easy sauerbraten recipe

I had to strain it. Howard B

Nikki 1.5 36.4mcg MyRecipes.com is part of the Allrecipes Food Group. Bring the mixture to a boil, reduce heat, cover and simmer for 10 to 15 minutes. Cover and simmer 1 1/2 to 2 hours or until roast is tender, turning once. this link is to an external site that may or may not meet accessibility guidelines. Home Rating: 5 stars Husband was thrilled it turned out so well and emphatic that it was better than the German restaurant's.

7 of 12 I browned mine and then cooked it in a crock pot....yum! The flavours were good but I had a couple of problems. Boil and stir 1 minute. I followed the recipe to a T but marinated for 5 days & used a crockpot on low for 6 hours for 3lbs of roast & oh goodness was it delicious, I can't wait to make it again. Combine sugar, ginger, cloves, allspice, bay leaf, salt, pepper, onion, 1 cup water, and vinegar; mix well, and pour over roast.

116 Ratings 2 of 12 She always said: Keep things big, so straining them out is easier. My apologies for not loving it. Matt Donnelly

I served the sauerbraten on a bed of spaetzle egg noodles, with two (2) sides: homemade German/Polish potato pancakes; applesauce.

1 tablespoon white sugar Trust me, it’s so worth it. Serve with potato dumplings.

Shazam Cover and refrigerate for 2 to 3 days, turning meat daily.

German Thanks Chris. I may try this again but try to figure out how to make the meat more tender.

We will definitely be making this again. Glad we tried it. WOW! 2 tablespoons all-purpose flour

So the day of the meal really did not take a lot of time or effort and it made a wonderful family meal!

I would say they need to be crushed into bread crumb consistancy.

By the way serving with German Red Cabbage also on this site was a must have combination. Karena

I have made this in the past and it turned out tough - the crockpot is the way to go! My apologies for not loving it. She started sauerbraten marinating on a Monday... made an excellent Sunday dinner with red cabbage, potato dumplings & apple strudel. 10 cookies gingersnap cookies, crumbled

I had some crumbles that were a little too big and it made my gravy lumpy.

Make sure to remove the solids first as directed. pattyrowe

The flavours were good but I had a couple of problems. Will be making this one again and again. My apologies for not loving it.

She always said: Keep things big, so straining them out is easier. 100.3mg

Howard B

The only changes I made were: (1) added about a teaspoon of granulated garlic to the marinate; (2) used chuck roast rather than rump roast due to a cost savings of $1 per pound; (3) strained the solids from the marinate before cooking the beef; (4) "finely chopped" the ginger snap cookies in a food processor, rather than "crumble"; (5) whisked the finely chopped ginger snap cookies in enough water to make a smooth consistency (like mayonnaise); then, added to the marinate when making the gravy; (6) added a few splashes of apple cider vinegar, as necessary, to have plenty of gravy.

I would say they need to be crushed into bread crumb consistancy. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes.

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