German Beef Sauerbraten
This traditionally German roast recipe is served with a brown gravy made
with, of all things, gingersnap cookies. This classic dish is a must try.
- 1 beef bottom round roast, boneless (about 2 pounds)
- 2 teaspoons vegetable oil
- 2 cups water
- 3/4 cup apple cider vinegar
- 1/2 medium onion, diced (1 1/2 inches)
- 1/2 lemon, cut into wedges
- 2 teaspoons salt
- 5 whole cloves
- 2 whole bay leaves
- 1 cup cold water
- 4 whole gingersnap cookies
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon browning and seasoning sauce
- 1/2 teaspoon pepper
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Recipe Goldmine.
- Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in
large non-reactive saucepan. Bring to a boil. Cool slightly.
- Place beef roast and marinade in food-safe plastic bag; turn steak
to coat. Close bag securely and marinate overnight or up to 24 hours.
- Remove beef from marinade; strain and reserve marinade. Dry sides of
beef with paper towel. Heat large stock pot over medium heat until hot.
Brown each side of roast 2 - 3 minutes.
- Place beef in large roasting pan; add reserved marinade to roasting
pan, cover with aluminum foil. Roast in 325 degrees F oven 1 1/4 to
1 3/4 hours). Remove roast when meat thermometer registers 135 degrees F
for medium rare; 150 degrees F for medium. Transfer roast to carving
board, reserving liquid. Tent loosely with aluminum foil. Let stand 15
to 20 minutes. (Temperature will continue to rise about 10 degrees F to
reach 145 degrees F for medium rare; 160 degrees F for medium.)
- In the same stockpot, add liquid from roast, 1/2 cup water, sugar
and gingersnaps; bring to a boil, stirring occasionally until sugar and
gingersnaps are dissolved.
- Whisk the 2 tablespoons of flour into 1/2 cup cold water. Add this
flour mixture to sauce pan; cook on medium-medium high heat for 6-8
minutes to thicken.
- Stir in browning and seasoning sauce and pepper. Keep warm.
- Carve roast into thin slices. Ladle sauce over beef.
- Serve with boiled red potatoes and braised red cabbage.
Yield: 8 servings
Nutrition information per serving: 199 Calories*; 63 Calories from
fat; 7g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 67 mg
Cholesterol; 336 mg Sodium; 8 g Total Carbohydrate; 0.4 g Dietary Fiber; 24
g Protein; 2.2 mg Iron; 4.5 mg Niacin; 0.3 mg Vitamin B6; 1.3 mcg Vitamin
B12; 4 mg Zinc; 24.6 mcg Selenium; 89.5 mg Choline
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc,
and Selenium; and a good source of Iron, Vitamin B6, and Choline.
Recipe and photo credit (used with permission): Cattlemen's Beef Board
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> German Recipes