Sauerbraten (German-style pot roast) is a classic comfort food for the Autumn season. Take an inexpensive cut of meat and turn it into a tender, delicious dinner.
In September of 2009, Don and I took a trip to Europe which included a boat cruise down the Rhine River. We had planned this trip a year in advance and as our departure time drew near we were so excited.
The river cruise began in Amsterdam where we saw the famous windmills. It went through Germany where we saw fairy-tale castles; and on through France where we took a land trip through the Alsace wine country and then back on the river with the finale 8 days later in Basel, Switzerland.
While in Germany and browsing through a quaint little hamlet we stopped for lunch in a pleasant looking restaurant and ordered a traditional German meal of sauerbraten.
Sauerbraten is actually German-style pot roast but it is marinated for 4-5 days in wine, vinegar and spices then roasted with vegetables and served with a rich brown delicious sauce made with the pan drippings and gingersnaps. Yes, gingersnaps!
When we returned from our trip to Europe the whole family gathered at our house to hear all about our adventure and I prepared sauerbraten as well as German hot potato salad, and red cabbage.
Today, I will share my recipe for the sauerbraten that is included in the Germany issue of my Time Life Foods of the World Series.
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Serving Size 1
Amount Per ServingCalories 501 Total Fat 19g Carbohydrates 3g Protein 69g