Recipes Cuisine European German Traditional German Sauerbraten 4.7 (3) 3 Reviews 2 Photos This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower). Submitted by Jerry Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 2 hrs 5 mins Additional Time: 3 days Total Time: 3 days 2 hrs 25 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 ½ pounds beef round steak 1 tablespoon salt ground black pepper to taste 16 fluid ounces vinegar 1 ½ cups sliced carrots 1 cup sliced onion 12 peppercorns 5 whole cloves 3 bay leaves 1 sprig fresh parsley, chopped 2 tablespoons all-purpose flour ¼ cup butter 8 gingersnap cookies, crushed, or more to taste 1 tablespoon white sugar Directions Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl. Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap. Refrigerate beef, turning daily, for 3 to 7 days. Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef. Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter. Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat. Cook's Notes: For a lower carb option, substitute ground ginger or a thickener like Thick-It-Up(R) for the gingersnaps and/or sugar alternative for the sugar. Substitute beef rump roast for the round, if desired. Substitute drippings for the butter, if desired. Editor's Note: The nutrition data for this recipe includes the full amount of the vinegar marinade ingredients. The actual amount consumed will vary. I Made It Print Nutrition Facts (per serving) 412 Calories 21g Fat 14g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 412 % Daily Value * Total Fat 21g 26% Saturated Fat 9g 45% Cholesterol 121mg 40% Sodium 1011mg 44% Total Carbohydrate 14g 5% Dietary Fiber 2g 7% Total Sugars 6g Protein 41g 82% Vitamin C 8mg 9% Calcium 39mg 3% Iron 5mg 27% Potassium 527mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.