Old-World Sauerbraten Recipe
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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
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 each: 229 calories, 9g fat (3g saturated fat), 85mg cholesterol, 420mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 29g 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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aug2295 User ID: 4631582 254936
Reviewed Oct. 2, 2016

"Great flavor and nice texture on the meat."

dancingfool User ID: 7427237 11484
Reviewed Nov. 4, 2014

"Delicious and easy!!"

janeenj User ID: 7132464 33617
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."

Wanda34 User ID: 1377971 23735
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"

sgaris User ID: 1031802 14680
Reviewed Feb. 17, 2010

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

lurky27 User ID: 1251896 12905
Reviewed Nov. 6, 2008

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

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