Round Steak Sauerbraten
Transform your dinner table into a taste of Germany with this hearty and flavorful Round Steak Sauerbraten recipe. This traditional dish features tender, marinated round steak slow-cooked to perfection in a tangy vinegar-based marinade enriched with aromatic spices like cloves, bay leaves, and peppercorns. A unique twist of crushed gingersnap cookies adds a subtle sweetness and depth to the rich, velvety gravy, making it an irresistible centerpiece for your meal. Perfect for family gatherings or Sunday dinners, this recipe pairs beautifully with spaetzle, red cabbage, or creamy mashed potatoes. With its make-ahead marinade and melt-in-your-mouth texture, this Sauerbraten is a comforting and authentic way to bring bold, old-world flavors to your kitchen.
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Recipe Information
Ingredients
- 2 pounds round steak
- 1.5 cups white vinegar
- 1 cup water
- 1 large onion, thinly sliced
- 2 bay leaves
- 6 whole cloves
- 1 teaspoon black peppercorns
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 5 gingersnap cookies, finely crushed
Instructions
In a large mixing bowl, combine the vinegar, water, sliced onion, bay leaves, cloves, peppercorns, sugar, and salt. Stir to mix well and ensure the sugar and salt dissolve.
Place the round steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is completely submerged. Cover and refrigerate for at least 24 hours, preferably 48 hours, turning occasionally to marinate evenly.
Remove the steak from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the steak on both sides until browned, about 3-4 minutes per side. Remove the steak and set it aside.
Strain the reserved marinade to remove the solids, and pour the liquid into the pot. Bring it to a simmer, scraping up any browned bits from the bottom of the pot.
Return the steak to the pot. Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork. Turn the steak occasionally to ensure even cooking.
Remove the steak from the pot and set it aside on a platter, keeping it warm.
In a small bowl, whisk the flour with a few tablespoons of water to form a smooth slurry. Gradually stir this into the simmering cooking liquid to thicken the sauce.
Add the crushed gingersnap cookies to the sauce and stir until dissolved. Cook for an additional 5 minutes, adjusting the seasoning with salt and pepper to taste.
Slice the steak thinly against the grain and serve with generous ladles of the tangy gravy. Pair with traditional accompaniments such as red cabbage, spaetzle, or mashed potatoes for an authentic meal.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 7875 mg | 342% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 82.5 g | ||
| Protein | 279.6 g | 559% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 4643 mg | 99% | |
*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.
