Sauerbraten IV

26

"Enjoy! I omit the gingersnaps , because I don't like the flavor."

Ingredients

3 d 5 h {{adjustedServings}} servings 715 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 715 kcal
  • 36%
  • Fat:
  • 47.5 g
  • 73%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 46.3 g
  • 93%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 1148 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
  2. Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
  3. Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.
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Reviews

26
  1. 30 Ratings

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Absolutely fantastic! I had a craving for sauerbraten and decided to go with this recipe and my husband and I loved it! I must admit, I was a little skeptical of the gingersnaps, but this ingr...

I served this to my husband and parents, and everyone raved about it! I made a few minor changes. I used cider vinegar instead. Also I used half the amount of butter, and it was still very ri...

It doesn't get any better than this! Make sure you marinate your meat for the full three days. Your taste buds will thank you for this authentic recipe! Thanks Jean.