Sauerbraten II


"This is an old family recipe I've enjoyed for 40 years. It does wonders for tough meat."
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6 h 20 m servings 1026 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 1026 kcal
  • 51%
  • Fat:
  • 50.8 g
  • 78%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 73.1 g
  • 146%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Line the bottom of a large Dutch oven or slow cooker with the gingersnaps. Place the roast on the cookies and cover with water. Place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. Bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.


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Not a good recipe. Doesn't taste like sauerbraten.

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