Name: Traditional German Sauerbraten
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Beef round steak - 3 ½ pounds; Salt - 1 tablespoon; Ground black pepper to taste - 1 tablespoon; Vinegar - 16 fluid ounces; Sliced carrots - 1 ½ cups; Sliced onion - 1 cup; Peppercorns - 12; Whole cloves - 5; Bay leaves - 3; Fresh parsley, chopped - 1 sprig; All-purpose flour - 2 tablespoons; Butter - ¼ cup; Gingersnap cookies, crushed, or more to taste - 8; White sugar - 1 tablespoon

Ingredients for - Traditional German Sauerbraten

1. Beef round steak 3 ½ pounds

2. Salt 1 tablespoon

3. Ground black pepper to taste 1 tablespoon

4. Vinegar 16 fluid ounces

5. Sliced carrots 1 ½ cups

6. Sliced onion 1 cup

7. Peppercorns 12

8. Whole cloves 5

9. Bay leaves 3

10. Fresh parsley, chopped 1 sprig

11. All-purpose flour 2 tablespoons

12. Butter ¼ cup

13. Gingersnap cookies, crushed, or more to taste 8

14. White sugar 1 tablespoon

How to cook deliciously - Traditional German Sauerbraten

1 . Stage

Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.

2 . Stage

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.

3 . Stage

Refrigerate beef, turning daily, for 3 to 7 days.

4 . Stage

Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.

5 . Stage

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.

6 . Stage

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.