"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)."
photo by Galley Wench photo by Galley Wench
photo by Galley Wench
Ready In:
2hrs 10mins


  • 1 12 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


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

Questions & Replies

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  1. Sarah Ellen
    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.
  2. HollyLQuinn
    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!
  3. Pot Scrubber
    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!
  4. Galley Wench
    Excellent! This was a big hit with DH. Only addition was a bay leaf to the simmer. Definitely a keeper! Thans for sharing
  5. Michelle S.
    PanNan, this recipe again shows why you are one of the best chefs Zaar has. I made as directed except that I used my crockpot(cooked on high for 5 hours). When the meat was tender I removed it and thickened the broth with beef flavored bisto. I don't care if it is authentic or not, infact you could call it Chicken Enchiladas, and this would still be one of the tastiest ways around to fix roundsteak! Thank you for the fantastic recipe, and thank Mom for making it so often you remembered to share it with us.



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