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Traditional Sauerbraten
April 01, 2014

This is one fantastic recipe for sauerbraten. I made the sauerbraten twice within a period of two (2) weeks. I'm ready to make another batch. The family loves it! 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 served the sauerbraten on a bed of spaetzle egg noodles, with two (2) sides: homemade German/Polish potato pancakes; applesauce. As a side note: Before eating the second batch, my wife and I intentionally stopped at a restaurant that is known for its sauerbraten. Although it was very-very good, the sauerbraten recipe herein is as good or better.

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