Nutrition info - Recipes

Beef Roast In Ginger Gravy

When it comes to this German dish, good does not cut it. Great is more like it! This classic recipe called Sauerbraten, where “sauer” means sour and “Braten” means roast meat, is super savory. This marinated beef roast features ginger-flavored gravy. Serve with new potatoes. Feast on!

Beef Roast In Ginger Gravy


For 10 people

  • 1 beef round roast, boneless (4 lbs)
  • 1/2 cup(s) cider vinegar
  • 2 onions, thinly sliced
  • 1/4 cup(s) vegetable oil
  • 64 ounce(s) beef round roast, boneless
  • 1/2 cup(s) cider vinegar
  • 2 onions, thinly sliced
  • 1/4 cup(s) vegetable oil
  • 1 teaspoon(s) peppercorns
  • 4 cloves, whole
  • 16 floz water, boiling
  • 1/8 teaspoon(s) bay leaf
  • 10 gingersnaps
  • 1 cup(s) white vinegar, mild
  • 1/2 cup(s) sour cream
  • 1 tablespoon(s) flour


  1. Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1-cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Pour boiling water around the meat. Sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.

Nutrition facts

  • Kcal: 629.36 kcal
  • Fibers (g): 0.6g
  • Sodium (mg): 852.98mg
  • Carbs: 9.46g
  • Fat: 37.62g
  • Saturated fat (g): 11.13g
  • Proteins: 60.01g