Reviewed: Aug. 27, 2009

I had a great time making this recipie, and it was even easier with my vacuum sealer. I doubled the recipie and used London Broil for it, and it was absolutely wonderful. I am a huge fan of traditional German faire, and this was better than what I have had. The only thing that I really did differently was that instead of only using part of the marinade, I stewed the meat in all of it, as only half just didn't cover the meat.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

METHIDOC

Cooking Level: Expert

Home Town: Golden Valley, Minnesota, USA

Living In: Atascadero, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

This is a good recipe but to have "real" sauerbraten you have to marinate the meat for at least 2 days.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ProudMarineWife

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

Wow! Restaurant good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

geri

Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

My family really enjoyed this. I also made potato dumplings. My husband is a fishing guide, and asked me to take the leftover meat and make sandwichs for his clients. I was a little hesatant to do that but went ahead. The guys loved it. Mayo, lettuce and tomato and onion on french bread. That was a real suprise to me. They want to know if I'll make them for the next trip. Give them what they like!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

crappie kat

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

Another great recipe! Made this past weekend per the recipe and it was wonderful. The whole family loved it and the meat was SO tender! The gravy added a nice touch. I only recommend salt/pepper to taste! Thanks for another great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diva

Cooking Level: Intermediate

Home Town: Delafield, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2008

I totally agree with the Stuttgart review! I am from there, too, and this is the closest I have found to the Sauerbraten I grew up on. The only differences: we marinate 3 to 5 days, turning over the meat every night; and yes, we use the juniper berries. Also, 1 1/2 cups of sour cream is a little heavy; you can use 1/2 cup, or evap milk instead (1/2 cup or less). By the way, this freezes well, but you can't put the cream in it - freeze it in the gravy without the cream, and after defrosting, add the cream before serving. Enjoy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wolfgang Z

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2008

I was recently visiting my 91 year old cousin in the nursing home and he was reminiscing about the sauerbraten and potato dumplings that his mother used to make. He told me that his mother would soak the meat for 3 days until it was so sour that when he ate it, it would make his eyes water (this was a good thing according to him!). I admitted to him that I had never had sauerbraten and he questioned how anyone of such strong German heritage as I could go 45 years without ever having had sauerbraten. So it was time to try it out. Since so many of the reviews for this recipe touted it's authentic taste, I decided to give it a try. I made it exactly as the recipe was written, only changing the cooking method - I used my crock pot. This was outstanding. I'm sorry I waited so long to try it. I will definitely be making this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

peebsy weebsy

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

I don't have a German grandmother's version in my memory by which to judge the right or wrong way to "do" sauerbraten, but this is really good as written!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Galley Wench

Living In: Rockport, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2008

I made this for my husband and he just went wild for it! And leftovers were devoured just as quickly as the dinner! :) Wonderful recipe! Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cherylcheryl75

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

WOW! I enjoyed making this dish from start to finish. The cooking of the marinade filled my home with the most delicious fragrance. I ended up leaving it in the fridge for about 18 hours to let it really soak. The end product was full of flavor and the meat itself was very tender! I served it with red cabbage. Next time I will throw in some potato pancakes or spaetzle.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pam Grajek

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2007

This is my first time making Sauerbraten and I wasn't sure how it was going to turn out. I didn't alter the portions in the recipe and marinated it for 24 hours. I cooked the 5-lb rump roast on low for 10 hours in my crockpot and it turned out perfectly. The meat was so tender you could use a fork to cut into it. It was very good and my guests raved about it. I served the sauerbraten with hot german potato salad and cranberry vinegarette salad.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Evangeline

Cooking Level: Intermediate

Living In: San Ramon, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2007

I really like it. It was something different then just plain roast beef.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shauna

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Redlands, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2007

very good, a hit with dinner guests. after reading other reviews, reduced vinegar to 1/4 cup and sugar to 1/8 cup also left out onion as I don't like raw onions! served with cucumber salad, braised red cabbage and potato dumplings. also added sauteed mushrooms to gravy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2007

This was excellent! We marinated it for 2 days and it had a wonderful flavor. A friend who is married to a German girl raved over it!! He took the leftovers home!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RONP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2007

My husband loves this recipe! The sauce is wonderful and the marinade for the beef adds just enough taste. It's very easy to make and sure to be a crowd pleaser.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gina CH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2005

The meat was great,but the sauce/gravy was very sweet to us.I think that I will try a recipe with gingersnaps next time

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

APRYOR1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2005

Absolutely delicious. I did this in the crockpot for 8 hours on low. The leftovers were great over noodles!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

MYANGEL6

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2003

My husband & I really liked this recipe. The only problem I had was A fatty cut of beef. I suggest you find the leanest meat possible for this great recipe. (IT will not be dry)

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

TAYLORJOESMOM

Cooking Level: Expert

Home Town: Chepachet, Rhode Island, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2002

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.

Was this review helpful? [ YES ]
47 users found this review helpful

Reviewer:

BEAHONEY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2002

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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

ESSARY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Sauerbraten V

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!