#Recipe for sauerbraten plus

Did I mention how much I love the gravy? The beef is awesome too. I’ll either dip bread into it or use the bread to sop up every last drop from my plate. We smother it over the beef and either spaetzle or potato dumplings. Then when it is time to strain the marinade I can pour it out of the bag into the strainer over the same bowl. It’s easy to flip it over in the bowl too. That way I can squeeze out all the air and the marinade covers more of the beef. I use a 2-gallon zip top bag inside of a bowl. Refrigerator temperature is rather low.Ī tip for marinating the Sauerbraten.

#Recipe for sauerbraten plus

Plus there is the two or three day marinating time. This event was the perfect opportunity since it cooks low and slow for hours. I’ve wanted to share the recipe for a long time. He said it would be fine to have it two or three times a month. I made it for the Cooking Low and Slow Sunday Supper event hosted by Susan at The Girl in the Little Red Kitchen. It was a real treat to have it this time of year. Sauerbraten has been something made for special occasions as far as I can ever remember. It is a meal we look forward to for months ahead.

You won’t hear any complaints from the rest of the family either. There is no guessing on what they want for their birthday dinner. Since their birthdays are near each other, we celebrate them together. Sauerbraten is one of my husband’s all-time favorites. It is the best and has a tang like no other. It is simply a German marinated beef roast with gravy. Simmer it with the marinade and then turn that into a sauce makes it out of this world yummy. Marinate it beforehand and you add incredible flavor. A slow-simmered beef roast can be moist and tender.