Reviewed: Dec. 25, 2009

AUSGEZEICHNET!!

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RWC4520

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Falling Waters, West Virginia, USA

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Reviewed: Mar. 22, 2009

not to sound cliche but ,It IS JUST LIKE GRANDMA USED TO MAKE!

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manchesterhawks1

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Reviewed: Feb. 24, 2009

Good taste, just a little putsy to make.

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annlha

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Reviewed: Jan. 8, 2009

Cathy refers to a "roast" and mentions it smells good in the oven, yet she cooks the meat on the stovetop?

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CTDon

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Reviewed: Dec. 30, 2008

When my mother passed away 3 years ago, she took her secret recipe with her. I've searched for 3 years for a recipe like hers & this was the first that included pickling spice & gingersnaps. I made my first sauerbraten using this recipe & it was every bit as good as Mom's...maybe better. She'd been proud of me & my boyfriend was completely impressed! Looking forward to making this again, along with the Red Cabbage & Apples.

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Pegasus

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

This was so delicious! Very tender and full of flavor.

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 13, 2008

Excellent Recipe!!! We loved it and it was easy to make.We didn't change a thing.

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tallguy56

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Reviewed: Nov. 13, 2008

This recipe was just perfect. I first tried Sauerbraten at a traditional German restaurant, and this recipe was as good if not better than the fine dining version.

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Dad of 3 or more

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Reviewed: Aug. 3, 2008

I adjusted recipe for 1.5# top round with a cooktime of 1.5 hours. After adding 1 cup marinade to cooking pot, there was only 3/4 cup remaining for the sauce. (Maybe b/c meat was marinated in a vacuum sealed container; soaked a lot of liquid into the meat?) Simmered for 1.5 hours, then it was on 'warm' for 2 hours (delayed dinner). I thought meat would've become tough, but it was very tender and flaked apart. Has a very nice/smooth tartness which's complimented by the gingersnap sauce. Delicious.

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jun. 2, 2008

Danke!! This is a great-tasting "authentic" recipe; I knew as soon as I saw the "crushed gingersnaps" that this was going to be great! Served this to dinner guests and they positively raved - Thank you Cathy! Chef Christopher

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Sgt.Rock

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 31, 2008

This was really, really good. My German hubby wasn't totally won over by the sweet gravy (although it wasn't bad at all, just sweeter than what you get in Germany...) and when I make it again I will let it marinate for more than 2 days, probably at least 3 would be a good start. All around though, this was a GREAT recipe, I used eye of the round and it was so tender and yummy. I will definitely be making it again.

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Lamborama

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Reviewed: Jan. 6, 2008

This was the BEST sauerbraten we have ever eaten. You could cut the meat with a fork! I used a sirloin tip roast, so it shrunk a lot, but I expected that. Thank you so much for sharing this recipe. I'm already looking forward to having this again!

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