This traditional Sauerbraten recipe, complete with a sweet-savory gravy, has a melt-in-your-mouth texture and irresistible flavor.
What Is Sauerbraten?
Sauerbraten is a German roast of marinated meat, traditionally beef. Since it’s generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.
Sauerbraten Ingredients
These are the ingredients you’ll need to make this Sauerbraten recipe at home:
- Beef: Start with a 3-pound beef rump roast.
- Onions: Two chopped onions lend bold flavor.
- Red wine vinegar: Red wine vinegar adds tang and helps tenderize the meat.
- Water: You’ll need a cup of water for the marinade.
- Seasonings: Season the marinade with salt, black pepper, whole cloves, and bay leaves.
- Flour: All-purpose flour ensures perfectly browned meat.
- Sugar: A tablespoon of white sugar lends subtle sweetness.
- Oil: Vegetable oil adds moisture and creates a tender cut of meat.
- Gingersnaps: Crumbled gingersnap cookies are essential for the sweet-savory gravy.
How to Make Sauerbraten
You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make homemade Sauerbraten with gingersnap gravy:
- Marinate the meat in the refrigerator for up to three days.
- Sprinkle seasoned flour over the rump roast.
- Brown the meat on all sides in oil.
- Cook the beef in the reserved marinade, covered, over medium-low.
- Simmer until the beef is tender.
- Make the gravy and serve it over the sliced beef.
What to Serve With Sauerbraten
Serve the Sauerbraten with potato dumplings or spaetzle. For more delicious inspiration, explore our collection of German Recipes.
Allrecipes Community Tips and Praise
“My grandma used to make Sauerbraten every year for Thanksgiving,” says syreeninsapphire. “I wanted to recapture that flavor, and this did it perfectly! Tastes exactly like my childhood.”
“The most flavorful beef roast I have ever done,” raves Leah Pogemiller. “I followed the recipe exactly. I would not change a thing. The length of preparation was worth the results. Although I set the table with table knives, they were unnecessary — fork tender!”
“This was my first attempt at making Sauerbraten and it turned out delicious,” according to Karena. “The flavor was mouthwatering and the gingersnaps made all the difference with the flavor.”
Editorial contributions by Corey Williams
