Before it closed in 1982, Lüchow's German restaurant in New York City used crushed gingersnap cookies to season and thicken the gravy of its sauerbraten, one of the favored dishes. This style was made popular in the U.S. after the publication of Luchow's German Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant by Jan Mitchell in 1952. Other Packaged sauerbraten seasonings are available. Cooked sauerbraten in marinade is sold in some supermarkets. While sauerbraten is most traditionally eaten with beer, it pairs well with the following wine varietals: Burgundy, Cabernet Franc, Cabernet Sauvignon, Gewürztraminer, Pinot noir, Riesling, and Syrah. Citations General references Babcock, Erika M. L. (2002). Rika's Stories from the Other Side. IUniverse. Barer-Stein, Thelma (1999). You Eat What You Are. A FireFly Book. Casada, Jim & Casada, Ann (1996). The Complete Venison Cookbook: From Field to Table. Krause Publications. Garrett, Theodore Francis (ed.) (1898). The Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III. Hassani, Nadia (2004). Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes. Hippocrene Books. Herter, George Leonard & Herter, Berthe (1995). Bull Cook and Authentic Historical Recipes and Practices (9th ed.). Ecco. Jackson, Michael (1998). Ultimate Beer. DK ADULT. Kummer, Madison (2007). 1,001 Foods to Die For. Andrews McMeel Publishing. Mitchell, Jan (1953). Luchow's German Cookbook: The Story and the Favorite Dishes of America's Most Famous German Restaurant. Garden City, New York: Doubleday & Company, Inc. O'Neill, Molly (1992). New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants. Workman Publishing Company. Richards, Lenore & Treat, Nola (1966). Quantity Cookery: Menu Planning and Cooking for Large Numbers (4th ed.). Little, Brown, & Co. Saekel, Karola (December 28, 2005). "Sauerbraten recipe surfaces just in time". San Francisco Chronicle, F-5. Sales, Georgia (1977). The Clay Pot Cookbook. Wiley & Sons. Schmidt, Gretchen (2003). German Pride: 101 Reasons to Be Proud You're German. Citadel Press. Sheraton, Mimi (1965). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House. The American Heritage Dictionary of the English Language (4th ed.). (2006) Houghton Mifflin Company. Wood, Morrison (1983). Through Europe with a Jug of Wine. Farrar, Straus and Giroux, p. 95. Youngkrantz, Gini (1997). Authentic German Home Style Recipes'' (4th ed.). B. G. Youngkrantz Company. German meat dishes National dishes Wild game dishes Foods with alcoholic drinks