Sauerbraten with Sour Cream Gravy, Wienerwald-Style
Long ago, when I was a young soldier stationed in Germany, I took my equally young wife to dinner at a little restaurant called Wienerwald, in Frankfurt am Main. I remember ordering a plate of sauerbraten, and I was amazed at how good it was. This recipe is my attempt to recreate that wonderful dish from long ago. Serve with riced potatoes, pickled red cabbage, sauerkraut, or spaetzle, and a hearty German beer, Riesling, or Gewurztraminer wine.
Gallery
Recipe Summary
Ingredients
Directions
Cook's Notes:
Feel free to substitute beef top round with any similar cut.
You can use another sweet fortified wine (like ruby port or sherry) instead of Marsala.
Add flour to the gravy to further thicken it, if desired.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.