Wednesday, May 14, 2014


Another favorite German dish of our family is sauerbraten. Translated it means "sour roast" and that is exactly what it is.  A big 'ol hunk of beef soured in a marinade for up to three days.  The "gravy" is fantastic (no gingersnaps in this recipe.)  This meal takes some forethought for prep time and a few more steps to make but certainly worth the effort!



2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 med onion, chopped
1 large carrot, chopped
1 Tablespoon salt
1/2 teaspoon black pepper
2 bay leaves
6 whole cloves
teaspoon mustard seeds*

3 ½ - 4 pounds boneless chuck roast
1 Tablespoon vegetable oil

Cooking Ingredients:

4-5 carrots – sliced or quartered
Medium onion, chopped
A small tomato or 1/4 cup ketchup
1/3 cup sugar
Packet brown gravy mix

To make the marinade, combine water, cider & red vinegars, onion, carrot, salt, pepper, bay leaves, cloves and mustard seeds.  Cover and bring to boil; boil for 10 minutes.  Remove from heat and set aside.  If using ground mustard add it now.
Pat the roast dry with a paper towel.  Rub with vegetable oil; salt on all sides.  Heat a large sauté pan over high heat; add the meat and brown on all sides. (2-3 min per side)
Place meat in a non-reactive container.  (Use stainless or Tupperware. You can also use glass---NO aluminum!)  Pour marinade that has cooled to the point where you can stick your finger in it and not be burned, over the meat.   Cover and refrigerate for 3 days.  (Mom usually marinades between 2 1/2-3 days)  If the meat is not completely submerged in the liquid, turn it over once or twice a day. 

In large pot add a bit of oil.  Add 4-5 sliced or quartered carrots and the chopped medium onion.  Cook/brown until onions begin to get translucent.  
Add the meat and the marinade; stir in the 1/3 cup sugar. Add a small tomato or ketchup.  Mom usually just gives it a good squirt!) Cover and bring to a boil.  Turn heat down and simmer until the meat is tender.  This may be 2-3 hours.   
Remove meat and cut into serving size pieces.  While meat is out of the pan, combine the brown gravy mix with a little water and stir until dissolved; add to the pan.  Make a slurry of cornstarch mixed with a little water to thicken the sauce to use as gravy.  Don’t make the gravy too thick.  Place the meat pieces back into the pan and cook a bit longer. You can add some more sugar as needed but it is meant to be a little on the sour side with some bite!

Serve with spaetzle 
*Can use about ¾ teaspoon ground mustard, but do not add it until the pan has been removed from the heat.


  1. We love sauerbraten but I have never made it at home because I didn't have a good recipe. Yours is getting pinned right now Jenny! I can't wait to surprise Mr. B with this for dinner soon!

    1. I've never had any one else's so I can't compare it but know it's tasty!

  2. Look amazing! Pinning for later

  3. My family likes sauerbraten too. I usually only use red wine vinegar. Mixing the apple cider and red wine vinegars sounds really good. I'll have to try your version next time.

    1. Thanks for stopping by Nicky! I hope you enjoy!

  4. I don't think I have ever had this but, it definitely looks like my hubby would love it. Pinning the recipe to try later...

  5. I have never had this, but it looks fantastic! I think I would like to try it out! The spaetzle looks really good, too!!

    1. "Brain" noodles are the best Kecia and it wouldn't be one of our German meals without it.

  6. Wow! I've never heard of Sauerbraten before. Looks like a lot of work but easy enough to make. Thank you for sharing.

  7. I never heard of this dish before, it looks delicious!

  8. I grew up in a German/Dutch household and my Mom used to make this have brought back some great memories! I want to try this, thank for sharing!

  9. One of my favorites! This is classic comfort. Blessings, Catherine

  10. I've always wanted to try sauerbrauten! This would be a great Sunday supper.