Sauerbraten

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 to 5 lb. beef or venison (round or rump roast); 1 1/2 c. cider vinegar; 5 c. water; 12 bay leaves; 5 Tbsp. brown sugar; 1 bottle chili sauce or ketchup; 10 cloves; 3 large onions; 3 cloves garlic; salt and pepper

Eats Now Editorial Team · Soups & Stews

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Sauerbraten – a delicious recipe with beef, cider vinegar, water, bay leaves, brown sugar, chili sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

3 to 5 lb. beef or venison (round or rump roast)
1 1/2 c. cider vinegar
5 c. water
12 bay leaves
5 Tbsp. brown sugar
1 bottle chili sauce or ketchup
10 cloves
3 large onions
3 cloves garlic
salt and pepper

1
Chop onions and garlic.
2
Combine all ingredients in a heavy kettle and simmer with meat slowly about 3 hours.
3
Remove meat; strain gravy and thicken with flour.
4
Serve over noodles.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 3 to 5 lb. beef or venison (round or rump roast), 1 1/2 c. cider vinegar, 5 c. water, 12 bay leaves, and more.

Yes, Sauerbraten falls under the Soups & Stews 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.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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