Recipe by Kathy MacDonald
"This isn't traditional Sauerbraten, but a great, easy substitute using round steak. My mom made this dish when I was a kid. I started making it when my kids were young, and we all love it!! Try serving over buttered noodles. If your crew is really hungry, then double the recipe. The single recipe is never enough for my family of four."
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1 1/2 pounds
top round steak, trimmed and sliced thin
1 (.75 ounce) packet
dry brown gravy mix
red wine vinegar
ground black pepper to taste
Delicious and easy to prepare. My wife and dinner guests raved about how good this dish was, and my wife made em promise to prepare it more often. I felt the original recipe was a bit on the bland side, so I suggest using 3 tablespoons of brown sugar, 4 to 6 tablespoons of red wine vinegar (depending on taste), 2 tablepsoons of Worcesteshire, and 2 bay leaves. The results are wonderful. Make sure to serve the meat au jaus, as the broth is where most of the flavor resides.
I did add more ginger as suggested, plus about 1/2 diced onion. I really wish I would have taken the advice to double the sauce, because there really wasn't enough there for the noodles. The sauce does need to be thickened at the end as well
Awesome recipe! Everyone in my family loved it. It is as close as you can get to Sauerbraten without using some kind of premade seasing package and having to soak the meat for 2-3 days. This saves a lot of time. One note however, I used my crockpot. The meat ended up being super tender!
I put the round steak in my crock pot, mixed all the ingredients and poured it over the meat. It turned out very tender.
This has been a family favorite for several years. I saute fresh onions for more flavor. I also use balsamic or cider vinegar for extra tartness. This recipe can be used with chicken tenders and boneless pork chops as well. Serve this dish with scalloped potatoes and red cabbage for a fun German theme meal. Nice to see this recipe is still around!
Have used this recipe for years successfully. A few hints: use 2 T. dry minced onion instead of onion powder; increase ginger to 1 tsp. (or use fresh grated ginger for more bite); add button mushrooms. My family loves this served over buttered broad noodles.
This is cooking as I type and I snuck a taste. Braised this in 1/2 red wine 1/2 water when I put in the gravy packet. Skipped the bay leaf, eyeballed the rest of the ingredients...it was GOOD!!!! Definitely add the wine, I think that was what was lacking in some reviewers complaints, plus I really loaded up on the cracked pepper - not too much salt though. The house smells heavenly. Serving with fresh green beans and egg noodles - hope they like it!!!! EDIT...ok this is done and it is ever so tender --- remember to cut it AGAINST the grain, that is key to tender steak...and the 1/2 wine 1/2 water was spot on for taste!!!! YUMMY!!!
I followed the suggestion of a few other people & put the whole thing in the crock pot. YUM! The meat came out so tender & it had just the right amount of tang to it. I will definitely be keeping this recipe in my recipe box, thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Round Steak Sauerbraten
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 440
** Calories from Fat: 266
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