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Old-Country Sauerbraten

Total Time

Prep: 20 min. + marinating Cook: 1-1/2 hours


10 servings

This recipe has been a well-guarded secret in my family for generations but I have decided to share it because it is so yummy. It is sure to be a hit in your family as well.—Inge Perreault, Oxford, New Jersey


  • 2 bay leaves
  • 4 whole cloves
  • 4 cups water
  • 4 cups white vinegar
  • 4 medium onions, sliced
  • 4 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 beef sirloin tip roast (3 to 4 pounds)
  • 3 tablespoons butter
  • 1/4 cup sugar
  • 2 tablespoons molasses
  • 1 to 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 5 to 6 gingersnap cookies, crushed
  • Hot cooked spaetzle


  1. Place bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the water, vinegar, onions, garlic, salt and pepper. Add spice bag. Bring to a boil. Remove from the heat; cool completely.
  2. Place the roast in a shallow bowl. Add half of the marinade; turn to coat. Refrigerate for 3 days, turning once each day. Cover and refrigerate remaining marinade.
  3. Remove meat from marinade; discard marinade, onions and spice bag. In a Dutch oven, brown roast in butter on all sides. Sprinkle with sugar. Add reserved marinade. Bring to a boil. Stir in molasses. Reduce heat; cover and simmer until meat is tender, 1-1/4 to 1-1/2 hours.
  4. Remove roast to a cutting board. Cut into thin slices; set aside. Skim fat from cooking juices. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into juices. Add gingersnaps. Bring to a boil; cook and stir until thickened, about 2 minutes. Return meat to gravy; heat through. Serve with spaetzle.

Nutrition Facts

1 cup: 290 calories, 10g fat (4g saturated fat), 96mg cholesterol, 656mg sodium, 21g carbohydrate (12g sugars, 2g fiber), 28g protein.

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