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Sauerbraten Recipe

Sauerbraten

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (98)

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Average Rating:

Total Reviews: 98

Showing 71-80 of 98

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  • on March 20, 2007

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    Made it the first time a month ago and it was wonderful. Also had only 21% calories from fat so it works with a diet too. Am cooking it for friends this weekend.

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  • on March 04, 2007

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    I suggest cutting the cooking time by 1/2 hour and adding a dollop of sour cream to the gravy. Goes great with mashed potatoes. Real comfort food.

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  • on February 26, 2007

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    Alton Brown rules, but this recipe isn't up to his usual excellent standards. I found the sauerbraten sauce compromised by being overly sweet, so you might consider using fewer gingersnaps (if you do, be sure to compensate with some other thickening agent. On a tangential note, I'm growing weary of the kosher salt addiction at foodntetwork. Other than fleur de sel (which is salt plus "marsh" particles, salt is salt is salt. When salt is desolved into a liguid the grain of the salt is completely incosequential to the resulting solution. Using Kosher salt in a sauce (as this recipe does is like spreading kosher salt when it snows. It's an unnecessary waste of expense! Free yourself from this excess--use the right tool for the job!

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  • on February 25, 2007

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    I tried this last week with fabulous results. Alton has the best show on the network. Smart, FUNNY and a great cook. I also made the potato dumplings from Sara Moultons recipe and the red cabbage from Racheal. Wundebar!!!!
    Better than my Mom's.

    George in Tampa Bay FL

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  • on February 13, 2007

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    Great flavors, well worth the wait. The vinegars pack a wallop, both in the dish and in the house. Open the windows and enjoy this dish with a thick, dark German beer (room temperature, of course. Make the kids do the dishes since, after all, it takes 4 days to prepare!

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  • on February 04, 2007

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    I usually don't bother to rate recipies, but this one deserves it. The last time I had sauerbraten was in Munich, and this was even better. It's fairly easy (even though I made my own ginger snaps for the sauce, but it does take patience (3 days to marinate. When I saw bottom round on sale I had to try this recipe. My daughter's boyfriend went absolutely wild over it. The only change I made was to use Splenda in place of the sugar, but I'm sure I wouldn't know the difference. Terrific!

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  • on January 26, 2007

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    Following this recipe couldn't be simpler. I also enjoyed the flexibility of making this ahead of time and having it in the refrigerator marinating. It turned out that I marinated this for 5 days, then cooked it up on a Sunday and had so much left over it made great sandwiches for weekday lunches! My husband wanted to know when I would be making it again!

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  • on January 25, 2007

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    Great recipe!

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  • on January 09, 2007

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    My husband shot a bear last year and I needed to make the roasts so we would eat the meat. Found receipt and replaced the beef roast with bear. What a hit, took it to a family pot luck and they never knew it was bear meat. Was asked to make again for same pot luck dinner and my granddaughters could not stop eatting it, so next time I make it will be with beef. It should be better yet. JOANN V

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  • on December 26, 2006

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    Not since before my mom passed away has there been any kind of german cooking in the family, so I took on the task of cooking Sauerbraten for Christmas Dinner. Everyone was impressed with the meal, I had a tough act to follow in my Mom and my dad said I definetely did her proud.

    Anyway only thing I recommend is patience with the gravy. It takes a bit for it to thicken but once it does, WOW!!!!!!

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