Sauerbraten but easier!


Recipe Summary

15 mins
7 hrs 15 mins
7 hrs 30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.

  • Cook on Low for 7 to 9 hours.

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.

  • Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

Cook's Notes:

Cider vinegar can be used in place of red wine vinegar, if desired.

Spaetzle can be used in place of egg noodles, if desired.

Nutrition Facts

607 calories; protein 43.9g; carbohydrates 31.6g; fat 32.7g; cholesterol 147.5mg; sodium 275.7mg. Full Nutrition

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
3.11.16 My husband's grandmother was from Bavaria and his mother learned how to cook their Christmas-Day sauerbraten meal from her. I learned from my MIL so that tradition has continued. That being said I know how tasty homemade long-marinated sauerbraten really is supposed to taste. First I have to say that it just doesn't get much easier than this slow cooker version but of course the tradeoff really comes from the way the beef tastes. It just tastes like stew beef with sour gravy not marinated beef and that's not to say that's a bad thing. You don't need red wine vinegar cider will work fine and I'd recommend that you taste before you add 2 Tbsp brown sugar. I went ahead and added about 1 tsp and it simply doesn't need any sweetening at least for our tastes. The gravy was too thick so I added some beef broth to get to the right consistency. Also don't cut your beef into small chunks because it does break down quite a bit with the long slow cooking time. This recipe is a compromise for sure and although it's not the "real deal " you will get sauerbraten flavor. So if you have a yearning for sauerbraten you just might find this slow-cooker version scratches that itch! Read More
Rating: 4 stars
I liked it but it was a stronger vinegar taste than I prefer. Read More
Rating: 5 stars
will make again. cooked in instant pot about 50 minutes, used one tbsp. of brown sugar, added a cup of wine. used double ginger snaps to dry up the mix, Read More
Rating: 5 stars
So delicious! I may make it with less vinegar and omit the brown sugar completely the next time as my husband is diabetic and I think it would be fine with the subtle sweetness from the ginger snaps. He is raving about this recipe; definitely a keeper! Read More
Rating: 4 stars
This was really good! I had a few issues with mine though and improvised not due to the recipe. Firstly I forgot to start my crock pot so I browned the meat in a Dutch oven. I added the vinegar and beef broth as well as about two cups of water and let it simmer on low for two hours with the bay leaves. I removed the leaves crushed up ginger snaps added 4 cups of water and my noodles. The noodles absorbed the flavor and excess water boiled out gently. The meat fell apart but it was so yummy! Even the kids said they were sorry for doubting me! Thanks for a nice German tasting dish! Read More
Rating: 5 stars
This came out really good. The only change I made was adding more ginger snap cookies to gravy than what recipe said. Will definitely make this again. Read More