Sauerbraten V Recipe - Allrecipes.com
Sauerbraten V Recipe
  • READY IN ABOUT hrs

Sauerbraten V

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    2 hrs 20 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2003

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 as much as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe.

 
Most Helpful Critical Review
Mar 24, 2011

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 packet (its from germany and its good!) and chopped onion. after meat was done cooking i strained the herbs out of the pot juice, then made sauce. here is why i rated it low, i should have kept it true and simple but i got carried away. i added gingersnaps and sour cream as some others suggested to the sauce, ewww not good. next time i will just thicken the sauce regular with flour. maybe a tiny sour cream, but i don't think its neccesairy.

 
Dec 10, 2003

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.

 
Dec 10, 2003

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 roast too sour to eat. GREAT RECIPE!

 
Dec 20, 2003

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 thought it was a perfect compliment. I served German egg noodles with the dish and put the sauce over both. Add in the vegetable of your choice and you have the perfect meal. Thanks so much for the recipe!

 
Dec 10, 2003

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 do plan on omitting the sour cream. I found this to take away from the authentic German taste. Overall, a very good dish. I served mashed potatoes, a green salad, and warm yeast rolls. There were NO leftovers.

 
Jan 08, 2005

Absolutely delicious. I did this in the crockpot for 8 hours on low. The leftovers were great over noodles!

 
Dec 20, 2003

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 easy to make. We will definately make this again.

 

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Nutrition

  • Calories
  • 985 kcal
  • 49%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 214 mg
  • 71%
  • Fat
  • 60.3 g
  • 93%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 64.4 g
  • 129%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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