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German Beef Sauerbraten

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.

Ingredients

  • 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

Instructions

  1. Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in large non-reactive saucepan. Bring to a boil. Cool slightly.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Stir in browning and seasoning sauce and pepper. Keep warm.
  8. Carve roast into thin slices. Ladle sauce over beef.
  9. 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 2,000-calorie diet

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


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