Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 3 1/2 lb. round, rump or sirloin tip roast; 3 bay leaves; 4 to 6 peppercorns; 6 whole cloves; 2 onions, peeled and chopped; 2 carrots, chopped; 2 stalks celery, chopped; 1 pt. red wine vinegar; 2 c. water; 2 tsp. salt; 1/2 tsp. pepper; 2 Tbsp. sugar; 2 Tbsp. margarine; 8 to 10 gingersnap cookies, crumbled; 1/2 c. sour cream; 1/4 c. water; 1/4 c. sugar

Servings: persons

3 to 3 1/2 lb. round, rump or sirloin tip roast
3 bay leaves
4 to 6 peppercorns
6 whole cloves
2 onions, peeled and chopped
2 carrots, chopped
2 stalks celery, chopped
1 pt. red wine vinegar
2 c. water
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. sugar
2 Tbsp. margarine
8 to 10 gingersnap cookies, crumbled
1/2 c. sour cream
1/4 c. water
1/4 c. sugar

1
Three or four days before serving Sauerbraten, select roast. Rinse meat and pat dry with paper towel.
2
Rub meat thoroughly with salt and pepper.
3
Place in a deep earthenware or glass bowl. Combine bay leaves, peppercorns, cloves, onions, carrots, celery, wine vinegar, water, salt, pepper and sugar.
4
Pour over roast. Add more water, if necessary, to cover roast.
5
Cover bowl and refrigerate 3 to 4 days.
6
Turn occasionally.
7
Stir marinade over and around roast.
8
On the day to be cooked, drain meat, saving marinade.
9
Brown meat quickly on all sides in Dutch oven or heavy kettle for about 20 minutes.
10
Add 1 1/2 to 2 cups marinade to roast, cover kettle and cook 3 1/2 hours or until meat is thoroughly tender.
11
Add more marinade from time to time, if necessary.
12
For 2 cups of gravy, melt 1/4 cup sugar in greased skillet, stirring until brown.
13
Stir in 2 1/2 cups hot marinade and 1/4 cup water.
14
Add gingersnaps, stirring until mixture thickens.
15
Add sour cream and salt to taste.
16
Pour small amount of hot gravy over sliced meat and serve remaining gravy in bowl. Serves 6 or more.

389

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.

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

You need 17 ingredients. The key ingredients include: 3 to 3 1/2 lb. round, rump or sirloin tip roast, 3 bay leaves, 4 to 6 peppercorns, 6 whole cloves, 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

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