Baltimore Style Sour Beef and Dumplings Sauerbraten
Immerse yourself in the rich, tangy flavors of Baltimore Style Sour Beef and Dumplings Sauerbraten, a beloved Maryland classic that brings German-inspired comfort food to your table. This recipe transforms a tender beef roast through a marinade of white vinegar, aromatic spices, and ginger, creating a robustly flavored dish with a signature sour-sweet gravy thickened by crushed gingersnap cookies. Paired with soft, pillowy potato dumplings, this dish is a perfect balance of hearty and savory, ideal for family dinners or special occasions. With its slow-cooked tenderness and bold seasoning, this sauerbraten is a true testament to the art of patience in the kitchen. Serve with a generous drizzle of butter for an indulgent finishing touch that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 3 pounds Beef roast (chuck or bottom round)
- 2 cups White vinegar
- 2 cups Water
- 1 piece Onion, large (sliced)
- 1 teaspoon Salt
- 1 teaspoon Whole black peppercorns
- 3 pieces Bay leaves
- 0.5 teaspoon Ground ginger
- 0.5 cup Granulated sugar
- 10 pieces Gingersnap cookies (crushed)
- 6 pieces Potatoes (medium, peeled)
- 1.5 cups All-purpose flour
- 2 pieces Eggs
- 1 teaspoon Salt (for dumplings)
- 2 tablespoons Butter (for serving, optional)
Instructions
Place the beef roast in a large non-reactive bowl or container. In a separate bowl, combine the white vinegar, water, sliced onion, salt, whole black peppercorns, bay leaves, and ground ginger. Pour this marinade over the beef, ensuring that it is fully submerged. Cover and refrigerate for 24 to 48 hours to tenderize and to absorb the sour flavors.
After marinating, remove the beef from the liquid and pat it dry. Reserve the marinade by straining out the solids and discarding them.
Preheat a large Dutch oven or heavy-bottomed pot over medium heat and sear the beef on all sides until browned (about 4-5 minutes per side).
Pour the reserved marinade into the pot with the beef, ensuring the liquid covers at least halfway up the side of the beef. If needed, add a bit of water. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is tender and can be easily shredded or sliced.
During the last 30 minutes of cooking, add the granulated sugar to the pot and stir to combine. Crush the gingersnap cookies into fine crumbs and add them to the liquid, stirring well to thicken the gravy. Adjust seasoning to taste, adding more salt or sugar as desired.
To make the potato dumplings, boil the peeled potatoes in a pot of salted water until fork-tender. Drain and let them cool slightly, then mash until smooth.
In a mixing bowl, combine the mashed potatoes, all-purpose flour, eggs, and salt for the dumplings. Mix well until a dough forms. If the dough is too sticky, add a bit more flour.
Bring a large pot of salted water to a gentle boil. Form the potato mixture into golf ball-sized dumplings and drop them carefully into the boiling water. Cook the dumplings until they float to the surface (about 5-7 minutes), then remove with a slotted spoon.
Serve the sour beef sliced or shredded, topped with the thick gravy, alongside the dumplings. Optionally, drizzle a little melted butter over the dumplings for extra flavor. Enjoy!
Nutrition Facts
Calories |
6889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.3 g | 364% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1556 mg | 518% | |
| Sodium | 6716 mg | 292% | |
| Total Carbohydrate | 635.6 g | 231% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 218.0 g | ||
| Protein | 414.3 g | 829% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 588 mg | 45% | |
| Iron | 54.7 mg | 304% | |
| Potassium | 9514 mg | 202% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
