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Sauerbraten with Ginger Gravy

(4 Votes)
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:
  1. 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.

  2. 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.

  3. Stir in the sour cream and cook for 3 to 4 minutes, or until well blended and heated through. Serve immediately.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Okay, it is not sauerbraten but it hints at the flavors. I thought it was a quick, easy, and enjoyable dinner. I did make a few tweaks to suit my taste. In Step 1, I added two sliced carrots to brown with the the beef and onions. I completely omitted Step 3 and the sour cream....this makes the meal more of a stroganoff to me. I served with Potato Pancakes and Red Cabbage.

Made this and the family LOVED it. Quick and easy is what this is and thanks Mr. Food.

I love saurbraten, worth a try

WHAT?!? Cubed steak? Good grief. No thank you. When i get hungry for saurbraten I'll make the real thing, even though it takes several days, it is so worth it. Cubed steak might be a quicky substitute but you can't make a silk purse from a sow's ear, and that's what this sounds like.

I'm a really good cook. I've often made real Sauerbraten with a good beef roast marinated for 3 days, lots of ingredients & a long, complicated prep. It is excellent. This recipe does NOT compare to the real thing but it is good...really good. About 45 minutes after going into the kitchen (to start cooking) dinner is ready. I will make this again & again. Thanks Mr. Food!

I agree that this is not sauerbraten. You have to marinade the roast fro 3 days.

This may work in a pinch if you have the taste for sauerbraten but not the time. It's more of a "substitute" sauerbraten. If you want the real thing, with the real flavor, learn from a German cook.

i agree. how you call this sauerbraten-i can't imagine!!! didn't know the south was known for german cooking.

where a person is located does not a recipe make! I've lived all over the country but still make crabcakes from MD (where I grew up, not where I was born!)

Sauerbraten, the real German version, you marinate the meat for a few days!! What happened to that step in the recipe?? I have made it many times and always had to marinate it in the refrigerator for days. And you don't use cube steak! :)

I agree. I make sauerbraten every year for Christmas and I marinate a bottom round for at least 3 days. There are a lot of traditional ingredients missing in this recipe.

Have you never checked the recipes on this site before? Mr. Food is about quick and easy versions, not three day multi step authentic versions.

Absolutely agree that Mr. Food had always been about Quick & Easy and that is why it is called that! What is so fun about his recipes is that he captured a very similar flavor in much less time and more inexpensively. I can't wait to try this one as I had grown up in a very German neighborhood in Milwaukee. For a little more thickness, I am going to get a cubed round steak to try it on, but cube steak would work as well.

a cousin whose spouse grew up in Germany marinates her beef for about 10 days. Why is only 3 days "real" German? Jocquin was a REAL German. His spouse learned from him and his Mom. in essence, I am, all my relatives are from there. Why is yours any more German?

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