Sauerbraten – a delicious recipe with boneless chuck, salt, wine vinegar, water, clove garlic, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Season the meat with the salt and pepper and place in a large bowl.
2
Bring the vinegar and water to a boil and add the garlic, onion, bay leaf, peppercorns, sugar and cloves.
3
Pour the marinade over the beef, cover and refrigerate 12 hours or overnight.
4
Remove the meat and dry thoroughly with paper towels.
5
Reserve the marinade.
6
Drench the meat with flour.
7
In a heavy kettle, heat the bacon drippings; add the meat and brown on all sides.
8
Add 2 cups of the marinade, cover tightly and simmer gently until the meat is tender, 2 1/2 to 3 hours.
9
Remove the meat to a warm platter and keep hot.
10
Thicken the gravy with a little flour mixed with water. Stir in the sour cream and serve over sliced meat.
391
kcal
Calories
20
g
Fat
39
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 lb. boneless chuck or rump roast, salt and pepper to taste, 2 c. wine vinegar, 2 c. 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.
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