Reviewer:

Reviewed: Mar. 30, 2012

This sauerbraten melts in your mouth! Its every bit as good as the sauerbraten I ate when I was in Germany. However, the gravy is WAY too sweet. I recommend using corn starch instead of crushed gingersnaps to thicken the gravy.

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Reviewer:

nwillia

Reviewed: Feb. 24, 2012

Great Tasting. My husband and I were having a discussion about the taste of certain foods and we decided to explore our German heritage in food. This was my 1st attempt at Sauerbraten and I am delighted! I used a rump roast and it was fork tender, not too strong on the vinegar flavor & made great sandwiches. I did not make the gravy as yet. But I am sure it will be just as delicious.

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Reviewer:

ANNW7

Reviewed: Feb. 23, 2012

This recipe is perfect as is; was just like my mom used to make. The adding of gingersnaps seemed odd (I don't know what my mom used to add to sweeten the gravy) but they both sweetened up and thickened the gravy perfectly! I served it with red cabbage and potato dumplings. Will definitely make again!

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Reviewer:

islandgirl45

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

My family loved this recipe - even better than our local & popular German restaurant. I used some elk that my husband brought home from a hunt - it was tender and delicious! I will definitely make this recipe again.

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Reviewer:

AMYWILL

Reviewed: Nov. 27, 2011

Amazing! I made a couple changes that people might find helpful. 1) I marinated for 24 hours, not two days, and it was still delicious and tender! 2) I baked it in the oven, covered, for 2 1/2 hours at 250, turned off the stove for the last 1/2 hour, then let it rest about 1/2 hour (covered on the counter). 3)I sliced it up and let it soak up the gravy a little before serving it. My family couldn't stop raving about. Total Success!!

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Reviewer:

jenn8003

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Nov. 1, 2011

VERY good recipe, its a keeper

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Reviewer:

Hope99

Reviewed: Oct. 12, 2011

I'm not sure if anyone will read this who is able to make a change in the instructions, but it REALLY messed me up that there was no mention at the top, under "prep time", that the darn thing has to brine for TWO DAYS!!! I'd planned an authentic German meal for my brother who was here for the weekend, and it was soooo disappointing not to be able to make sauerbraten....I ended up using the roast with a different recipe. I can't believe that I'm the only one this has happened to. I made the dish later on and it was fantastic, but I want to make sure others don't go thru the experience that I had the first time.

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Reviewer:

Sienna

Reviewed: Aug. 12, 2011

HAAALLELUJAH! BYE-BYE ($6 per bottle) Mrs. Mimmicks! This recipe is hands down, the best! Thank you for this wonderful, EASY recipe. It will be treasured by our family forever. My dear Aunt Ree would be very proud. BTW, I forgot to rub meat with the ginger and salt but it didn't need it. (I will try it someday, however. :) Thank you Cathy Eland!

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Reviewer:

Robin

Reviewed: Jun. 16, 2011

I have never had this before and I wasn't at all fond of the taste which I guess depends on what you are accustomed to, but I will also say I cooked as directed and this turned out to be the dryest piece of meat I had ever cooked.

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