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Sauerbraten V

Sauerbraten V

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2 h 20 m servings 985 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 985 kcal
  • 49%
  • Fat:
  • 60.3 g
  • 93%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 64.4 g
  • 129%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 191 mg
  • 8%

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. Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
  2. Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
  3. Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

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Read all reviews 37
  1. 49 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 roas...

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 thoug...

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 d...

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 eas...

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)

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...

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