Sauerbraten with Gingersnap Gravy

Linda Griffith


Saubraten is such a wonderful recipe. It literally takes days to prepare, but oh so well worth it. It's not a hard recipe, just has to marinate for 4 days. Don't worry though, it want go bad on you.It has lots of preservatives that will keep it good..Hope you try it. You wont regret it.


★★★★★ 1 vote

8 to 10
24 Hr
1 Hr 30 Min


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  • 4 lb
    round beef rump roast
  • 2 medium
    onions, thinly sliced
  • 8
  • 4
    whole cloves
  • 1 c
    white vinegar
  • 1 c
  • 1/2 c
    cider vinegar
  • 1/4 c
    vegetable oil
  • 2 c
    boiling water
  • 10
  • 1/2 c
    sor cream
  • 1 Tbsp
    all purpose flour

How to Make Sauerbraten with Gingersnap Gravy


  1. Place the roast in a deep ceramic or glass bowl. Most crock pots have a removable one. Add onions, peppercorns, cloves and bay leaf. Pour white vinegar, water and cider vinegar over teh roast. Chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade. dry it well with paper towels and strain the marinade into a bowl. Reserve the onions and one cup of marinade.
  2. In a Dutch oven, brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat, sprinkle in crushed gingersnaps and simmer, covered for 1 to 1 1/2 hours. Turn often. Add one cup of reserved marinade and cook meat 2 hours or more until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
  3. In a small bowl, mix sour cream with flour. Stir it into the cooking juices and cook, stirring until sauce is thickened and smooth. Slice the meat into 1/4 inch slices. Add to the hot gravy. Arrange meat on a heated platter and pour extra sauce over it. Makes 8 to 10 servings.

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About Sauerbraten with Gingersnap Gravy

Course/Dish: Beef

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