Classic Sauerbraten

This classic Sauerbraten recipe, served with a rich sweet-savory gravy, offers tender, melt-in-your-mouth meat and unforgettable flavors.

What Is Sauerbraten?

Sauerbraten is a traditional German dish made by marinating meat—usually beef—for several days. Often made with tougher cuts like rump roast, the meat is slow-cooked and served with a savory gravy. Some variations include adding gingersnaps to thicken and flavor the sauce.

Ingredients for Sauerbraten

Here’s a list of the ingredients you’ll need to prepare this classic Sauerbraten recipe at home:

• Beef: Start with a 3-pound beef rump roast. 
• Onions: Two chopped onions lend bold flavor. 
• Red wine vinegar: Red wine vinegar adds tang and helps tenderize the meat. 
• Water: You’ll need a cup of water for the marinade. 
• Seasonings: Season the marinade with salt, black pepper, whole cloves, and bay leaves. 
• Flour: All-purpose flour ensures perfectly browned meat. 
• Sugar: A tablespoon of white sugar lends subtle sweetness. 
• Oil: Vegetable oil adds moisture and creates a tender cut of meat. 
• Gingersnaps: Crumbled gingersnap cookies are essential for the sweet-savory gravy. 

How to Prepare Sauerbraten

Below is the full, detailed recipe, but here’s a quick summary of the steps for making your own Sauerbraten with gingersnap gravy:

1. Refrigerate the meat to marinate for up to three days.
2. Coat the rump roast with seasoned flour.
3. Sear the meat on all sides in oil.
4. Simmer the beef in the reserved marinade, covered, over medium-low heat.
5. Cook until the beef becomes tender.
6. Prepare the gravy and pour it over the sliced beef before serving.

What to Pair with Sauerbraten

Serve your Sauerbraten alongside potato dumplings or spaetzle. For more tasty ideas, check out our collection of German Recipes.

Dinogo Community Feedback and Praise

“My grandmother made Sauerbraten every Thanksgiving,” shares syreeninsapphire. “I was trying to recreate that exact flavor, and this recipe nailed it! Tastes just like my childhood.”

“This is the most flavorful beef roast I’ve ever made,” says Leah Pogemiller. “I followed the recipe exactly, and I wouldn’t change a thing. The time spent preparing it was absolutely worth it. Even though I set the table with knives, they weren’t needed — it was fork-tender!”

“This was my first time making Sauerbraten, and it turned out absolutely delicious,” says Karena. “The flavor was incredible, and the gingersnaps really enhanced the taste.”

Contributions by Corey Williams

Ingredients List

• 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

Instructions

In a large pot, combine beef rump roast, onions, vinegar, water, 1 tablespoon of salt, 1 tablespoon of black pepper, sugar, cloves, and bay leaves. Cover and refrigerate for 2 to 3 days, turning the meat daily. After marinating, remove the meat, pat dry with paper towels, and reserve the marinade.

In a large bowl, season flour with salt and black pepper to taste. Coat the beef with the seasoned flour mixture.

Heat vegetable oil in a large Dutch oven or pot over medium heat. Brown the beef on all sides, which should take about 10 minutes.

Pour the reserved marinade over the beef, cover the pot, and reduce the heat to medium-low. Let it simmer for 3 1/2 to 4 hours, or until the beef is tender.

Transfer the beef to a platter and slice it.

Strain the solids from the remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer for about 10 minutes until the gravy thickens. Pour the gravy over the sliced beef when serving.

Nutritional Information (per serving)