Sauerbraten IV

26

"Enjoy! I omit the gingersnaps , because I don't like the flavor."
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Ingredients

3 d 5 h servings 715 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 715 kcal
  • 36%
  • Fat:
  • 47.5 g
  • 73%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 46.3 g
  • 93%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 1148 mg
  • 46%

Based on a 2,000 calorie diet

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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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Directions

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  1. In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
  2. Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
  3. Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

Reviews

26
  1. 30 Ratings

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Most helpful positive review

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 ingr...

Most helpful critical review

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 ...

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 ingr...

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 ri...

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.

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 therefo...

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 ...

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

Now this is some sour sauerbraten! The best I have ever made. I wanted to serve this during the week, and I work full time, so after marinating I cooked it for 3 hours the night before I plann...

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!

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.