This recipe is from my grandma Hornburg. It’s delicious and surprisingly very easy:


    4-5 lb. boneless beef pot roast
    12 oz. beer or ale
    1/2 c. vinegar
    1 medium sliced onion
    1/2 c. sliced celery
    1 tsp. salt
    1/4 tsp. Tabasco
    2 T. sugar
    6 T. flour (divided)
    3 T. fat or oil
    2 c. Bisquick
    2/3 c. milk
    1/2 c. cold water

Combine beer, vinegar, onion, celery, salt, Tabasco and sugar; pour over pot roast and refrigerate overnight, turning once. Then, drain meat, reserve marinade. Rub meat with 2 T. flour. Heat oil in heavy kettle (I used a regular large pot), brown meat well on all sides (approx. 30 min). Add reserved liquid, bring almost to boil. Cover and simmer for about 3 hrs. until tender, but 20 minutes before cooking time is up, stir together Bisquick + milk. Drop by rounded spoonfuls into boiling liquied. Cook for 10 min. uncovered, 10 min. covered.

Remove meat and dumplings to serving platter. Blend remaining flour (4 T.) + cold water to make a smooth paste, adding a small amount of hot gravy from pan. Add flour mixture to gravy, stirring briskly. Cook and stir constantly until mixture thickens. Add thickened gravy to gravy bowl, serve with the meat and dumplings and enjoy!

Serving suggestion: for a real German feast, serve with this recipe for Hot German Potato Salad)


2 thoughts on “Sauerbraten

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s