More Recipes Like German Sauerbraten

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Sauerbraten

Submitted by: Barbara White
Provided by: Taste of Home

'THE WHOLE FAMILY helped prepared this sauerbraten. We children had fun mixing the spices and pounding them on the hearth, then Dad mixed them with salt and rubbed them into the meat. The tantalizing aromas escalated as the sauerbraten cooked.

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Sauerbraten Patties

Submitted by: Chris Christoffers
Provided by: Taste of Home

This family favorite was made by my mother back in the '20s. A roast was out of the question on our budget, but chopped meat was only pennies a pound. -Chris Christoffers, Lake Worth, Florida

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Sauerbraten Stew

Submitted by: Margaret Ashcraft
Provided by: Taste of Home

'With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off,' notes Margaret Ashcraft of Piqua, Ohio. 'Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles.'

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Sauerbraten I

Submitted by: Amy

Rump roast is marinated in spiced cider vinegar for five days, then seared and braised and served with a sour cream sauce.

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German Rouladen

Submitted by: Ron Oldham

Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.

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Sauerbraten III

Submitted by: Dori

Bottom round is marinated in red wine vinegar spiced with cloves for two days, then browned and braised for three hours for a tender, tangy meal.

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Sauerbraten V

Submitted by: Kathleen Burton

Rump roast is marinated overnight in red wine and red wine vinegar flavored with cloves, sugar and garlic. The meat is then browned and slowly simmered in the marinade until tender, and the marinade is converted to a creamy tangy sauce using sour cream.

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Sauerbraten II

Submitted by: Barbara Coulter

Rump roast and vegetables slowly cooked in water with gingersnap cookies for that distinctive sour taste without the days of marinating.

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Sauerbraten IV

Submitted by: Jean

Rump roast is marinated in red wine vinegar and red wine spiced with cloves and allspice for three days, then browned in butter and flour and slowly simmered in the sauce until tender. Gingersnaps are added in the last thirty minutes for extra zip.

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Skillet Sauerbraten

Submitted by: Nancy Adams
Provided by: Taste of Home

I've used this recipe successfully with steak, antelope and venison. I generally serve it with red cabbage and egg noodles that have been sprinkled with poppy seeds.

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