Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs rump roast or 3 lbs beef eye round; 1 large onion, quartered; 2 bay leaves; 1/2 teaspoon whole allspice; 1 gallon buttermilk; 2 tablespoons lard or 2 tablespoons vegetable oil; 1 quart beef stock; 1/4 cup water; 1/4 - 1/2 cup cornstarch; 1/2 cup sour cream

Servings: persons

3 lbs rump roast or 3 lbs beef eye round
1 large onion, quartered
2 bay leaves
1/2 teaspoon whole allspice
1 gallon buttermilk
2 tablespoons lard or 2 tablespoons vegetable oil
1 quart beef stock
1/4 cup water
1/4 - 1/2 cup cornstarch
1/2 cup sour cream

1
Place roast into a large pan; pour buttermilk over roast to completely cover it.
2
Add onion, bay leafs, and whole allspice to buttermilk.
3
Cover marinating bowl with cheesecloth and let stand at room temperature for 18 to 24 hours, then place in refrigerator to marinate for an additional 3 to 4 days, turning the roast occasionally.
4
Remove roast from marinate, discard marinade, wash, and pat dry.
5
Heat oven to 350u00b0F.
6
Heat beef stock.
7
In large heavy Dutch oven heat oil on high and brown roast on all sides.
8
Add hot beef stock to browned roast and place in oven.
9
Bake for@ 2 1/2 hours.
10
Turn of oven.
11
Remove Dutch oven from oven, remove roast from Dutch oven, put roast on platter and return to warm oven, Place Dutch on high heat, mix water and cornstarch together and stir enough mixture into boiling drippings to achieve sauce consistency to your liking.
12
Remove Dutch oven from heat, remove roast from warm oven.
13
Stir sour cream into sauce.
14
Slice roast and ladle some sauce over roast.
15
Serve with Half and Half potato dumplings and sweet and sour red cabbage.

1189

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 10 ingredients. The key ingredients include: 3 lbs rump roast or 3 lbs beef eye round, 1 large onion, quartered, 2 bay leaves, 1/2 teaspoon whole allspice, 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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