Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless beef roast; 2 bay leaves; 1 ¼ cups water; 2 cloves; 1 cup wine vinegar; 2 tablespoons vegetable oil; 2 medium onions, sliced; 1 medium tomatoes, peeled and chopped; 1 teaspoon salt; 2 tablespoons flour; 6 peppercorns; 2 teaspoons sugar

Servings: persons

4 lbs boneless beef roast
2 bay leaves
1 ¼ cups water
2 cloves
1 cup wine vinegar
2 tablespoons vegetable oil
2 medium onions, sliced
1 medium tomatoes, peeled and chopped
1 teaspoon salt
2 tablespoons flour
6 peppercorns
2 teaspoons sugar

1
Place meat in a large container (NOT Metal).
2
In a saucepan bring 1 cup water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
3
Simmer for 10 minutes.
4
Cool marinade to room temperature.
5
Pour marinade over meat.
6
Refrigerate for 2 to 3 days, turning several times each day.
7
Remove meat from marinade, and dry.
8
Brown meat in hot vegetable oil in a Dutch oven.
9
A.
10
dd the tomato and marinade liquid.
11
Cover and simmer gently 1 to 2 hours, until meat is tender.
12
Remove meat from juices.
13
Also remove peppercorns, cloves, and bay leaves.
14
Mix flour and sugar with remaining 1/4 cup water until lumps disappear.
15
Add to pan juices and cook until thickened.
16
Serve with boiled potatoes and red cabbage.

1314

kcal

Calories

Fat

Carbs

121

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 12 ingredients. The key ingredients include: 4 lbs boneless beef roast, 2 bay leaves, 1 ¼ cups water, 2 cloves, 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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