Traditional German Sauerbraten

German sauerbraten made just like your German grandmother used to make is easy using this traditional sauerbraten recipe. Plan ahead for the 3- to 7-day soak.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 30 mins
• Calories: 412 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon salt
• ground black pepper to taste
• 1 cup sliced onion
• 5 whole cloves
• 3 bay leaves
• 1 sprig fresh parsley, chopped
• 12 peppercorns
• 16 fluid ounces vinegar
• 8 gingersnap cookies, crushed, or more to taste
• 0.25 cup butter
• 1.5 cups sliced carrots
• 3.5 pounds beef round steak

Recipe Instructions

Step 1

Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.

Step 2

Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.

Step 3

Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a medium bowl; pour over beef. Cover the dish tightly with a lid or plastic wrap. Refrigerate beef, turning daily, for 3 to 7 days.

Step 4

Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover the Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.

Step 5

Stir gingersnap crumbs and sugar into liquid in the Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.