Sauerbraten with Potato Dumplings and Applesauce
Dive into the heart of traditional German cuisine with this luscious Sauerbraten served alongside pillowy potato dumplings and homemade applesauce. This show-stopping dish begins with a succulent beef roast marinated in a tangy blend of red wine, vinegar, and warming spices for 2-3 days, infusing it with incredible flavor. Slow-braised to perfection, the roast is paired with thick, ginger-snap infused gravy for a truly authentic touch. The accompanying potato dumplings are light yet satisfying, while the tart, cinnamon-kissed applesauce provides a refreshing balance to this hearty meal. Perfect for holiday gatherings or a Sunday family dinner, this comforting recipe highlights the harmonious blend of sweet, savory, and sour flavors that make German cuisine so beloved.
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Recipe Information
Ingredients
- 3 pounds Beef roast (bottom round or rump roast)
- 2 cups Red wine
- 1 cup White vinegar
- 1 cup Beef broth
- 1 Onion, sliced
- 1 Carrot, sliced
- 1 Celery stalk, sliced
- 2 Bay leaves
- 10 pieces Whole black peppercorns
- 1 teaspoon Ground ginger
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 1 tablespoon Brown sugar
- 6 pieces Gingersnap cookies, crushed
- 2 pounds Potatoes (Russet or starchy variety)
- 1 cup Potato starch
- 2 Eggs
- 1.5 teaspoons Salt
- 2 tablespoons Butter (for dumplings)
- 4 Apples (Granny Smith or another tart variety)
- 1 tablespoon Lemon juice
- 2 tablespoons Sugar
- 0.5 teaspoon Cinnamon
- 0.5 cup Water
Instructions
In a large bowl, combine red wine, vinegar, beef broth, onion, carrot, celery, bay leaves, peppercorns, and ground ginger to create a marinade.
Place beef roast in a large resealable plastic bag and pour the marinade over the meat. Seal tightly and refrigerate for 2-3 days, turning the meat daily to ensure even marination.
After marination, remove the roast and pat it dry. Strain the marinade, reserving the liquid and vegetables separately.
Preheat oven to 325°F (165°C).
In a Dutch oven, heat butter over medium heat. Sear the roast on all sides until browned. Remove the roast and set aside.
Cook the strained vegetables in the Dutch oven until softened, about 5 minutes. Sprinkle flour over the vegetables and stir. Gradually add the reserved marinade while deglazing the pot, whisking to avoid lumps.
Return the roast to the Dutch oven, cover, and place in the oven. Braise the roast for approximately 3-3.5 hours, basting occasionally.
Remove the roast once tender. Strain the braising liquid into a saucepan and discard solids. Over medium heat, whisk in brown sugar and crushed gingersnap cookies. Simmer until the sauce thickens, about 10 minutes.
For the potato dumplings, boil potatoes in salted water until fork-tender. Peel and mash thoroughly.
In a mixing bowl, combine mashed potatoes, potato starch, eggs, and salt to form a smooth dough.
Shape the dough into golf ball-sized dumplings. Bring a large pot of salted water to boil, then reduce to a simmer. Add dumplings and cook until they float to the surface, about 5 minutes. Remove with a slotted spoon and toss in melted butter.
For the applesauce, peel, core, and chop the apples. In a saucepan, combine apples, water, lemon juice, sugar, and cinnamon. Simmer over low heat until apples are soft, about 20 minutes.
Mash or blend the apples to your desired consistency for the applesauce.
Slice the Sauerbraten and serve alongside potato dumplings and applesauce. Drizzle the roast with the prepared sauce and enjoy!
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 22.8 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1987 mg | 42% | |
*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.
