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

Old-World Sauerbraten Recipe

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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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 14-16 servings


  • 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.


  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

Light-Bodied Red Wine

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

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Reviewed Nov. 4, 2014

"Delicious and easy!!"

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."

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"

Reviewed Feb. 17, 2010

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

Reviewed Nov. 6, 2008

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

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