Round Steak Sauerbraten Recipe
Round Steak Sauerbraten Recipe photo by Taste of Home
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Round Steak Sauerbraten Recipe

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It takes only minutes to ready round steak for the slow cooker, then it simmers to a tasty tenderness most of the day. Tip: Lind Bloom of McHenry, Illinois says the flavorful beef strips and sauce are nice over hot rice.
TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours
MAKES: 10 servings


  • 1 envelope brown gravy mix
  • 2 tablespoons plus 1-1/2 teaspoons brown sugar
  • 2-1/2 cups cold water, divided
  • 1 cup chopped onion
  • 2 tablespoons white vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • 2-1/2 pounds beef top round steak, cut into 3-inch x 1/2-inch strips
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup cornstarch
  • 10 cups hot cooked egg noodles

Nutritional Facts

3/4 cup: 331 calories, 6g fat (2g saturated fat), 96mg cholesterol, 741mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.


  1. In a 5-qt. slow cooker, combine the gravy mix, brown sugar, 2 cups water, onion, vinegar, Worcestershire sauce and bay leaves.
  2. Sprinkle beef with salt and pepper; stir into gravy mixture. Cover and cook on low for 6-8 hours or until meat is tender.
  3. Combine cornstarch and remaining water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until thickened. Discard bay leaves. Serve with noodles. Yield: 10 servings.
Originally published as Round Steak Sauerbraten in Quick Cooking May/June 2005, p10

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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cmdaiber User ID: 3144864 222030
Reviewed Mar. 4, 2015

"My family loved this. Why not 5? Because if you do the recipe as above you won't get a 5. After reading reviews after I had set up the recipe I knew things needed adjusting. Boring was a big issue in the comments. I doubled the recipe to start before I read the reviews but not the water. I also only used 1 tsp of salt and 1 tsp of pepper. What the recipe was asking for was way to much sodium and too much pepper can ruin a recipe. It can always be added later. After reading reviews I took out my Red Wine Vinegar and put a few gluggs of in the crock pot. I used red wine vinegar because another sauerbraten recipe I sort of liked used it and white vinegar just didn't seem to have enough kick even after I read the ingredients. Yes I used the white vinegar too. At the end of the cooking I only added enough water to make the cornstarch watery and added a few more gluggs of Red Wine Vinegar. It made a nice gravy and I served it on potatoes not noodles. A German type recipe should be served with potatoes in my mind. The recipe is sound but just needs a few adjustments according to taste buds. If you cook enough you will know what you and your family like. I'm sorry I can't quantitate the Red Wine Vinegar. It came down to what my taste buds said was how a traditional Saurbraten should be flavored."

wmccallum User ID: 4850304 113089
Reviewed Nov. 30, 2013

"Too sweet - boring - removing from my recipe box :("

Siscokid1969 User ID: 7278429 53742
Reviewed May. 25, 2013

"Comfort food at its best. Beef and Noodles what could be better. Makes large batch so that you can enjoy left overs."

lurky27 User ID: 1251896 102383
Reviewed Apr. 4, 2013

"Recipe was just okay. There are many other recipes on this wonderful website that are much more delicious.

~ Theresa"

jmkasprak User ID: 2880256 138985
Reviewed Nov. 15, 2012

"While we found the meat to be incredibly tender and the sauce good, we just expected something more. Since I don't know what Sauerbraten is supposed to taste like, this recipe could be spot on and we wouldn't know it. Overall, a very good and simple preparation for beef."

katlaydee3 User ID: 3741999 62105
Reviewed Jul. 22, 2011

"This was really good. I will definitely make again."

jaimie m User ID: 5949944 54362
Reviewed May. 3, 2011

"Very tasty and tender. After purchasing meat I went ahead and cut up according to recipe instructions and combined seasonings with wet ingredients minus water and placed in freezer safe ziplock bag. I then placed the marinated meat in my freezer for later use. I let it thaw in it's bag and emptied contents into a deep skillet, covered and cooked on low for about 30 minutes. Meat was still very tender even with the decreased cooking time. I served this with a creamed spinach recipe I found here as well. It was a big hit with the family."

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