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Sauerbraten Beef in Gingersnap Gravy

Rated as 4.4 out of 5 Stars

"Sauerbraten but easier!"
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7 h 30 m servings 607
Original recipe yields 6 servings


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  1. Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
  2. Cook on Low for 7 to 9 hours.
  3. 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.
  4. 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.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 607 calories; 32.7 31.6 43.9 147 276 Full nutrition

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Read all reviews 5
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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. T...

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.

I liked it but it was a stronger vinegar taste than I prefer.

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,

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 vineg...