Quick Sauerbraten

Quick Sauerbraten


48 people made this

This is a slightly quicker version of German braised beef (sauerbraten) in that it only marinates for 1 day instead of 3.

Kathleen Burton

Serves: 6 

  • 2kg beef round steak
  • salt and pepper to taste
  • 1 cup red wine
  • 1 cup red wine vinegar
  • 2 cups water
  • 2 cloves garlic, minced
  • 3/4 cup sliced onion
  • 2 bay leaves
  • 10 black peppercorns
  • 1/4 cup white sugar
  • 3 whole cloves
  • 1 cup (125g) plain flour
  • 2 tablespoons bacon fat
  • 2 tablespoons plain flour
  • 2 tablespoons water
  • 1 1/2 cups sour cream

Preparation:30min  ›  Cook:3hours  ›  Extra time:12hours marinating  ›  Ready in:15hours30min 

  1. Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
  2. Remove the meat from the marinade and thoroughly pat dry. Coat with 1 cup flour (may use more or less if necessary). Heat bacon fat in a casserole dish over medium-high heat. Brown roast in fat on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
  3. Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

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