Eat like a German - German Recipe:
Augsburger Sauerbraten

Augsburger Sauerbraten
Augsburger Sauerbraten
[ source: Flickr]

Serves: 4 persons

Prep time:
Cook time:
Total time:

Sauerbraten is one of the best known German dishes and several regions boast local versions including: Bavaria, Rhineland, Saarland, Silesia, and Swabia. This is variation is called Augsburger Sauerbraten, share by Cathy Lemmon



  • 2 Cups grape juice *
  • 2 Cups water
  • ΒΌ Cup red wine vinegar
  • 1 tsp salt
  • 1 large onion, quartered
  • 3 whole cloves
  • 3 bay leaves
  • 1 medium carrot
  • 2 stalks celery
  • 10 peppercorns


  • 2.2 lbs (1 kg) beef roast
  • 1-1/2 Tbsp butter
  • 2 Cups beef broth
  • 1 tsp mustard **
  • 1-8oz container sour cream
  • 3 drops Tabasco Sauce
  • 2 Tbsp white grapes, halved


Bring all the marinade ingredients to a boil. Allow to cool. Pour over the meat. Allow meat to marinate 2 to 3 days, tuning 2 to 3 times daily.

Remove the meat and pat dry.

In a large pan, melt the butter and quickly brown the roast on all sides. Add some of the marinade, including any vegetables, and the broth. Allow to cook for 1-1/2 hours, until done.

Remove the roast and keep warm.

For the sauce: Allow the juices to cook down some. Add the mustard and bring to a boil. Gradually adding salt, pepper, and/or more marinade to taste. Pour through a sieve.

Stir in the sour cream. Add the Tabasco and white grapes. Do not boil again.

Goes great with potato dumplings, red cabbage, and green beans.

* Because we do not consume alcohol, we use unsweetened red grape juice and additional red wine vinegar.

** Use stone ground or other hearty mustard.

This german recipe has been written and shared by Cathy Lemmon. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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