Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pound rump of beef or rolled boned chuck; 1 1/2 cups of red wine vinegar; 1/2 cup red wine; 1 1/2 cups water; 1 bay leaf; 5 peppercorns; 3 whole cloves; 2 tablespoons salt; 2 onions, sliced; 4 tablespoons shortening or oil; 5 tablespoons flour; 4 tablespoons butter; 1 tablespoon sugar; 3/4 cup crushed gingersnaps

Servings: persons

6 pound rump of beef or rolled boned chuck
1 1/2 cups of red wine vinegar
1/2 cup red wine
1 1/2 cups water
1 bay leaf
5 peppercorns
3 whole cloves
2 tablespoons salt
2 onions, sliced
4 tablespoons shortening or oil
5 tablespoons flour
4 tablespoons butter
1 tablespoon sugar
3/4 cup crushed gingersnaps

1
It is best to have the meat in one solid piece, but if it is boned and rolled, make sure it has no added covering of suet.
2
Combine the vinegar, wine, water and seasonings, pour this mixture over the meat.
3
Add the sliced onions.
4
Keep meat in the refrigerator, covered with marinade, for 1-3 days, turning occasionally.
5
(Purists say it should be 3 days; I find 1 day sufficient.)
6
Remove meat from marinade, wipe dry with paper towels and brown in the shortening over high heat, sprinkling with 1 tablespoon flour.
7
Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until fork-tender.
8
Remove meat and keep in warm place.
9
Pour off the stock.
10
In the same kettle, melt the butter, add the remaining flour and the sugar, stirring until smooth and browned.
11
Slowly add the stock, cooking until smooth and thickened.
12
Add the crushed gingersnaps, and cook until dissolved.
13
Replace meat in the sauce and cook 1/2 hour longer.
14
Meanwhile, cook noodles to serve with the sauerbraten.
15
This dish tastes better the second day.

2128

kcal

Calories

143

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 pound rump of beef or rolled boned chuck, 1 1/2 cups of red wine vinegar, 1/2 cup red wine, 1 1/2 cups water, and more.

Yes, Sauerbraten falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauerbraten

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