German Sauerbraten Stew Recipe

3 1 2
German Sauerbraten Stew Recipe
German Sauerbraten Stew Recipe photo by Taste of Home
Publisher Photo

German Sauerbraten Stew Recipe

Read Reviews
3 1 2
Publisher Photo
Our kids typically don't care for cabbage, but they can't get enough of this dish. I often put this stew on the stove before doing chores so we can come inside to a hearty meal.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1-1/2 quarts water
  • 2 cups ketchup
  • 1 large onion, chopped
  • 2 medium potatoes, peeled and cubed
  • 3 medium carrots, cut into 1/2-in slices
  • 1 cup fresh or frozen cut green beans (1-inch pieces)
  • 1 cup shredded cabbage
  • 2 celery ribs, cut into 1/2-inch slices
  • 1/4 to 1/2 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 cup crushed gingersnaps (about 16 cookies)

Directions

In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender. Yield: 12-14 servings (3-1/2 quarts).
Originally published as Sauerbraten Stew in Country Pork 1996, p33

Nutritional Facts

1 cup: 215 calories, 7g fat (2g saturated fat), 38mg cholesterol, 500mg sodium, 24g carbohydrate (9g sugars, 2g fiber), 15g protein.

  • 2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1-1/2 quarts water
  • 2 cups ketchup
  • 1 large onion, chopped
  • 2 medium potatoes, peeled and cubed
  • 3 medium carrots, cut into 1/2-in slices
  • 1 cup fresh or frozen cut green beans (1-inch pieces)
  • 1 cup shredded cabbage
  • 2 celery ribs, cut into 1/2-inch slices
  • 1/4 to 1/2 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 cup crushed gingersnaps (about 16 cookies)
  1. In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender. Yield: 12-14 servings (3-1/2 quarts).
Originally published as Sauerbraten Stew in Country Pork 1996, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGerman Sauerbraten Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Ottokirptnik User ID: 7628512 202254
Reviewed Jan. 23, 2014

"How and where is this Sauerbraten. Where did you sour anything? Sauerbraten is typically made with a tough cut of beef or in the Ruhr with horse meat and then soured in a wine vinegar and red wine brine for about 3 days! Using gingersnaps does not a Sauerbraten make!"

Loading Image