traditional german sauerbraten

Ingredients

• Servings: 8
• 3 1/2 pounds beef round steak
• 1 tablespoon salt
• ground black pepper to taste
• 16 fluid ounces vinegar
• 1 1/2 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
• 1/4 cup butter
• 8 gingersnap cookies, crushed, or more to taste
• 1 tablespoon white sugar

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 25 mins


• 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.