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A unique sweet and savory German-American gravy that gets its distinctive flavor and thickness from crushed gingersnap cookies. Traditionally served with Sauerbraten, it's also perfect for pouring over pork roasts, beef, or even meatballs for a touch of spiced warmth.
In a medium saucepan, melt the butter over medium heat. Add the finely minced shallot and sauté for 2-3 minutes until it becomes soft and fragrant, but not browned.
Pour in the beef broth and bring the mixture to a gentle simmer. Once simmering, whisk in the crushed gingersnap cookies, raisins, red wine vinegar, and brown sugar.
Reduce the heat to low and continue to simmer, stirring occasionally to prevent sticking. Cook for 10-12 minutes, or until the cookie crumbs have completely dissolved and the gravy has thickened to a smooth, coating consistency.
Remove the saucepan from the heat. Let it cool for a minute. Whisk in the room-temperature sour cream until fully incorporated and the gravy is smooth and creamy. Season with salt and pepper, taste, and adjust if necessary. Serve warm.
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A unique sweet and savory German-American gravy that gets its distinctive flavor and thickness from crushed gingersnap cookies. Traditionally served with Sauerbraten, it's also perfect for pouring over pork roasts, beef, or even meatballs for a touch of spiced warmth.
This german_american recipe takes 20 minutes to prepare and yields 4 servings. At 157.2 calories per serving with 2.48g of protein, it's a beginner-friendly recipe perfect for dinner or supper.
Add a pinch of ground cloves or allspice along with the gingersnaps for a warmer, more complex spice profile.
Substitute the brown sugar with 1 teaspoon of maple syrup or honey for a different kind of sweetness.
For a richer, less tangy finish, replace the sour cream with an equal amount of heavy cream.
To serve with chicken or turkey, substitute the beef broth with a quality chicken broth.
Ginger, the key spice in the cookies, is well-known for its natural properties that can help soothe the stomach and aid in digestion, making this a flavorful addition to a heavy meal.
Shallots are a good source of antioxidants, including quercetin and allicin, which help protect the body's cells from damage caused by free radicals.
A standard 1/2 cup serving of this Gingersnap Gravy contains approximately 155-165 calories, depending on the specific brands of cookies and sour cream used.
Gingersnap Gravy is an indulgent condiment, containing sugar from the cookies and fat from the butter and sour cream. While not a health food, it can be enjoyed in moderation as part of a balanced meal.
Yes, you can easily make this recipe gluten-free by using your favorite brand of crisp, gluten-free gingersnap cookies. The rest of the ingredients are typically gluten-free, but always check labels.
Lumps can occur if the cookie crumbs don't fully dissolve. To fix this, you can either strain the gravy through a fine-mesh sieve or use an immersion blender for a few seconds before adding the sour cream.
Absolutely. Prepare the gravy through step 3 and let it cool. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, whisking in the sour cream just before serving. You may need to add a splash of broth to thin it out.
It has a unique and delicious flavor profile. It's savory from the beef broth and shallots, sweet and warmly spiced from the gingersnaps, with a slight tang from the vinegar and sour cream. It's a perfect balance of sweet and savory.