More Recipes Like Sauerbraten III

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Sauerbraten II

Submitted by: BCOULTER4

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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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 I

Submitted by: MS.LUV2EAT

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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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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German Sauerbraten

Submitted by: Cathy Eland

Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouth-watering seasonings. It smells so good in the oven and tastes even better! --Cathy Eland Highttown, New Jersey

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Sauerbraten Patties

Submitted by: Chris Christoffers

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

'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

Submitted by: Barbara White

'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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Round Steak Sauerbraten

Submitted by: Kathy MacDonald

This is a simplified version of sauerbraten that does not require marinating. Sliced top round steak is browned and simmered with vinegar, brown-gravy mix, and spices. Sour cream could be added at the end of cooking.

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