This is a slightly quicker version of German braised beef (sauerbraten) in that it only marinates for 1 day instead of 3.
This is nearly original. I'm from Stuttgart Germany and the only change in the recipe is: use 2/3 red wine 1/3 wine vinegar, no sugar, add a few Juniper Berries to the Brine and you can marinate as much as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe. - 07 Dec 2002 (Review from Allrecipes USA and Canada)
My parents are from Germany/Austria and if you want an authentic sauerbraten, you must marinate for a good three days or else is just isn't sauerbraten. This however, was a good recipe. - 20 Sep 2002 (Review from Allrecipes USA and Canada)
Wonderful! My mama is from southern Germany & this is pretty much the same way she makes it. She told me not to let the meat marinade for 3 days(as some recipes suggest)because it makes the roast too sour to eat. GREAT RECIPE! - 08 Dec 2001 (Review from Allrecipes USA and Canada)