Howard's Sauerbraten Recipe

5 3 2
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Howard's Sauerbraten Recipe

Read Reviews
5 3 2
Publisher Photo
Cooking for family and friends is a favorite pastime. People always seem to look forward to this tender beef roast with traditional tangy gravy.—Howard Koch, Lima, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 3 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 3 hours

Ingredients

  • 2-1/2 cups water
  • 1-1/2 cups red wine vinegar
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 medium onions, sliced
  • 8 whole cloves
  • 4 bay leaves
  • 1/2 teaspoon whole peppercorns
  • 1 beef rump roast or eye of round (about 3 pounds)
  • 1/4 cup butter or margarine
  • GINGERSNAP GRAVY:
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/2 cup gingersnap crumbs (about 12 cookies)

Directions

In a medium saucepan, combine the first eight ingredients; bring to a boil. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-1/2 cups of the pan juices to a skillet; add water and sugar. Bring to a boil, gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast. Yield: 8 servings.
Originally published as Howard's Sauerbraten in Taste of Home April/May 1994, p47

  • 2-1/2 cups water
  • 1-1/2 cups red wine vinegar
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 medium onions, sliced
  • 8 whole cloves
  • 4 bay leaves
  • 1/2 teaspoon whole peppercorns
  • 1 beef rump roast or eye of round (about 3 pounds)
  • 1/4 cup butter or margarine
  • GINGERSNAP GRAVY:
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/2 cup gingersnap crumbs (about 12 cookies)
  1. In a medium saucepan, combine the first eight ingredients; bring to a boil. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-1/2 cups of the pan juices to a skillet; add water and sugar. Bring to a boil, gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast. Yield: 8 servings.
Originally published as Howard's Sauerbraten in Taste of Home April/May 1994, p47

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rita e User ID: 4106679 277319
Reviewed Nov. 5, 2017

"This is the best! Been making it for many years always happy when the falls come and we can enjoy this dish all winter long."

MY REVIEW
CathyNana User ID: 6483291 3551
Reviewed Jan. 22, 2012

"I made this recipe years ago when it was first in TOH and absolutely loved the flavor and it was so tender. So happy to have found it again."

MY REVIEW
Lynnette68 User ID: 3100774 9310
Reviewed Sep. 20, 2011

"I made this back in '94 when it was published for my then boyfriend (now husband) and we both thought it was excellent. You definitely must plan ahead (see recipe) but the end result is worth the wait."

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