by ardentadmin


Sauerbraten is a roast meat dish widely regarded as a national dish of Germany. Mostly made out of beef, there are also other versions out of venison, pork, lamb or mutton. Here is a recipe that will guide you on how to make this traditional German dish.



  • 2 cup red wine vinegar
  • 2 cup water
  • 2 medium onions, sliced
  • 1 lemon, sliced
  • 10 whole cloves
  • 4 bay leaves
  • 6 peppercorns
  • 2 tablespoon salt
  • 2 tablespoon sugar
  • 4 pound beef, rump or sirloin tip
  • 2 tablespoon fat
  • 6 tablespoon butter, or margarine
  • 6 tablespoon flour
  • 1 tablespoon sugar




  • Combine first 9 ingredients; place meat in large, deep bowl; pour vinegar mixture over.
  • Refrigerate 36 to 48 hours, turning meat once or twice each day.
  • Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter or margarine.
  • Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
  • Melt remaining butter or margarine; blend in flour and 1 tablespoon sugar; stir until rich brown.
  • Add remaining strained vinegar mixture.
  • Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
  • Remove meat.
  • Stir crushed gingersnaps into gravy; stir until thickened.

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