Roast Top Round Sauerbraten Food

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Roast-Top Round Sauerbraten image

Make and share this Roast-Top Round Sauerbraten recipe from

Provided by 2Bleu

Categories     Roast Beef

Time P4DT1h

Yield 6 serving(s)

Number Of Ingredients 24

6 ounces larding pork, cut into 1/2-inch strips
2/3 cup onion, minced
1 teaspoon lemon rind, grated
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 lbs top round roast
3 cups dry red wine
1 1/2 cups water
2 tablespoons lemon juice
1 cup onion, minced
12 black peppercorns
2 bay leaves
6 whole cloves
flour, for dredging meat
2 tablespoons vegetable oil
2 tablespoons butter
2 carrots, sliced thin
2 large onions, sliced thin
2 tablespoons tomato paste
2 tablespoons sugar
1/4 cup seedless raisin
6 gingersnap cookies, crumbled
3 tablespoons flour


  • LARDING: Mix larding pork with onion, lemon rind, allspice and salt and pepper. Cut deep incisions into meat with larding needle (flavoring syringe), press some of pork and onion mixture into needle and insert into meat. Continue to lard meat in the same manner until all larding pork is used. Rub remaining onion mixture over meat.
  • MARINADE: Bring all marinade ingredients to a rapid boil in a heavy saucepan and simmer 5 minutes. Place meat in large heatproof, non-metallic bowl. Pour in hot marinade, cool to room temperature and chill, covered for 4 days, turning meat twice a day.
  • DAY FOUR: Remove meat from marinade and pat dry. Strain marinade, reserving liquid and solids. Dredge meat in flour and season with salt and pepper. In large casserole heat vegetable oil over moderate heat until hot. Add beef and brown on all sides, 8 to 10 minutes.
  • Transfer meat to platter and discard drippings from casserole. Add butter to pan and heat until hot. Add carrots, onions, reserved marinade solids and cook, stirring often, 5 minutes.
  • Return meat to casserole, add marinade and tomato paste. Bring to a boil and simmer, covered with foil and the lid, for 3 1/2 to 4 hours, or until tender.
  • Remove meat to a platter and cover loosely with foil. Skim cooking liquid and strain, discarding solids.
  • Return marinade to casserole, add sugar, raisins and gingersnaps and simmer 5 minutes. In a small bowl whisk flour with 1/3 cup water. Whisk into simmering liquid and simmer until lightly thickened.
  • SERVE: Slice meat across grain, arrange on platter, overlapping slices slightly and nap with some of gravy. Serve remaining gravy separately.

Nutrition Facts : Calories 870.6, Fat 36.4, SaturatedFat 13.7, Cholesterol 242.6, Sodium 536.4, Carbohydrate 34.3, Fiber 3.8, Sugar 15.7, Protein 77.3


Traditional Sauerbraten image

I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Provided by Chris Simpler

Categories     World Cuisine Recipes     European     German

Time P2DT4h15m

Yield 6

Number Of Ingredients 13

3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled


  • Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  • Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
  • Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
  • Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g


Sauerbraten image

Provided by Alton Brown

Categories     main-dish

Time P3DT4h50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional


  • In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
  • Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
  • When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
  • After 3 days of marinating, preheat the oven to 325 degrees F.
  • Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
  • Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.


Round Steak Sauerbraten image

I happened upon a BOGO for bottom round steaks and had absolutely no idea what to do with them. The first package was basically a disaster not knowing that this cut needed more than just a marinade. So, after doing a bit of research on the cut, I found I could adapt this to a dish much like Mom used to make. Enjoy!

Provided by hollyberry117

Categories     One Dish Meal

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless round steaks
1 tablespoon vegetable oil
2 cups water
1/4 cup onion, minced
1/2 teaspoon salt
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 (1 1/4 ounce) envelope brown gravy mix
1 teaspoon Worcestershire sauce
1/2 teaspoon ground ginger
16 ounces hot cooked egg noodles


  • Cut round steak into 1 inch cubes or into thin strips.
  • In large skillet, brown beef in oil over medium-high heat.
  • Remove meat from skillet and set aside.
  • In same skillet, add remaining ingredients except noodles.
  • Heat, stirring, until smooth.
  • Return meat to skillet.
  • Simmer 1 1/2 hours, or until meat is tender.
  • Serve over buttered egg noodles.

Nutrition Facts : Calories 474.2, Fat 13.2, SaturatedFat 3.5, Cholesterol 130.1, Sodium 816, Carbohydrate 41.8, Fiber 1.7, Sugar 7.7, Protein 44.9


Classic Sauerbraten image

A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

Categories     Beef     Marinate     Roast     Oktoberfest     Chill     Bon Appétit

Yield Serves 8

Number Of Ingredients 14

2 1/4 cups water
1 cup cider vinegar
1 medium onion, coarsely chopped
1 lemon, cut into 8 wedges
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole cloves
1 4 1/2-pound top round roast
1/4 cup vegetable oil
1/4 cup all purpose flour
1 cup canned beef broth
1/3 cup (packed) dark brown sugar
1/3 cup gingersnap cookie crumbs


  • Combine first 8 ingredients in large saucepan and bring to boil. Cool.
  • Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
  • Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).
  • Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
  • Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).
  • Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.


Round Steak Sauerbraten image

This isn't traditional Sauerbraten, but a great, easy substitute using round steak. My mom made this dish when I was a kid. I started making it when my kids were young, and we all love it!! Try serving over buttered noodles. If your crew is really hungry, then double the recipe. The single recipe is never enough for my family of four.

Provided by Kathy MacDonald

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 ½ pounds top round steak, trimmed and sliced thin
1 tablespoon vegetable oil
1 (.75 ounce) packet dry brown gravy mix
2 cups water
1 tablespoon onion powder
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon ground ginger
1 bay leaf
½ teaspoon salt
ground black pepper to taste


  • Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.
  • Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.
  • Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 8.2 g, Cholesterol 114.1 mg, Fat 29.6 g, Fiber 0.2 g, Protein 33.3 g, SaturatedFat 10.8 g, Sodium 654.8 mg, Sugar 4 g


German Sauerbraten image

Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better-Cathy Eland, Highttown, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 14 servings.

Number Of Ingredients 13

2 teaspoons salt
1 teaspoon ground ginger
1 beef top round roast (4 pounds)
2-1/2 cups water
2 cups cider vinegar
1/3 cup sugar
2 medium onions, sliced, divided
2 tablespoons mixed pickling spices, divided
1 teaspoon whole peppercorns, divided
8 whole cloves, divided
2 bay leaves, divided
2 tablespoons vegetable oil
14 to 16 gingersnaps, crushed


  • In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

Nutrition Facts : Calories 233 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 410mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 30g protein.


Traditional Bavarian Beef Sauerbraten image

From Dean & Deluca. Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Variation: For a "sweet" sauerbraten you can add raisins and/or gingerbread (lebkuchen) to the gravy. Serving Suggestion: Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4

Provided by BecR2400

Categories     Roast Beef

Time P3DT3h

Yield 4 serving(s)

Number Of Ingredients 19

1/2 cup red wine vinegar
1 3/4 cups red wine
2 cups sliced yellow onions
6 parsley stems
6 black peppercorns
3 bay leaves
6 whole cloves
1 1/2-2 lbs beef top round roast
1/2 cup flour
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
3/4 cup chopped seeded tomatoes
3/4 cup water (approximately)
2 tablespoons cream sherry
1 tablespoon light brown sugar, plus additional to taste
1 tablespoon fresh lemon juice (to taste)
parsley sprig (to garnish)
sour cream (optional, to serve)


  • In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature.
  • Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.
  • When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag.
  • Preheat oven to 325 degrees.
  • Combine the flour, salt, and black pepper on a large plate, mixing well.
  • Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan.
  • Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil.
  • Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning.
  • Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.

Nutrition Facts : Calories 568.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 117.4, Sodium 1287.3, Carbohydrate 30.6, Fiber 3.5, Sugar 9.1, Protein 40.7


Round Steak Sauerbraten image

Make and share this Round Steak Sauerbraten recipe from

Provided by Beth Gambrell

Categories     Steak

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs round steaks
1 tablespoon oil
2 (7/8 ounce) envelopes brown gravy mix
4 cups water
2 tablespoons minced onions
4 tablespoons white vinegar
4 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ginger
2 teaspoons Worcestershire sauce
2 bay leaves


  • Cut meat into squares and brown in oil.
  • Remove from pan add gravy mix and water.
  • Bring to boiling stirring constantly.
  • Add remaining ingredients and return meat to pan.
  • Cover and simmer 1 1/2 hours, stirring occasionally.
  • Remove bay leaf and serve over noodles.


Quick Sauerbraten image

This is definitely something you want to have in winter, because it is heavy and rich. It is oh so good, though, and filling.

Provided by KittyKitty

Categories     Roast Beef

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 (4 lb) chuck roast
1 tablespoon vegetable oil
3/4 cup chopped onion
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 bay leaf
1 cup water
2/3 cup red wine vinegar
1/2 cup water
1/2 cup all-purpose flour


  • Brown roast on both sides in hot oil in a large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 cup water, and red wine vinegar, mix well, and pour over roast.Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter. Remove bay leaf.
  • Stir in 1/2 cup water into four; stir into pan drippings. Cook, stirring constantly, I find that a wire whisk works best, and removes lumps from the flour, until gravy is smooth and thickened.Pour gravy over roast and serve.

Nutrition Facts : Calories 865.7, Fat 61.6, SaturatedFat 24.3, Cholesterol 208.7, Sodium 571.1, Carbohydrate 17.2, Fiber 0.7, Sugar 7.5, Protein 56.9

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