Rating: 4.33 stars
331 Ratings
  • 5 star values: 185
  • 4 star values: 95
  • 3 star values: 33
  • 2 star values: 12
  • 1 star values: 6

This isn't traditional Sauerbraten, but a great, easy substitute using round steak. My mom made this dish when I was a kid. I started making it when my kids were young, and we all love it!! Try serving over buttered noodles. If your crew is really hungry, then double the recipe. The single recipe is never enough for my family of four.

Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.

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  • Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.

  • Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

Nutrition Facts

441 calories; protein 33.3g; carbohydrates 8.2g; fat 29.6g; cholesterol 114.1mg; sodium 654.8mg. Full Nutrition
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Reviews (335)

Most helpful positive review

Rating: 4 stars
01/08/2004
Delicious and easy to prepare. My wife and dinner guests raved about how good this dish was, and my wife made em promise to prepare it more often. I felt the original recipe was a bit on the bland side, so I suggest using 3 tablespoons of brown sugar, 4 to 6 tablespoons of red wine vinegar (depending on taste), 2 tablepsoons of Worcesteshire, and 2 bay leaves. The results are wonderful. Make sure to serve the meat au jaus, as the broth is where most of the flavor resides. Read More
(122)

Most helpful critical review

Rating: 3 stars
02/08/2012
I did add more ginger as suggested plus about 1/2 diced onion. I really wish I would have taken the advice to double the sauce because there really wasn't enough there for the noodles. The sauce does need to be thickened at the end as well Read More
(7)
331 Ratings
  • 5 star values: 185
  • 4 star values: 95
  • 3 star values: 33
  • 2 star values: 12
  • 1 star values: 6
Rating: 4 stars
01/08/2004
Delicious and easy to prepare. My wife and dinner guests raved about how good this dish was, and my wife made em promise to prepare it more often. I felt the original recipe was a bit on the bland side, so I suggest using 3 tablespoons of brown sugar, 4 to 6 tablespoons of red wine vinegar (depending on taste), 2 tablepsoons of Worcesteshire, and 2 bay leaves. The results are wonderful. Make sure to serve the meat au jaus, as the broth is where most of the flavor resides. Read More
(122)
Rating: 4 stars
12/03/2003
I put the round steak in my crock pot, mixed all the ingredients and poured it over the meat. It turned out very tender. Read More
(86)
Rating: 5 stars
05/11/2006
Awesome recipe! Everyone in my family loved it. It is as close as you can get to Sauerbraten without using some kind of premade seasing package and having to soak the meat for 2-3 days. This saves a lot of time. One note however, I used my crockpot. The meat ended up being super tender! Read More
(79)
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Rating: 5 stars
04/18/2005
Have used this recipe for years successfully. A few hints: use 2 T. dry minced onion instead of onion powder; increase ginger to 1 tsp. (or use fresh grated ginger for more bite); add button mushrooms. My family loves this served over buttered broad noodles. Read More
(49)
Rating: 4 stars
01/08/2004
This has been a family favorite for several years. I saute fresh onions for more flavor. I also use balsamic or cider vinegar for extra tartness. This recipe can be used with chicken tenders and boneless pork chops as well. Serve this dish with scalloped potatoes and red cabbage for a fun German theme meal. Nice to see this recipe is still around! Read More
(43)
Rating: 5 stars
07/26/2010
This is cooking as I type and I snuck a taste. Braised this in 1/2 red wine 1/2 water when I put in the gravy packet. Skipped the bay leaf, eyeballed the rest of the ingredients...it was GOOD!!!! Definitely add the wine, I think that was what was lacking in some reviewers complaints, plus I really loaded up on the cracked pepper - not too much salt though. The house smells heavenly. Serving with fresh green beans and egg noodles - hope they like it!!!! EDIT...ok this is done and it is ever so tender --- remember to cut it AGAINST the grain, that is key to tender steak...and the 1/2 wine 1/2 water was spot on for taste!!!! YUMMY!!! Read More
(31)
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Rating: 4 stars
01/08/2004
This was very good! I did a few things differently though. I added one medium size onion to the beef when browning it as I didn't have onion powder. I added a bit extra W. sauce. I used 1/4 c. red wine and a 1 tsp. of white vinegar instead of red wine vinegar. The brown sugar and the red wine gave it a really nice flavor. I also added 1 cup of mushrooms near the end of cooking. Thanks for the great recipe! Read More
(23)
Rating: 4 stars
11/30/2006
I followed the suggestion of a few other people & put the whole thing in the crock pot. YUM! The meat came out so tender & it had just the right amount of tang to it. I will definitely be keeping this recipe in my recipe box thanks! Read More
(22)
Rating: 4 stars
02/03/2011
Easy dinner and so glad to have had all the ingredients on hand! Will add some Sherry next time for a unique flavor addition. Used shallots, a little garlic and fresh ginger to make it "mine" and the whole fam loved! Will definitely double it next time! Read More
(19)
Rating: 3 stars
02/08/2012
I did add more ginger as suggested plus about 1/2 diced onion. I really wish I would have taken the advice to double the sauce because there really wasn't enough there for the noodles. The sauce does need to be thickened at the end as well Read More
(7)