Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sauerbraten Recipe
    Lost? Site Map


    Total Time:

    Prep Time:

    Cook Time:

    76 hrs

    72 hrs

    4 hrs

    Plainbil's Note:

    A delicious German meal when served with dumplings and a prepared red cabbage dish.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine first 10 ingredients; place meat in large, deep bowl; pour vinegar mixture over meat.
    2. 2
      Refrigerate 36 to 48 hours, turning meat once or twice a day.
    3. 3
      Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter.
    4. 4
      Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
    5. 5
      Melt remaining butter; blend in flour and 1 tablespoon sugar; stir until rich brown.
    6. 6
      Add remaining strained vinegar mixture.
    7. 7
      Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
    8. 8
      Remove meat.
    9. 9
      Stir crushed gingersnaps into gravy; stir until thickened.

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

    • on October 06, 2011


      I have cooked sauerbraten probably 30 times (with both beef and elk meat) and this is absolutely the best recipe I've ever tried. I've done both the 'bratensatz' and ginger snap methods, this one far excels! We ate until we were miserable! The only thing I did differently was add a touch of cream to the gravy at the very end. We used a 2 lb round roast, and served it with garlic mashed potatoes, pickled beets with a little horseradish sauce and pepper sprinkled on them, a salad with my Rhineland dressing. Incredible, thank you, Plainbil!

      person found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Roast Beef Recipes


    Nutritional Facts for Sauerbraten

    Serving Size: 1 (256 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.2
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 9.8 g
    Cholesterol 35.1 mg
    Sodium 2498.1 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 2.5 g
    Sugars 10.0 g
    Protein 2.2 g

    The following items or measurements are not included:

    juniper berries

    beef rump

    Ideas from


    Over 475,000 Recipes Network of Sites