Sauerbraten with Gingersnap gravy

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"Traditional German Sauerbraten recipe."
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8 servings
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Original recipe yields 8 servings



  • Prep

  • Cook

  1. - Place Roast in earthenware bowl with onions and seasonings. Pour mix of vinegar and ½ cup water (heated to boiling). Marinate 3 days or more. Turn meat twice daily with spoons – do not pierce meat with a fork.
  2. - Drain meat and brown thoroughly on all sides
  3. - Add marinade, cover pan and simmer slowly 3-4 hours or until tender (mom uses a pressure cooker)
  4. - Serve with Ginger Snap Gravy
  5. Gingersnap gravy
  6. - Pour off excess fat off marinade
  7. - Add 2 tsp sugar and 8 crumbled ginger snaps and cook for 10 minutes longer (without meat in gravy)
  8. - You can thicken gravy with a flour-water paste of 1 tsp flour per cup of liquid (My mom does not do this)
  9. - Bring to boil and boil for one minute
  10. - Season and serve
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