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Sauerbraten with Noodles Recipe

German · Main course · 210 min total

A classic German pot roast marinated in a tangy vinegar-spice mixture, slow-cooked until tender, and served with a rich, sweet-sour gravy over egg noodles.

Ingredients

• 3 lbs beef chuck roast
• 2 cups red wine vinegar
• 1 cup water
• 1 large onion, sliced
• 2 carrots, sliced
• 2 bay leaves
• 6 whole cloves
• 1 tablespoon black peppercorns
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1/2 cup crushed gingersnaps
• 12 oz wide egg noodles
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley

Instructions

1. Combine vinegar, water, onion, carrots, bay leaves, cloves, peppercorns, sugar, and salt in a large non-reactive bowl. Add beef, cover, and refrigerate for 3-5 days, turning daily.
2. Remove beef from marinade, pat dry, and strain marinade, reserving liquid and vegetables separately.
3. Heat oil in a Dutch oven over medium-high heat. Brown beef on all sides, about 5 minutes. Add reserved vegetables and cook 2 minutes.
4. Pour reserved marinade into pot, bring to a boil, reduce heat to low, cover, and simmer for 2.5-3 hours until beef is tender.
5. Remove beef and keep warm. Strain cooking liquid into a bowl, discarding solids. Skim fat.
6. In the same pot, whisk flour into 2 tablespoons of the fat over medium heat until browned. Gradually whisk in 2 cups of the strained liquid. Add gingersnaps and simmer until thickened, about 5 minutes. Season with salt and pepper.
7. Cook noodles according to package directions; drain and toss with butter.
8. Slice beef against the grain. Serve over noodles, topped with gravy and parsley.

Tips

• Marinate for at least 3 days for best flavor; up to 5 days is fine.
• Leftover gravy can be refrigerated for up to 3 days or frozen.
• Traditional accompaniments include red cabbage and potato dumplings.

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