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Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better—Cathy Eland, Highttown, New Jersey
This recipe is:
Quick
Originally published as German Sauerbraten in Taste of Home February/March 2001, p35
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Nov. 23, 2011 by crossties1
Didn't think about mentioning before- you have to like the spices to enjoy this dish. It is distinctly not American. More of a sweet, deep flavor. If you don't enjoy cloves, bay leaves, etc, this would not be the dish for you. My husband, a very picky eater, loved this dish.
Reviewed on May. 05, 2011 by creamofthecook
Followed this recipe exactly. The meat was very tender. The gravy interesting especially when making it. It thickened up as soon as I stirred in the cookies. Served it with buttered egg noodles. I imagine it tasted just like it was supposed to. I did not like it at all. No one went for seconds in my house. Won't be making this again.
Reviewed on Sep. 07, 2010 by katlaydee3
Loved this recipe. I actually made the whole menu and everything was excellent. My only change was that the store did not have top round roast so I got sirloin tip instead.
Reviewed on Dec. 12, 2009 by crossties1
so worth the time. I have loved this every time, and it is a requested dish. Very filling. Don't skip the gingersnaps... they completely make the gravy!
Reviewed on Oct. 24, 2009 by lindaann888
This is the best sauerbraten recipe ever. I marinated it longer than 3 days and it was great.
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