Sauerbraten
Sauerbraten is a traditional German pot roast, typically made from beef marinated for days in a vinegar-based solution with spices like juniper berries, cloves, and bay leaves. The meat is then slow-cooked in its marinade, often with gingersnaps added to create a rich, sweet-and-sour gravy. It is considered a national dish of Germany, with regional variations found across the country.
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🍽️ Nutrition at a glance
This dish is high in protein from the beef and moderate in fat, with the gravy contributing some carbohydrates, especially if gingersnaps or sugar are used. A typical serving provides iron, zinc, and B vitamins, and ranges from 400 to 600 calories depending on the cut of meat and sauce richness.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 42 g |
| Carbs | 28 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 850 mg |
| Potassium | 650 mg |
| Iron | 5.5 mg |
| Zinc | 8.0 mg |
| Vitamin B12 | 3.5 mcg |
| Niacin (B3) | 10 mg |
| Phosphorus | 380 mg |
| Selenium | 45 mcg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
The multi-day marination process not only tenderizes tougher cuts of beef but also acts as a historical preservation method, reflecting a time before refrigeration. Its unique sweet-and-sour flavor profile is a hallmark of German cuisine, showcasing a balance of flavors that is both comforting and complex.
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AI estimate may be inaccurate · Terms