Sauerbraten Recipe

Entrees | 0 comments

Shared By: Elizabeth Graf Llewelyn Spees (Mother of Sylvia Llewelyn Bower)

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


2 Tablespoons Pickling Spices (tied in a small muslin bag)

2-3 lbs beef (chuck is fine) cut into pieces

Cider vinegar and water mixed 1/2 and 1/2 to cover meat

Marinate four days to one week (or more) in refrigerator


Flour and brown marinated meat in small amount of oil

Use pickling marinade and add 1/4 cup sugar to each cup of marinade

TASTE   and adjust sugar to taste

Cook slowly on low heat all day (in slow cooker or stove top) at least 3-4 hours

Thicken with cornstarch – by removing fluid in pan- let cool and add cornstarch.

Best when served over gluten-free egg noodles.


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