Jean B. > wrote:

> Oh, I was going to ask if not gingersnaps, then what? Yes, we use
> the gingersnaps to thicken the gravy, after the beef has been
> cooked. Now I will need to find a recipe that incorporates one of
> those more-authentic thickeners. Any suggestions?

I'd rather use no such thickeners at all, but then I do not like
Sauerbraten all that much, particularly not its sweet components. Here
is a modern Rhineland beef version I posted before. It is translated
from _Kulinarische Streifzüge durch das Rheinland_ by Hannes Schmitz.

Rheinischer Sauerbraten

1/2 litre (2.1 cups) water
1/4 litre (1.1 cups) wine vinegar
2 onions
1/2 parsley root
1 carrot
10 black peppercorns
2 juniper berries
2 cloves
1 bayleaf
1 kg (2.2 pounds) beef
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons raisins
100 g (3.5 oz) fat
1 tablespoon tomato paste
1 tablespoon almond slivers
1 teaspoon starch

Bring to the boil the water with the vinegar, together with the finely
minced onions, finely chopped parsley root and carrot, as well as the
spices. Let the marinade cool, pour over the meat and let stand,
covered, in a cool place for about three days (use a non-reactive
container, VS), turning from time to time. Remove the meat, wipe dry
and rub all over with salt and pepper. Let the raisins swell up in cold
water. Heat up the fat and brown the meat on all sides. Strain the
marinade, add the vegetable mix to the meat and fry briefly. Mix in the
tomato paste and pour in a half of the hot marinade. Cover and let
simmer over medium heat for 2 hours. Take out the meat and keep warm.
Bring the sauce to the boil, together with the rest of the marinade,
strain, bring to the boil again with raisins and almonds and thicken
with the starch.

Victor