Reviewed: Oct. 16, 2009

I made this for an Oktoberfest party. My husband is German and I was worried, when he came in the house and said it smells like Deutchland! I knew I was on my way, but then everyone arrived and it was gone in a flash, and my friends have already requested I make it again real soon. I cooked mine in a slow cooker for 4 hours on low and it was terrific! The only complaint was there wasn't enough!

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CLAWEM56

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Reviewed: Jun. 21, 2009

Delicious. I cooked it for about 2 hours then added the gingersnaps and sliced the beef and added it back into the sauce. Cooked it for another hour. It was wonderful.

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JCRMCARTHUR

Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA

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Reviewed: Apr. 4, 2009

This recipe is EXACTLY what I had hoped it to be. I have had sauerbraten at quite a few very nice restaurants but this recipe tastes exactly like my favorite restaurant! I am so, so happy with it. I did use the gingersnaps and I am glad that I did. I was skeptical at first but it did a great job of thickening up the sauce. Who knew! Even though this was a lot of work, it was worth it. I am so excited to be able to eat one of my favorite meals more often and at a fraction of the price! Thank you so much!!!!

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Stacy N.

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Reviewed: Jan. 26, 2009

Very good and easy recipe - just time consuming because it must be started 3 days ahead of time. My husband especially enjoyed the sauce that he put over noodles as well as the meat.

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Charlene A

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Reviewed: Jan. 11, 2008

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.

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Reviewer:

Sonia

Home Town: Queens, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Jul. 19, 2007

Eh... it didn't live up to my expectations, which weren't that high. I found that the flavor could have been enhanced more. Still looking for good recipes for sauerbraten.

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LADYVIOLA

Cooking Level: Expert

Living In: Greenfield, Wisconsin, USA

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Reviewed: 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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Boogs

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Reviewed: Oct. 24, 2006

Excellent! The had to be one of the best - thanks so much for sharing!

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Oct. 24, 2006

This was really easy to do. I asked my husband (then fiance') what his favorite German food is (besides Bierox) and he answered, "Sauerbraten" to which I said, "What's that?". (I was nervous trying to impress my new hubby and because he is of German heritage. I tried this one and it was a hit! He definitely approved. Takes 3 days though, so plan way ahead.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Apr. 5, 2006

Made this this week, and we loved it. My only addition was a couple of lemon slices - I remember my grandmother always adding lemon to the marinade. It's well worth the time involved. Thanks Jean.

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EWORTHY

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Reviewed: Jan. 22, 2006

I can't say that I liked this very much...it 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.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 29, 2005

Excellent recipe. My German grandmother said it was much better than any Sauerbraten she ever made. I made it for a dinner party and everyone loved it.

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TRISHTORO

Cooking Level: Expert

Living In: Nutley, New Jersey, USA

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Reviewed: 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!!

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PIPERCAT99

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2005

Good recipe, but I was surprise that there wasn't as much flavor as I was expecting to taste. Perhaps next time I will add a touch more wine to bring out that stronger taste. Family enjoyed it definitely..

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Jennifer Ferrari

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

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Reviewed: Oct. 3, 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.

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TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Jan. 30, 2003

This sauerbraten recipe is the closest I could find to my mother's and is very typical german!

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JAMIEKD

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Reviewed: Oct. 10, 2002

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

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Sep. 27, 2002

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.

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