Sauerbraten is a very old, traditional German dish. The term literally means “sour roast”, from the heavy marination of meat in wine or vinegar over the course of 5 – 10 days. This long marination is to tenderize the tougher cuts of meat typically used in this national dish of Germany. Once cooked, the meat and gravy mixture is served over any different forms of potatoes or rice or noodles.
The Quick-n-Easy Sauerbraten recipe below is an easier take on the traditional dish. It takes a couple of hours, instead of days and days.
Ingredients
- 2 cans (15 oz) beef gravy
- 2 pkgs (2oz) sweet-n-sour sauce mix
- 1/2 cup vinegar
- 1/2 teaspoon ginger
- 4 lbs beef (chuck, stew meat, rump roast, etc), cut into about 1 inch cubes
- **Need regular size (10″ x 16″) brown-in-bag baking bag, and 12″ x 8″ x 2″ baking dish
Sauerbraten Preparation
Preheat oven to 350° F.
Combine beef gravy, sauce mix, vinegar and ginger in the 10″ x 16″ baking bag. Gently shake to mix everything together. Add the beef cubes and turn the bag to coat all of the meat with the gravy mixture. Place the bag in the 12″ x 8″ x 2″ baking dish; distribute beef cubes evenly in a single layer. Close the bag with a twist tie. Finally, cut six 1/2 inch slits in the top of the bag for venting.
Cooking the Goodness
Bake at 350° F for 90 minutes, or until tender.
Serving
Serve with potato pancakes, mashed potatoes (any kind of potatoes), rice, or noodles. My favorite is with mashed potatoes or homestyle Kluski egg noodles.
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