Sauerbraten (German)

Serves 6


3 lb top round of beef

1 C vinegar

1/2 C chopped onion

2 Bay leaves

10 pepper corns

2 cloves

1/2 tsp thyme

1/2 C flour

2 T shortening

1/4 C chopped carrot

1/4 C chopped parsnip

1/4 C chopped celery

1/4 C dry red wine

2 tsp salt

Fresh ground pepper


  1. Combine vinegar, 1 C water, 1/4 C onion, bay leaves, pepper corns, cloves, and thyme
  2. Heat but do not boil
  3. Pour over meat in crock so meat is little more than 1/2 covered
  4. Cover and refrigerate for 10 days, turning meat 1 time each day
  5. Drain meat, strain and save marinade
  6. Coat meat with 1/4 C flour and season all sides
  7. Add carrot, parsnips, celery and remaining onion and cook 5 minutes-stirring
  8. Pour marinade over meat
  9. Cover and simmer for 3 hours
  10. Mix remaining 1/4 C flour, salt and pepper with 1/2 C water
  11. Stir in sauce and cook until thick
  12. Strain gravy
  13. Add red wine and serve over meat

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s