Sauerbraten

By Moira Hodgson

Updated October 11, 2023

Total Time
2 hours 20 minutes
Prep Time
20 minutes
Cook Time
2 hours 30 minutes
Rating
4(84)
Comments
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Ingredients

Yield:4 to 6 servings

  • 3 pounds round roast of beef

  • 2 cups dry red wine

  • 2 to 3 tablespoons red wine vinegar

  • 3 tablespoons brown sugar

  • ¼ cup tomato puree

  • 3 cloves garlic, minced

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • 1 teaspoon Worcestershire sauce

  • 2 teaspoons dry mustard

  • 2 teaspoons soy sauce

  • 1 teaspoon ground cloves

  • 8 crushed gingersnaps

  • 2 cups beef broth

  • 2 onions, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

72 grams carbs; 171 milligrams cholesterol; 896 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 37 grams fat; 3 grams trans fat; 2 grams fiber; 1095 milligrams sodium; 53 grams protein; 35 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients except beef to form marinade. Marinate beef for two to three days.

  2. Step 2

    Cook meat in marinade on top of stove over low heat in heavy covered pot, about two to two-and-a-half hours or until tender.

Tip

  • Miss Goldstein serves this with stewed red cabbage and apples and the following recipe for potato pancakes:

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Ratings

4 out of 5
84 user ratings
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Comments

Jayne Robertson

Meh. Needed much more vinegar, more salt. I don't think I will make it again. Going back to the old family recipe. Definitely not tangy enough for me.

Curt Bley

After following the recipe, remove the beef and simmer the marinade for 30 or until it reduces to desired consistency.

Neil F.

Hmm This is a lazy recipe, sauerbraten has a lot more potential

nan mcd.

Meh is right… may have overcooked this, prob should not actually boil the meat, yet recipe gave very litttle direction and I am overly concerned of serving raw meat. Added arrowroot with water to thicken the gravy. Chose this recipe simply because of marinade requirements - did not have 3-7 days to marinade the meat.

Curt Bley

After following the recipe, remove the beef and simmer the marinade for 30 or until it reduces to desired consistency.

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