Reviews (1) Add Rating & Review 72 Ratings 5 star values: 19 4 star values: 11 3 star values: 26 2 star values: 14 1 star values: 2 Martha Stewart Member Rating: 5 stars 10/24/2018 Perfect version of Sauerbraten. Made it when it first aired way before 2004 date listed above as a special dish for a dear friend who loved both roasts and all things sour. Instant hit and constantly remade as a favorite dish. I tried many other versions to compare, many recipes made with fruit such as cherries or raisins, but this always ended up being the best. Anyone who low rated this must have done something wrong because meat is always tender from all those acids and sauce is delicious on noodles or potatoes. One tip: Try adding quartered, or even sliced, red potatoes towards end of cooking time. As they cook and soften they will absorb the delicious sauce and it will enhance every bite.
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Gallery Sauerbraten Recipe Summary Servings: 12
Ingredients Ingredient Checklist 1 four- to five-pound top or bottom round of beef Salt and freshly ground black pepper 4 tablespoons canola oil 4 cloves garlic, coarsely chopped 2 large onions, thinly sliced 2 bay leaves 4 tablespoons tomato paste 1/4 cup ketchup 1 cup red-wine vinegar 2 cups red wine, such as burgundy 1/4 cup sour cream
Cook’s Notes You can refrigerate the sauerbraten, covered, for up to two days. (In fact, the flavors develop nicely when the dish is made ahead of time.)
Gallery Sauerbraten
Recipe Summary Servings: 12
Gallery
Sauerbraten
Sauerbraten
Sauerbraten
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 1 four- to five-pound top or bottom round of beef Salt and freshly ground black pepper 4 tablespoons canola oil 4 cloves garlic, coarsely chopped 2 large onions, thinly sliced 2 bay leaves 4 tablespoons tomato paste 1/4 cup ketchup 1 cup red-wine vinegar 2 cups red wine, such as burgundy 1/4 cup sour cream
Directions
Season beef well with salt and pepper. Tie meat tightly every 2 inches with kitchen twine, and once from end to end, to help keep meat intact. Heat 2 tablespoons of oil in a large, heavy casserole over medium heat. Brown meat evenly on all sides, including the ends. Transfer to a plate, and set aside.
Reduce heat to medium low, add remaining 2 tablespoons oil, garlic, and onions. Cook, stirring often, until softened, 5 to 7 minutes. Add bay leaves, tomato paste, ketchup, red-wine vinegar, and red wine. Bring to a boil over medium-high heat. Return beef to pot, and add 2 cups water. (The liquid should come halfway up the side of the beef.) Cover with a tight-fitting lid. Reduce heat to simmer. Cook for 1 hour, turn beef, and continue to cook until fork-tender, another 1 1/2 hours.
Remove pot from heat. Let cool slightly, and transfer beef to a cutting board with a well. Remove twine, and let beef rest for 15 minutes. Skim the fat from the surface of the sauce in the casserole. Taste the sauce, and adjust seasoning with salt and pepper. Stir in sour cream. Slice meat across the grain into 1/4-inch slices. Place meat back into sauce. Transfer to a large serving platter; ladle over sauce. Serve immediately.
Cook’s Notes You can refrigerate the sauerbraten, covered, for up to two days. (In fact, the flavors develop nicely when the dish is made ahead of time.)
Cook’s Notes
You can refrigerate the sauerbraten, covered, for up to two days. (In fact, the flavors develop nicely when the dish is made ahead of time.)
Reviews (1)
Add Rating & Review 72 Ratings 5 star values: 19 4 star values: 11 3 star values: 26 2 star values: 14 1 star values: 2
Martha Stewart Member Rating: 5 stars 10/24/2018 Perfect version of Sauerbraten. Made it when it first aired way before 2004 date listed above as a special dish for a dear friend who loved both roasts and all things sour. Instant hit and constantly remade as a favorite dish. I tried many other versions to compare, many recipes made with fruit such as cherries or raisins, but this always ended up being the best. Anyone who low rated this must have done something wrong because meat is always tender from all those acids and sauce is delicious on noodles or potatoes. One tip: Try adding quartered, or even sliced, red potatoes towards end of cooking time. As they cook and soften they will absorb the delicious sauce and it will enhance every bite.
Reviews (1)
Add Rating & Review 72 Ratings 5 star values: 19 4 star values: 11 3 star values: 26 2 star values: 14 1 star values: 2
Add Rating & Review
72 Ratings 5 star values: 19 4 star values: 11 3 star values: 26 2 star values: 14 1 star values: 2
72 Ratings 5 star values: 19 4 star values: 11 3 star values: 26 2 star values: 14 1 star values: 2
72 Ratings 5 star values: 19 4 star values: 11 3 star values: 26 2 star values: 14 1 star values: 2
5 star values: 19 4 star values: 11 3 star values: 26 2 star values: 14 1 star values: 2
Martha Stewart Member Rating: 5 stars 10/24/2018 Perfect version of Sauerbraten. Made it when it first aired way before 2004 date listed above as a special dish for a dear friend who loved both roasts and all things sour. Instant hit and constantly remade as a favorite dish. I tried many other versions to compare, many recipes made with fruit such as cherries or raisins, but this always ended up being the best. Anyone who low rated this must have done something wrong because meat is always tender from all those acids and sauce is delicious on noodles or potatoes. One tip: Try adding quartered, or even sliced, red potatoes towards end of cooking time. As they cook and soften they will absorb the delicious sauce and it will enhance every bite.Martha Stewart Member
Rating: 5 stars 10/24/2018
Perfect version of Sauerbraten. Made it when it first aired way before 2004 date listed above as a special dish for a dear friend who loved both roasts and all things sour. Instant hit and constantly remade as a favorite dish. I tried many other versions to compare, many recipes made with fruit such as cherries or raisins, but this always ended up being the best. Anyone who low rated this must have done something wrong because meat is always tender from all those acids and sauce is delicious on noodles or potatoes. One tip: Try adding quartered, or even sliced, red potatoes towards end of cooking time. As they cook and soften they will absorb the delicious sauce and it will enhance every bite.
Rating: 5 stars
All Reviews for Sauerbraten
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauerbraten
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
