. Add to that fresh herbs, red wine, red wine vinegar, sugar, and beef broth. To start this recipe off youвЂ™ll need to sautГ© chopped onions and carrots.

Recipes for sauerbraten