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Sauerbraten IV

Sauerbraten IV

  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    3 d 5 h
Jean

Jean

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

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

PIPERCAT99
21

PIPERCAT99

11/13/2005

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 ingredient made the recipe outstanding. The meat came out very tender and the sauce was fantastic. I'm going to forward this recipe on to my family and friends. I recommend serving with potato pancakes w/ applesauce & sour cream and red cabbage. Thank you so much!!

TRISHICAT
15

TRISHICAT

10/3/2004

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 rich. Oh, and I loved it with the gingersnaps! I found it very easy to marinate inside a ziplock freezer bag. I just flipped it over once a day.

LINDA MCLEAN
14

LINDA MCLEAN

7/23/2003

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.

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