Sauerbraten with Ginger Gravy (2024)

43 Comments

SERVES: 4

COOK TIME: 45 Min

Our take on this traditional German pot roast uses tender cubed steak that's covered in a flavorful ginger gravy. It's a tasty comfort food you'll wanna eat over and over again.

What You'll Need

3 tablespoons butter
4 (1 to 1 pounds total) beef cubed steaks
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (12-ounce) jar brown gravy
1 tablespoon white vinegar
1/4 cup water
1/2 cup coarsely crushed gingersnap cookies
1 tablespoon light brown sugar
1/2 cup sour cream

What to Do

In a large skillet, melt the butter over medium-high heat. Add the cubed steaks, onion, salt, and pepper and cook for 6 to 8 minutes, or until the steaks are browned on both sides.
Stir in the gravy, vinegar, water, cookie crumbs, and brown sugar and bring to a boil. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the steak is tender.
Stir in the sour cream and cook for 3 to 4 minutes, or until well blended and heated through. Serve immediately.

Notes

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Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 401
Calories from Fat 225
Total Fat 25g 38 %
Saturated Fat 13g 64 %
Trans Fat 0.4g 0 %
Protein 27g 54 %

Amount Per Serving % Daily Value *
Cholesterol 121mg 40 %
Sodium 520mg 22 %
Total Carbohydrates 16g 5 %
Dietary Fiber 0.7g 3 %
Sugars 7.7g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Detailed Nutritional Information
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lae3 3736683

Oct 15, 2018

What does this mean (4 (1 to 1 pounds total) beef cubed steaks) sorry I'm not up to chef lingo.

rac7431 2877525

Jul 21, 2018

I made sauerbraten years ago with a roast and you marinate it for two days then roast. Gingersnap gravy with soue cream mixed in is really good and the snaps really aren't that sweet. (I guess that depends on your taste.) I wouldn't use the meat the recipe called for. It should be marinated with vinegar and water for at least two days to lessen the toughness. The acid in vinegar does the trick.

toniretman 5006408

Jan 05, 2018

I also left out the ginger snaps. Didn't like the sweetness to the sauce. Also didn't care for the meat. It was chewy. But my husband liked it.

fredhomer 9960735

Sep 28, 2017

Made this last week,but with no ginger snaps.(don't like the taste).5 stars no snaps. Otherwise great recipe

bhelena 7934718

Jan 11, 2017

I read all the recipes through before I make a decision to make it or not regardless of the list of ingredients which you know can be altered to your own taste and adjusted I did not use gingersnaps because I did not have any I just added some dry ginger and used vanilla wafers I also did not use bottled brown gravy I made my own I had made a vegetable stock a week ago and use that as my base to make the brown gravy Now I also added twice the amount of vinegar and some other spices being all spice and cinnamon because they are called for when making ginger snaps At this point the taste is pretty neutral even after adding some more salt and pepper So I am going to take it and put it a low oven and add some carrots and potatoes to it…Read More and make it a stew I don't want to toss the dish out the gravy is actually very nice but unless the beef adds something to flavor after I let it go two hours in the oven Lessons or good results happen when you try things out Again the effort you put into something is always going to effect the end result As long as it is edible and the meat is soft then it is a good starter for a stew or an oven braised dish

Nskeith

Feb 24, 2017

So, you did not follow the recipe and it didn't turn out right? You lost me at ginger and vanilla wafers as an acceptable substitute for ginger snaps! Maybe you should follow the recipe before commenting on it.