"Enjoy! I omit the gingersnaps , because I don't like the flavor." — Jean
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1 1/2 cups
red wine vinegar
dry red wine
crushed gingersnap cookies
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 ingredient made the recipe outstanding. The meat came out very tender and the sauce was fantastic. I'm going to forward this recipe on to my family and friends. I recommend serving with potato pancakes w/ applesauce & sour cream and red cabbage. Thank you so much!!
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 "floury" taste to the sauce. Everything was going so well as I tasted it until I added all of the snap crumbs. It says "2/3 cup crushed snaps, but I think it should maybe read "2/3 cup snaps, crushed". They really did overwhelm the sauce. Also, I was told that there was too much of a vinegar flavour, so next time, I will cut down on that too.
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 rich. Oh, and I loved it with the gingersnaps! I found it very easy to marinate inside a ziplock freezer bag. I just flipped it over once a day.
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 therefore I added salt and another 30 minutes to the cook time and it was great.
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 planned on serving it. The next day, since it had cooled, it was easy to skim off the fat. Then I just reheated it on the stove, and made the gravy. Easy and quicker this way. Served over egg noodles. I suggest serving this with some rye bread, you will need to cut the sour with something!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 427
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