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Stew Beef Sauerbraten
January 17, 2017

1.17.17 Edwina Hoffer, I don’t know if your grandmother was from Germany, but my husband’s was, and our Christmas meal is sauerbraten, been making it for years from scratch. The first thing I do is marinate the beef roast for 5-6 days, and reserve and use some of the marinade to make gravy later. This recipe’s beef does not have the flavor benefit from marinating, so this makes the gravy VERY important, and this is where this recipe disappoints. Upfront I had reservations about this recipe, but I don’t like changing it much the first time, so I prepared it as written. The beef drippings that you get from roasting adds great flavor to the gravy, but this quick-cooked beef can’t do that. The beef was plenty tender, but the gravy tasted just like vinegar and water, and there’s no way that you can thicken this into a gravy with the flour and water amounts listed in the recipe. In order to salvage this meal, I first had to add a little sugar, added a bit more flour-water, but also added some crushed gingersnaps that I always keep on hand for sauerbraten. This not only helps thicken the gravy but adds incredible, true sauerbraten flavor. I’m going to make this again because I like how quick and easy it is in the pressure cooker, but I’ll use a good-quality beef broth instead of water, cider vinegar, and then as above, incorporate the gingersnap crumbs into the gravy. Sorry for the less than favorable review, but IMO this recipe needs tweaking.

  1. 13 Ratings

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