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Easy Sauerbraten
This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. —Patricia Rutherford, Winchester, Illinois
Reviews
My husband and I loved it! I only cooked a 2 pound roast and it got done in about an hour and a half (probably sooner), but the full amount of the veggies. Took the roast out of the oven and let the vegetables cook while I finished the rest of the meal. The gravy made it so good!
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Almost as good as my great omas recipe. Very very good!
I LOVED THIS RECIPE THIS WAS MY FIRST TIME MAKING SAUERBRATEN AFTER YEARS OF LOOKING FOR A GOOD REGIPE THIS WAS SO EASY AND I HAD PLENTY OF GRAVY .IT HAS BEEN A MONTH AND TODAY I AM MAKING IT AGAIN YUM! SAN70
The meat was so flavorful. But the meat left no sauce! I couldn't make a sauce with it no matter how hard I tried to do it. But For sure will make again
I made the whole meal- sauerbraten, red cabbage, and spaetzle, all from Patricia Rutherford. I know that as a kid, I ate my grandmother's sauerbraten, but I can't remember the flavor, so I didn't have anything to compare this to. But I was thrilled with these recipes! The meat was delicately flavored. The red cabbage had a slight tang to it, and the spaetzle, even though the dough was really sticky when I put it through my potato ricer, turned out great! Definitely keepers!
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This was so good with the author's recipe for spatzle. I was so upset when I lost my copy of TOH in our move back to the states and just so thrilled to finally have found it again online. We are having this for Sunday dinner this week!
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