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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large deep 12-inch skillet, combine the water, onion, salt and pepper, plus the gingersnaps. (You can also prepare this dish in a chicken fryer, with a lid, which is what I do). | 2. Stir gently until the gingersnaps have dissolved. | 3. Add the vinegar and sliced wieners. | 4. Heat over medium-low heat, until it almost boils and is somewhat thick. | 5. (When preparing this in a chicken fryer, I cook this over high heat; stirring frequently, until it comes to a boil and the gravy has thickened up, (in about 10 minutes) and after that, I lower the heat to a simmer, and cook/simmer the dish just a bit longer, for about 10-15 minutes longer). | 6. Serve over the hot-cooked mashed potatoes. | 7. *Note: When adding the gingersnap cookies, be sure to only use the store brands that I had suggested. Do not use home-baked cookies for this recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cold water	5 3/4	cups		0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
salt pepper				-	-	-	-
gingersnap cooky	33			-	-	-	-
white vinegar	1 1/2	1/2	distilled	64.26	0.1428	0.0	0.0
beef wiener	2	lbs	sliced	2984.6413	25.2198	102.9656	274.5144
potato			hot-cooked mashed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.