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Authentic Sauerbraten

recipe at a glance
Rating: 5/5 5 stars
5 reviews
1 comment


recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   10

  

recipe id: 15251
cook method: stovetop

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ingredients

4 pounds boneless beef rump roast
2 onions, thinly sliced
8 peppercorns
4 whole cloves
1 bay leaf
1 cup mild white vinegar
1 cup water
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt
2 cups boiling water
10 gingersnaps
1/2 cup sour cream
1 tablespoon unbleached flour

directions

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.

Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.

Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.


nutrition

505 calories, 37 grams fat, 12 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: tonkcats



ratings & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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number of unrated comments on this recipe1



CDKitchen Reviewed




recipe rating
Excellent! The meat was flavorful and tender. The vinegar aroma had us worried while it was cooking (strong) but it mellowed out nicely. If the gravy is too tangy for your tastes you can add some brown sugar to it to soften the vinegar flavor (we didn't have to do this but it might depend on the type of gingersnaps you use).



Registered Member at CDKitchen.com
Mar 9, 2012

Kpalmer28
Member since: March 9, 2012
question or comment
I can't wait to try this after all the great reviews. I loved this as a kid as my dad was German. Hard to believe you can't find this great dish anywhere. Plan on spatzel (spell) with mine and some red cabbage. One thing Idon't quite understand, why does this have 37 grams of fat???



Guest at CDKitchen.com



recipe rating
In the mid 60's I first ate sauerbraten at the Heidelburg Restaurant in Lorton Va. It was sublime. So is this recipe! It's a little unclear what to do with the reserve onions so I included them with the beef for cooking. This also works as a slow cooker dish. Can't recommend this highly enough.



Registered Member at CDKitchen.com



Member since: April 29, 2007
recipe rating
I followed the recipe exactly, but, since I like my food spicy, I doubled the number of gingersnaps to 20 .... exquisite, and the gravy was to die for. One of the best sauerbratens I have ever eaten.



Registered Member at CDKitchen.com



Member since: April 17, 2007
recipe rating
If it is too tangy, in addition to the brown sugar, you could add 1/2 to 1 cup of RAISINS to the sauce!! Serve with Potato Dumplings.



Registered Member at CDKitchen.com



Member since: May 1, 2005
recipe rating
I haven't made sauerbraten in 20 years and used to have a great crockpot recipe. This was great- I made it for 14 guests the first time out and got rave reviews! Enjoy!



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