Show Subscription Form




Old-World Sauerbraten Recipe
Old-World Sauerbraten Recipe photo by Taste of Home

Old-World Sauerbraten Recipe

Publisher Photo
Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:14-16 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 14-16 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 beef rump roast or bottom round roast (5 to 6 pounds)
  • 2 onions, sliced
  • 1 cup white vinegar
  • 2 cups water
  • 1/4 cup lemon juice
  • 3 bay leaves
  • 6 whole cloves
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 to 5 tablespoons ketchup
  • 12 gingersnap cookies, crumbled

Nutritional Facts

1 serving (1 each) equals 229 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 420 mg sodium, 7 g carbohydrate, 1 g fiber, 29 g protein.

Directions

  1. In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour.
  2. During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken. Yield: 14-16 servings.
Originally published as Old-World Sauerbraten in Country Woman May/June 1992, p33

Nutritional Facts

1 serving (1 each) equals 229 calories, 9 g fat (3 g saturated fat), 85 mg cholesterol, 420 mg sodium, 7 g carbohydrate, 1 g fiber, 29 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Old-World Sauerbraten

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 28, 2014

Easy & just as delicious as the recipes requiring marinating for 3 days. I marinated mine overnight for extra flavor. Without marinating, most of the sauerbraten flavor is in the gravy rather than in the meat. I didn't make a spice sachet; rather, I strained the cooking liquid then thickened. Easy & delicious.

MY REVIEW
Reviewed Oct. 29, 2012

This sauerbraten is so delicious:P My family request this recipe often. This is great for Octoberfest with all the Germans sides:P

MY REVIEW
Reviewed Feb. 17, 2010

This was the best tasting and most tender roast we have ever had! Wonderful!!

MY REVIEW
Reviewed Nov. 6, 2008

This sauerbraten was heaven for our taste buds! Great in the fall, too.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT