Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. loin or round steak, thinly sliced; 2 bay leaves; 4 peppercorns; 2 Tbsp. brown sugar; 4 whole cloves; 1 Tbsp. salt; 1 c. red wine vinegar; 1 1/2 c. water; 1 onion, sliced; 6 gingersnaps, crushed

Servings: persons

1
In 3 or 4-quart casserole, combine all ingredients, except brown sugar and gingersnaps and marinate in refrigerator for 3 to 4 days.
2
Remove meat from marinade and strain marinade.
3
Place meat and strained marinade in Dutch oven and simmer meat on stove burner until tender, about 1 hour.
4
Return meat to casserole and strain cooked liquid.
5
Place strained liquid in Dutch oven with sugar and gingersnaps and heat until mixture thickens.
6
(Add more gingersnaps if needed for thickness.)
7
Pour gravy mixture over meat in casserole and cover.
8
Bake at 350u00b0 for 30 minutes.
9
Serve with hot potato salad, red cabbage, sauerkraut salad and black bread.

1122

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 lb. loin or round steak, thinly sliced, 2 bay leaves, 4 peppercorns, 2 Tbsp. brown sugar, and more.

Yes, Sauerbraten falls under the General 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

How did you like this recipe?

Frequently Asked Questions