Recipe by Kathleen Burton
"I hope you like this recipe!"
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salt and pepper to taste
red wine vinegar
1 1/2 cups
This is nearly original. I'm from Stuttgart Germany and the only change in the recipe is: use 2/3 red wine 1/3 wine vinegar, no sugar, add a few Juniper Berries to the Brine and you can marinate as much as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe.
this was different! the meat was good. i followed the recipe plus a few changes. i marnidated the meat for 3 days (could do less time, flavor was very strong) and used alba sauerbraten seasoning packet (its from germany and its good!) and chopped onion. after meat was done cooking i strained the herbs out of the pot juice, then made sauce. here is why i rated it low, i should have kept it true and simple but i got carried away. i added gingersnaps and sour cream as some others suggested to the sauce, ewww not good. next time i will just thicken the sauce regular with flour. maybe a tiny sour cream, but i don't think its neccesairy.
My parents are from Germany/Austria and if you want an authentic sauerbraten, you must marinate for a good three days or else is just isn't sauerbraten. This however, was a good recipe.
Wonderful! My mama is from southern Germany & this is pretty much the same way she makes it. She told me not to let the meat marinade for 3 days(as some recipes suggest)because it makes the roast too sour to eat. GREAT RECIPE!
This recipe is so delicious! It was by far the best way I have ever cooked a roast. In fact, my husband said "On a scale of 1 to 10 it gets a 20!!" I made the sauce with the sour cream and thought it was a perfect compliment. I served German egg noodles with the dish and put the sauce over both. Add in the vegetable of your choice and you have the perfect meal. Thanks so much for the recipe!
This was a great meat dish. The closest recipe I have found, to an old recipe passed down from my mother in law. They were of German heritage and really cooked up some great meals. Next time I do plan on omitting the sour cream. I found this to take away from the authentic German taste. Overall, a very good dish. I served mashed potatoes, a green salad, and warm yeast rolls. There were NO leftovers.
Absolutely delicious. I did this in the crockpot for 8 hours on low. The leftovers were great over noodles!
Wow! This was sooo good! The meat was flavorfull all the way through to the center, and so tender you didnt need a knife. The sauce was great too, and was good over mashed potatoes. Very easy to make. We will definately make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 985
** Calories from Fat: 542
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