Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef chuck or heel of round; 1 1/2 c. vinegar; 1 1/2 c water; 2 bay leaves; 12 whole cloves; 1/4 tsp pepper; 1/2 tsp mace; 2 lg onions sliced thin; 1 T sugar; 1 cup cooking oil; 1/2 c flour; 4 T shortening; red wine can be subbed for vinegar.

Servings: persons

1 lb beef chuck or heel of round
1 1/2 c. vinegar
1 1/2 c water
2 bay leaves
12 whole cloves
1/4 tsp pepper
1/2 tsp mace
2 lg onions sliced thin
1 T sugar
1 cup cooking oil
1/2 c flour
4 T shortening
red wine can be subbed for vinegar.

1
start day ahead
2
Heat vinegar, water, spices, salt and sugar to boiling point. Add onions and allow to stnd until cool. Stir in oil. Place eat in crock or large casserole, pour marinade over meet. Place in refrig, covered for at least 24 hours, turning a couple times so meat will pickle evenly.. remove meat from marinade. Strain marinade but save liquid. wipe meat dry. Dredge with seasoned flour and brown in hot fat in Dutch oven or deep skillet. When brown, add 1 C strainedmarinade. Cover. Bring to steaming point then reduce to simmer and cook until tender, 3-4 hours. Make brown gravy by adding flour to broth.
3
If baking, set at 275 -325 and allow about 20-40 mins/pound of meat.

1056

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 13 ingredients. The key ingredients include: 1 lb beef chuck or heel of round, 1 1/2 c. vinegar, 1 1/2 c water, 2 bay leaves, 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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