Sauerbraten IV Recipe -
  • READY IN 3+ days

Sauerbraten IV

Recipe by  

"Enjoy! I omit the gingersnaps , because I don't like the flavor."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs

    3 days 5 hrs


  1. In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
  2. Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
  3. Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2005

Absolutely fantastic! I had a craving for sauerbraten and decided to go with this recipe and my husband and I loved it! I must admit, I was a little skeptical of the gingersnaps, but this ingredient made the recipe outstanding. The meat came out very tender and the sauce was fantastic. I'm going to forward this recipe on to my family and friends. I recommend serving with potato pancakes w/ applesauce & sour cream and red cabbage. Thank you so much!!

Most Helpful Critical Review
Apr 02, 2007

I can't say that I liked this very is just not my kind of thing...but my dad seemed to like it. I think that the amount of gingersnap crumbs is too much...there was way too much of a "floury" taste to the sauce. Everything was going so well as I tasted it until I added all of the snap crumbs. It says "2/3 cup crushed snaps, but I think it should maybe read "2/3 cup snaps, crushed". They really did overwhelm the sauce. Also, I was told that there was too much of a vinegar flavour, so next time, I will cut down on that too.

Oct 03, 2004

I served this to my husband and parents, and everyone raved about it! I made a few minor changes. I used cider vinegar instead. Also I used half the amount of butter, and it was still very rich. Oh, and I loved it with the gingersnaps! I found it very easy to marinate inside a ziplock freezer bag. I just flipped it over once a day.

Jul 23, 2003

It doesn't get any better than this! Make sure you marinate your meat for the full three days. Your taste buds will thank you for this authentic recipe! Thanks Jean.

Nov 09, 2014

This was a very good recipe. I did read the reviews prior to making this recipe, one person said it had a heavy vinegar taste and it did after cooking it for the suggested amount of time therefore I added salt and another 30 minutes to the cook time and it was great. Update 11/14 - 6 years later and this is still the only recipe that I use.....

Oct 12, 2002

I am German and this was alot like Oma's. Thanks for sharing.Taste was yummy.

Jan 10, 2012

Now this is some sour sauerbraten! The best I have ever made. I wanted to serve this during the week, and I work full time, so after marinating I cooked it for 3 hours the night before I planned on serving it. The next day, since it had cooled, it was easy to skim off the fat. Then I just reheated it on the stove, and made the gravy. Easy and quicker this way. Served over egg noodles. I suggest serving this with some rye bread, you will need to cut the sour with something!

Nov 19, 2006

This recipe is worth the time. My husband compared it to our favorite German restaurant and he said it was even better. I will definitely make it again!


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  • Calories
  • 715 kcal
  • 36%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 47.5 g
  • 73%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 46.3 g
  • 93%
  • Sodium
  • 1148 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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