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Crockpot Sauerbraten

User Rating 4 Star Rating (13 Reviews)

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Sauerbraten
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Traditional sauerbraten has the most wonderful sweet and sour flavor; and the meat is very tender from long, slow cooking. This easy and simple Crockpot Sauerbraten recipe cooks in your slow cooker and takes about 20 minutes to put together.

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: Serves 6-8

Ingredients:

  • 2 lbs. top round beef steak, cut into 2" cubes
  • 2 onions, chopped
  • 1-1/2 cups beef broth
  • 1 cup apple cider vinegar
  • 2 bay leaves
  • 16-oz. pkg. baby carrots
  • 2 russet potatoes, peeled and cubed
  • 3/4 cup crushed gingersnaps (about 15 cookies)
  • 2 Tbsp. brown sugar
  • 1 cup sour cream
  • 2-3 Tbsp. flour

Preparation:

In 4 to 5-quart slow cooker, combine beef, onions, broth, vinegar, bay leaves, carrots, and potatoes. Mix well, then cover crockpot and cook on low for 8-9 hours. Then remove cover and turn heat to high. Remove bay leaves.

Add gingersnaps and brown sugar to the mixture. Stir well and taste for seasoning (you may want to add more gingersnaps or brown sugar for the perfect sweet/sour balance). Then stir together sour cream and flour and add that to the crockpot, stirring well to combine. Cover and cook for 30 minutes until thickened and heated. Serve with hot cooked egg noodles or spatzele.

If you have a new hot cooking crockpot cook on low for 6-7 hours until the meat is tender.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Sauerbraten, Guest Suzanne

My husband is a german food freak, so I was excited to find a crockpot version of a long process recipe. I have to agree with other reviews, that you really should marinate the meat for a couple of days, the flavor is much more intense. To eliminate the meat falling apart problem, I leave the roast whole, it works much better. I have never seen an authentic German Saurbraten recipe that called for a potato, I too leave that out along with the sour cream and flour. Definately remove the meat before adding the gingersnaps, and to avoid getting lumps with very hot cooking crocks, remove the sauce altogether, pour into a saucepan and then add the gingersnaps. You will avoid the lumps. I make it official by serving with thin egg noodles and pickled red cabbage. YUM!!!!!

44 out of 45 people found this helpful.

See all 13 reviews

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