Quick Sauerbraten

READY IN: 3hrs 50mins
Recipe by teresas

This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my Sweet-Sour Red Cabbage-German and Spaetzle - German.

Top Review by Lavender Lynn

I tagged this as a treat for my DH, who lived in Germany for a while in the 1970's. Come to find out, Sauerbraten is a regional specialty, not common in Bavaria, and not something he especially missed. It's a rich experience, though, starting with the aroma of pickling spices all afternoon, and ending with the surprisingly spicy gravy on tender roast beef. It is an intense cultural adventure: some will love it and others, unfortunately, just won't. There is a detail in the making of the gravy -- remove from heat, add liquid, return to heat -- which is easier and more reliable than some other methods for a smooth sauce. Easy to do, but be sure to allow plenty of time; we didn't and ended up with a very late supper. Made and enjoyed for Please Review My Recipe, Sept. 2008.

Ingredients Nutrition


  1. Place meat in deep skillet or Dutch oven.
  2. Mix marinade and vinegar; pour over meat.
  3. With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
  4. Add onion, bay leaves, pickling spices and pepper.
  5. Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
  6. Remove meat.
  7. Strain drippings and discard spices.
  8. Measure drippings and add water to measure 2 1/2 cups liquid.
  9. Melt shortening in skillet.
  10. Blend in flour.
  11. Cook over low heat , stirring until mixture is smooth and bubbly.
  12. Remove from heat.
  13. Gradually stir in liquid.
  14. Heat to boiling, stirring constantly.
  15. Boil and stir 1 minute.
  16. Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
  17. Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
  18. Gingersnap Gravy:.
  19. Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
  20. Heat to boiling, stirring constantly.
  21. Boil and stir 1 minute.
  22. Serve gravy with meat.

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