Traditional German Sauerbraten Recipe

Name: Traditional German Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds beef round steak; 1 tablespoon salt; ground black pepper to taste; 16 fluid ounces vinegar; 1 1/2 cups sliced carrots; 1 cup sliced onion; 12 peppercorns; 5 whole cloves; 3 bay leaves; 1 sprig fresh parsley, chopped; 2 tablespoons all-purpose flour; 1/4 cup butter; 8 gingersnap cookies, crushed, or more to taste; 1 tablespoon white sugar

Servings: persons

3 1/2 pounds beef round steak
1 tablespoon salt
ground black pepper to taste
16 fluid ounces vinegar
1 1/2 cups sliced carrots
1 cup sliced onion
12 peppercorns
5 whole cloves
3 bay leaves
1 sprig fresh parsley, chopped
2 tablespoons all-purpose flour
1/4 cup butter
8 gingersnap cookies, crushed, or more to taste
1 tablespoon white sugar

1
Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
2
Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
3
Refrigerate beef, turning daily, for 3 to 7 days.
4
Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
5
Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
6
Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

1605

kcal

Calories

Fat

Carbs

113

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 14 ingredients. The key ingredients include: 3 1/2 pounds beef round steak, 1 tablespoon salt, ground black pepper to taste, 16 fluid ounces vinegar, and more.

Yes, Traditional German 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.

Traditional German Sauerbraten

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