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5. Transferthecookingliquidto a saucepan and stir to make sure all of the gingersnaps have dissolved. Set over medium heat and cook, stirring frequently and adding more gingersnaps as needed to make a gravy-like liquid. Strain the liquid, then pour into a clean saucepan and add the sour cream. Set over medium-low heat and heat gently; do not let the sour cream curdle.
6. Cut the meat into thin slices. Serve with the gravy, spaetzle, red cabbage and warm bread for soaking up the extra gravy.
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