Old Country Sauerbraten Recipes

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SAUERBRATEN



Sauerbraten image

Provided by Angela Schofield

Time 2h20m

Number Of Ingredients 20

4 - 5 pounds beef roast
1/3 small head celery root
2 small parsnips
4 medium sized carrots
2 large onions
1 tbsp. garlic paste
4 cloves
5 bay leaves
7 whole all-spice
10 whole juniper berries
1 tsp. salt
1 tsp. coarse black pepper
1 tsp. sugar
4 cups red wine
2 cups red wine vinegar
2 tbsp. Butterschmalz or lard
2 large onions
2 tbsp. flour
6 tbsp. honey
1 cup beef broth

Steps:

  • Marinate the meat for about 5 to 10 days before you want to serve this dish.
  • Rinse the meat and pat dry with a paper towel.
  • Add the red wine vinegar and the red wine to a large bowl.
  • Add all spices and the garlic paste and mix well.
  • Coarsely chop the root vegetables and add them to the bowl as well.
  • Slice the onion and add half of the slices to the bowl.
  • Place the meat into the bowl and cover it with the other half of the onion slices.
  • The meat should be fully submerged in the liquid. If it is not, use a smaller bowl or add up to 2 cups of beef broth.
  • Cover the bowl airtight and let the meat marinate in the refrigerator for at least 5, and up to 10 days.
  • Remove the meat from the marinade and pat dry.
  • Melt lard in a large pot.
  • Strain the vegetables from the liquid and set both aside.
  • Sear the meat on all sides.
  • Add the vegetable and about 2/3 of the liquid to the pot.
  • Stir the honey into the liquid and bring to a simmer.
  • Simmer for about 2 hours covered on medium high heat, turn the meat every half hour.
  • Remove the meat from the pan and strain the vegetables from the liquid. Discard the vegetables and set the liquid aside.
  • Melt butter in a pan, add the flour and brown.
  • De-glaze with the liquid, salt and pepper to taste.
  • Bring to a boil and simmer for about 10 min.
  • Add the meat back to the pot to keep warm until you serve it.
  • Serve with a vegetable dish and bread dumplings or Spätzle.

Nutrition Facts : ServingSize 1 grams

OLD-COUNTRY SAUERBRATEN



Old-Country Sauerbraten image

This recipe has been a well-guarded secret in my family for generations but I have decided to share it because it is so yummy. It is sure to be a hit in your family as well.-Inge Perreault, Oxford, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 16

2 bay leaves
4 whole cloves
4 cups water
4 cups white vinegar
4 medium onions, sliced
4 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper
1 beef sirloin tip roast (3 to 4 pounds)
3 tablespoons butter
1/4 cup sugar
2 tablespoons molasses
1 to 2 tablespoons cornstarch
2 tablespoons cold water
5 to 6 gingersnap cookies, crushed
Hot cooked spaetzle

Steps:

  • Place bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the water, vinegar, onions, garlic, salt and pepper. Add spice bag. Bring to a boil. Remove from the heat; cool completely. , Place the roast in a 2-gallon resealable plastic bag. Add half of the marinade. Seal bag and turn to coat; refrigerate for 3 days, turning once each day. Cover and refrigerate remaining marinade., Remove meat from marinade; discard marinade, onions and spice bag. In a Dutch oven, brown roast in butter on all sides. Sprinkle with sugar. Add reserved marinade. Bring to a boil. Stir in molasses. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. , Remove roast to a cutting board. Cut into thin slices; set aside. Skim fat from cooking juices. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into juices. Add gingersnaps. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to gravy; heat through. Serve with spaetzle.

Nutrition Facts : Calories 290 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 656mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein.

TRADITIONAL GERMAN SAUERBRATEN



Traditional German Sauerbraten image

This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower).

Provided by Jerry

Categories     World Cuisine Recipes     European     German

Time P3DT2h25m

Yield 8

Number Of Ingredients 14

3 ½ pounds beef round steak
1 tablespoon salt
ground black pepper to taste
16 fluid ounces vinegar
1 ½ cups sliced carrots
1 cup sliced onion
12 peppercorns
5 whole cloves
3 bay leaves
1 sprig fresh parsley, chopped
2 tablespoons all-purpose flour
¼ cup butter
8 gingersnap cookies, crushed, or more to taste
1 tablespoon white sugar

Steps:

  • Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
  • Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
  • Refrigerate beef, turning daily, for 3 to 7 days.
  • Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
  • Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
  • Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 13.6 g, Cholesterol 121.1 mg, Fat 20.5 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9 g, Sodium 1011.3 mg, Sugar 5.9 g

OLD-WORLD SAUERBRATEN



Old-World Sauerbraten image

Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 12

2 tablespoons vegetable oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
2 onions, sliced
1 cup white vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 teaspoons salt
1/2 teaspoon pepper
4 to 5 tablespoons ketchup
12 gingersnap cookies, crumbled

Steps:

  • In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.

Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

SAUERBRATEN



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

Steps:

  • 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.

TRADITIONAL SAUERBRATEN



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

Steps:

  • 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, KARL RATZSCH'S OLD WORLD RESTAURANT STYLE



Sauerbraten, Karl Ratzsch's Old World Restaurant Style image

This is marvelous! It is from a restaurant in Milwaukee and I clipped it from a 1978 issue of Family Circle and have been making it ever since. My family likes the flavor of a full five days of marinating, but it is milder and still delicious after only three or four days. Great with potato pancakes or spaetzle!

Provided by Acerast

Categories     Meat

Time P3DT3h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (4 lb) boneless beef rump roast
4 cups water
2 cups red wine vinegar
2 tablespoons sugar
1/2 cup onion, finely chopped
3/4 cup celery, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon pickling spices
2 tablespoons vegetable shortening
24 crushed gingersnaps (1 1/2 cups crumbs)

Steps:

  • Trim meat of all but a thin layer of fat; place in a glass bowl.
  • Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix.
  • Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day.
  • (The flavor is more intense with each day that passes).
  • Remove meat from marinade; reserve marinade; pat meat dry with paper toweling.
  • Heat shortening in dutch oven.
  • Brown meat on all sides.
  • Remove fat from pan.
  • Pour marinade over meat.
  • Roast uncovered at 350 degrees for 30 minutes.
  • Cover; continue roasting 2 1/2- 3 hours, or until meat is tender.
  • Remove meat to platter.
  • Strain marinade; remove fat and return marinade to pan.
  • Stir in gingersnap crumbs.
  • Heat until thickened; strain again.
  • Slice meat and serve with gravy.

OLD WORLD SAUERBRATEN



Old World Sauerbraten image

Make and share this Old World Sauerbraten recipe from Food.com.

Provided by GingerlyJ

Categories     Roast Beef

Time P3DT3h

Yield 1 roast, 6-10 serving(s)

Number Of Ingredients 15

3 1/4 lbs round steaks (2-3 in. thick)
1 teaspoon salt
1/2 teaspoon pepper
4 whole cloves
8 peppercorns
2 bay leaves
2 medium onions (sliced)
1 medium carrot (sliced)
1/2 cup chopped celery
1 cup red wine vinegar
4 cups cold water
3 teaspoons vegetable oil
1/4 cup plain flour
1 teaspoon granulated sugar
10 gingersnaps

Steps:

  • 3 to 4 days before serving:.
  • Place steak in shallow enamel or glass dish. Combine salt, pepper, cloves, peppercorns, bay leaves, sliced onions, sliced carrots, chopped celery, vinegar and water. Pour over meat, cover and refrigerate.
  • About 3 1/2 hours before serving:.
  • 1. Remove steak from marinade, dry with paper towels, saving marinade.
  • 2. Heat oil and brown meat on both sides.
  • 3. To drippings add flour and sugar, brown lightly, scraping bottom of pan well; stir in marinade, bring to a boil, stirring continuously. Add steak and simmer, covered, for 3 hours or until fork tender.
  • 4. Remove steak to cutting board then carefully remove surface fat from gravy. Stir in crushed gingersnaps to make gravy cook and stir until smooth.
  • 5. Meanwhile cut meat into 1/2 inch thick slices and arrange onto serving dish.

Nutrition Facts : Calories 435.7, Fat 13.1, SaturatedFat 3.9, Cholesterol 140.1, Sodium 609.8, Carbohydrate 18.7, Fiber 1.4, Sugar 5.2, Protein 57.7

SAUERBRATEN



Sauerbraten image

Provided by Stephen Kinzer

Categories     dinner, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 14

2 quarts apple cider vinegar
1/2 cup pickling spice
3 bay leaves
1 onion, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 4- to 5-pound eye round of beef
2 cups homemade beef stock or canned beef broth
2 cups dry red wine
1 tablespoon Worcestershire sauce
1 tablespoon flour
1 tablespoon butter
Kitchen Bouquet (optional)
About 1 1/2 cups sugar

Steps:

  • In a deep bowl, combine apple cider vinegar, pickling spice, bay leaves, onions, carrots and celery. Mix well. Submerge beef in liquid, cover, and refrigerate 3 days.
  • Transfer beef and marinade to large pot; place over medium-low heat. Cover, and simmer until meat is tender, 1 to 1 1/2 hours.
  • Remove meat, and set aside. Strain sauce, and return to a clean pan. Add beef stock, red wine and Worcestershire sauce. Place over medium heat, and bring to a lively simmer. Mix together the flour and butter until well blended, then add to sauce, stirring until sauce is thickened. Add a small amount of Kitchen Bouquet to color sauce as desired. Add sugar in small amounts until sauce is sweetened to taste. Reduce heat to low, and simmer uncovered for 45 minutes.
  • Return beef to sauce, and continue simmering until beef is just reheated. Cut meat into thin slices, and ladle sauce on top.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 169 milligrams, Sugar 33 grams, TransFat 0 grams

RHINELAND SAUERBRATEN



Rhineland Sauerbraten image

"Braising is a cooking method that is little understood and much neglected," Mimi Sheraton wrote in The Times in 1983. "The long, slow, moist process fills the house with warm scents of simmering meats, vegetables and herbs and yields in robust main courses that include rich sauces and gravies to be aborbed by potatoes, rice or noodles. And because the moisture tenderizes the meat, even the least expensive cuts gradually take on savory overtones." She accompanied her article with this luscious sauerbraten, which benefits greatly from larding the meat with bacon or salt pork, and is even better the day after it is prepared.

Provided by Mimi Sheraton

Categories     dinner, project, sauces and gravies, times classics, main course

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 21

5 pound rump of beef (top or bottom round can be used but they are not quite as good)
1/2 pound salt pork for larding
2 teaspoons salt
3 cups wine vinegar (approximately)
3 cups water (approximately)
1 large onion, sliced
2 bay leaves
8 cloves
8 peppercorns
1 tablespoon pickling spices
1 large carrot, scraped and sliced
4 slices bacon
2 tablespoons butter
2 large onions, sliced
1 bay leaf
6 cloves
3 tablespoons flour
2 tablespoons sugar
lemon juice to taste
1/2 cup white raisins, soaked in warm water
Tomato puree or sour cream (optional)

Steps:

  • Rump or round of beef should be well larded with thin matchstick strips of bacon or salt pork. Tie meat firmly with string in several places so it will be easy to turn without piercing and will hold shape. Rub well with salt on all sides and place in deep, closefitting glass or earthenware bowl.
  • Combine vinegar and water and add onion, bay leaves, cloves, peppercorns, pickling spices and carrot. Bring to boil and simmer 5 minutes. Cool marinade thoroughly and pour over beef. Meat should be completely covered by marinade; if it is not, add equal amounts of water and vinegar until it is. Cover and place in refrigerator for 3 to 5 days; the longer it stands the more piquant the roast will be, so adjust time to suit taste. Turn meat in marinade 2 or 3 times a day, using string as handle.
  • Remove meat from marinade. Strain marinade and reserve. Dry meat thoroughly with paper towels. Meat will not brown properly if it is wet, so dry as much as possible.
  • Dice bacon and fry slowly in butter in 5-quart Dutch oven or casserole. When fat is hot, add meat and brown slowly. Using string as handle, turn so meat is well seared and golden brown (but not black) on all sides. This should take about 15 minutes.
  • Remove browned meat and add sliced onions to hot fat. Fry, stirring from time to time, until onions are deep golden brown but not black.
  • Return meat to pot, placing on top of onions. Add marinade until it reaches about halfway up sides of meat. Add fresh bay leaf and cloves (not those used in marinade). Bring marinade to boil, cover pot tightly with heavy, close-fitting lid, reduce heat and simmer very slowly but steadily 3 1/2 to 4 hours, turning meat 2 or 3 times during cooking. Add more marinade to pot if needed. If you cannot lower heat enough to keep sauce at slow simmer, place an asbestos mat or flame trivet under pot. Meat is done when it can be pierced easily with long-pronged fork or skewer.
  • Remove meat to heated platter and strain gravy. Skim off excess fat and return gravy to pot. Melt butter in saucepan and when hot, stir in flour and sugar. Cook over very low heat, stirring constantly until sugar mixture turns a deep caramel color. Be very careful doing this, as sugar burns all at once (if it become black, this part of the operation would have to be started again). Add sugar-flour to hot gravy and stir through briskly with wire whisk.
  • Season with lemon juice to taste; gravy should have a mild sweet-sour flavor. Add raisins, which have been soaked and drained. Return meat to pot, cover and simmer 10 minutes. If sauce becomes too thick, add a little more marinade. Tablespoonful of tomato puree can be stirred in and heated 4 or 5 minutes before serving time, to enrich the color of the gravy. Check gravy for seasoning. Slice meat and arrange on heated platter and mask with a little gravy, serving rest in heated sauceboat. Serve with dumplings, noodles, boiled potatoes or potato pancakes.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 36 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 14 grams, Sodium 1096 milligrams, Sugar 9 grams, TransFat 1 gram

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From hillbillyhousewife.com


SAUERBRATEN | CANADIAN LIVING
2009-01-25 This is a longtime standby recipe that my mother used to make before I was even born. You can use a less tender cut of meat (in fact I often use moose meat, though good old beef is excellent) and place it in a marinade for two days. In these economic times less expensive meat sure helps the budget. It is slow cooked, then sliced, and its swee-and-sour sauce is …
From canadianliving.com


OLD WORLD SAUERBRATEN - CKBK
Place meat in deep ceramic or glass bowl. Combine water, vinegar, lemon, cloves, onion, bay leaves, peppercorns, salt, and sugar. Pour over meat.
From app.ckbk.com


OLD WORLD SAUERBRATEN - RECIPE | COOKS.COM
2013-12-07 Combine vinegar, water, brown sugar, salt, pepper and cloves in another bowl; mix well. Pour mixture over beef. Turn beef to coat all sides. Add onions, carrots, celery, and bay leaf. Cover and marinate in refrigerator for 2 days, turning roast several times. Remove casserole from refrigerator and place in microwave oven.
From cooks.com


TRADITIONAL GERMAN SAUERBRATEN RECIPE - DINNER, THEN DESSERT
2020-11-11 Sear beef on both sides in oil over medium high heat. Add beef and marinade to a slow cooker. Cover crock pot with lid and cook on low for 7-8 hours, or on high for 4-5 hours. Remove beef and add gingersnaps to sauce. Simmer on high uncovered for 20 minutes, until thickened. Slice sauerbraten and return to crockpot.
From dinnerthendessert.com


OLD WORLD GERMAN SAUERBRATEN - FUSION CULINAIRE
2011-12-27 Place marinade in with meat. Cover, bring to a boil and simmer for 2 ½ hours or until tender. When meat is done, transfer to a dry pan and cover with a damp cloth and keep warm. Remove bay leaves. Puree liquid and vegetables in a blender or processor. Place in a heavy pot; whip crushed ginger snap cookies into liquid, stirring until smooth.
From fusion-culinaire.com


SAUERBRATEN RECIPE (TRADITIONAL VERSION) | KITCHN
2022-01-12 Remove the saucepan from the heat and let cool to room temperature. Place 3 pounds beef top round in a large container or bowl and pour the marinade over the meat. Cover and refrigerate for 2 days, turning the meat once to allow all sides to soak in the marinade. Remove the meat from the marinade and pat dry with paper towels.
From thekitchn.com


OLD-COUNTRY SAUERBRATEN | RECIPE | RECIPES, SAUERBRATEN RECIPE, …
Dec 6, 2012 - This recipe has been a well-guarded secret in my family for generations but I have decided to share it because it is so yummy. It is sure to be a hit in your family as well.—Inge Perreault, Oxford, New Jersey. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


SAUERBRATEN DINNER MENU AND RECIPES – IN HONOR OF MAMA …
2019-10-27 Sautee Garlic, Leek, Carrot, Onion, Celery and Raisins in 1 Tbls olive oil until soft. Add Cloves, both Pepper, Bay Leaf, Salt, Sugar, Red Wine, Vinegar, and beef broth bring to a boil. Reduce heat to low and cover. Simmer 10 Minutes. Let cool completely.
From mymamaullrich.com


TRADITIONAL GERMAN SAUERBRATEN RECIPE | AMAWATERWAYS™

From amawaterways.ca


OLD-COUNTRY SAUERBRATEN | RECIPE | BEEF SIRLOIN TIP ROAST, SIRLOIN …
Sep 13, 2019 - This recipe has been a well-guarded secret in my family for generations but I have decided to share it because it is so yummy. It is sure to be a hit in your family as well.—Inge Perreault, Oxford, New Jersey. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


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