Reviewed: Aug. 8, 2010

I accidently used white cooking wine instead of vinegar still tasted good

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Reviewer:

eric

Cooking Level: Intermediate

Home Town: Morris, Illinois, USA

Reviewed: May 30, 2009

This was not to our taste.

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Reviewer:

Nick's Nana

Reviewed: Jan. 28, 2009

This was really good.

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Carrie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Malaga, Washington, USA

Reviewed: Dec. 6, 2008

This was so good Lou said he thought he was going to lick his brains out. I only used one TBL Salt and it was plenty for the recipe. I made the Spaetzl recipe on this site and my, oh my what a delicious meal.

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carollou3

Reviewed: Jul. 11, 2008

I am originally from Southern Germany and in my area (around Stuttgart) this is our national dish. It is not like the typical German Sauerbraten found in American "German" restaurants. The Sauerbraten III recipe gets close to what I know, except: we marinate for 3 to 5 days, turning over the meat every night; at the end, before serving, we add a 1/4 cup of heavy cream (or 1/2 cup of evap milk, or a several tablespoons of sour cream). That's what you get in Southern Germany and Austria when you order Sauerbraten. Once you try it, you will forever love it!

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Reviewer:

Wolfgang Z

Reviewed: Oct. 31, 2007

Will not be making this again. Marinated for 48 hours and it was still pretty bland, did not have any of the sour taste that I love in Sauerbraten.

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Reviewer:

hungrymonkey

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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Aug. 18, 2006

I used a pork roast for this recipe and it turned out really well. My parents came over to eat and they really enjoyed it. I think it was falvorful and tasted a lot like what I've had in restaurants. Next time I might add more cloves because I like the taste they give. I served this dish with spaetzel noodles (instant), sauerkraut balls and potato pancakes.

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Reviewer:

VANGOGH675

Reviewed: Oct. 10, 2005

My husband really liked this (and so did the kids!). Very moist and flavorful. Thanks!

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CYCART

Reviewed: Apr. 29, 2005

This is fantastic...almost like my Mom's, who is of German descent. Even my brother and sister thought it was close!

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Reviewer:

Mama Pepper

Cooking Level: Expert

Home Town: Marietta, Georgia, USA

Living In: Glenview, Illinois, USA

Reviewed: Apr. 27, 2005

A great alternative to the regular pot roast. I think I should have let it marinate longer. I only did it for about 18 hours. I thought it would be really sour, and it was just a nice background flavor. I served it with egg noodles and corn.

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