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    You are in: Home / Recipes / Sauerbraten Recipe
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    Sauerbraten. Photo by Galley Wench

    1/1 Photo of Sauerbraten

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    PanNan's Note:

    This is not the same recipe as the traditional German sauerbraten. I'm not even sure if it has the right name, but it's what my mother called it, and who's to argue with Mom? She often made this while we were growing up. The meat we used in the Netherlands then was generally a little tougher, and she often used recipes for braising it to make it tender. This recipe adapts well to a crockpot or pressure cooker, too (changed cooking time, of course).

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    Units: US | Metric

    • 1 1/2 lbs round steaks, not too thick, cut in bite size pieces
    • salt
    • pepper
    • 2 tablespoons flour, to coat meat
    • 2 tablespoons oil, to saute steak
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 2 cups water
    • 2 teaspoons beef bouillon
    • 2 tablespoons vinegar
    • 1 tablespoon brown sugar


    1. 1
      Season meat with salt and pepper and coat with flour.
    2. 2
      Heat oil in large skillet. Brown floured meat in saute skillet with onion and green pepper.
    3. 3
      Add 2 cups water, bouillon, vinegar and brown sugar.
    4. 4
      Bring to boil.
    5. 5
      Cover and simmer 1- 2 hours until steak is tender.
    6. 6
      Serve over rice, noodles, or mashed potatoes.

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    Ratings & Reviews:

    • on September 11, 2007


      This is a fantastic recipe that takes general pantry items with minimal prep - it works just fine with frozen vegetable pieces because of the long simmer. I also add a bay leaf during the simmering. Both my husband and I love the way this turns out - I usually serve it with sweet and sour cabbage as the side dish.

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    • on October 25, 2006


      Outstanding recipe! I made no changes at all. Served with egg noodles. Actually had some leftovers, which made an amazing sandwich on a piece of crusty bread. Will be making this again, thanks!

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    • on June 12, 2006


      I had wanted to make a sauerbraten for the tour but I diddled around too long to get one properly marinated so I thought I would try this one. While not an authentic braten... it has the jest of the spirit of the dish and makes for one fine meal with a humble and economical round steak! I wouldn't hesitate to serve this to anyone. Absolutely delicious over wide egg noodles. Thanks Pan!

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    Read All Reviews (5)

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    Nutritional Facts for Sauerbraten

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 331.3
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 3.3 g
    Cholesterol 96.9 mg
    Sodium 107.4 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 1.0 g
    Sugars 5.2 g
    Protein 39.7 g

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