![]() Strain the sauce through a fine mesh sieve to remove any lumps. Meanwhile, strain the cooking juices, reserving the liquids and discarding the solids. Then, remove the sauerbraten to a cutting board to rest for 10 minutes. Simmer the beef and marinade for 2 to 2 ½ hours until the meat is tender. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Cover and reduce the heat to a medium-low. Return the liquid to the pan and place over medium-high heat. ![]()
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