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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!

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Chef Jeff in St Augustine October 06, 2011
Sauerbraten