Sauerbraten Steaks
Sauerbraten Steaks offer tender, flavorful beef marinated in a tangy vinegar-based solution infused with spices and onions. Perfect for special occasions or hearty family dinners, this dish combines rich meat with a zesty, aromatic marinade that enhances the beef's natural flavors.
Ingredients
- 2 1/2 cups water ⓘ
- 1 cup wine vinegar
- 1 tablespoon brown sugar ⓘ
- 1 teaspoon salt ⓘ
- 6 whole cloves ⓘ
- 6 peppercorns ⓘ
- 2 bay leaves ⓘ
- 2 medium onions, thinly sliced ⓘ
- 1/3 cup vegetable oil ⓘ
- 1 beef blade steak (2 1/2 to 3 lb.), cut 1 1/2 inches thick
- 2 tablespoons drippings or cooking fat ⓘ
- 3/4 c. water ⓘ
Instructions
- Combine 2 1/2 cups water, vinegar, sugar, salt, cloves, peppercorns, and bay leaves in a saucepan.
- Bring to a boil.
- Pour the marinade over sliced onions and let cool.
- Stir in vegetable oil.
- Pour the marinade over the steak and refrigerate for 8 to 10 hours, turning at least once.
- Remove steaks from marinade and pat dry with absorbent paper.
- Heat drippings or cooking fat to 350°F.
Tips & Substitutions
For an extra depth of flavor, consider adding a splash of Worcestershire sauce to the marinade. If you don't have wine vinegar, apple cider vinegar works well as a substitute. When cooking the steaks, ensure they are well-seared to lock in moisture. If you prefer a thicker gravy, you can add a cornstarch slurry at the end of cooking.
Serving Suggestions
Serve the Sauerbraten steaks with a side of traditional German Red Cabbage and buttery mashed potatoes for a hearty meal. They also pair beautifully with Glazed Carrots for a touch of sweetness. For a complete experience, consider serving with a rich gravy made from the marinade.
Storage & Reheating
Leftover Sauerbraten steaks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steaks in a skillet over low heat, adding a splash of beef broth to keep them moist. Cover with a lid to warm through evenly, avoiding dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Sauerbraten Steaks contains roughly 670 calories, with 37g protein, 89g carbohydrates, and 23g fat. It is an excellent source of iron (151% of the Daily Value), protein (73% of the Daily Value), and dietary fiber (58% of the Daily Value). Note that it is relatively high in sodium, at 2027mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for Sauerbraten steaks?
Yes, while blade steak is traditional, you can substitute with chuck roast or even brisket. Just ensure the cut is well-marbled for tenderness, as these cuts benefit from slow cooking and marinating to enhance flavor.
How long should I marinate the steaks?
Ideally, marinate the steaks for 8 to 10 hours, but you can also marinate them overnight for a deeper flavor. Just be mindful that longer marinating times can intensify the sourness from the vinegar.
What should I do if the marinade tastes too strong?
If the marinade is too strong, you can dilute it with a bit of water or beef broth before using. Additionally, balancing it with a little sugar or honey can help counteract the acidity, making it more palatable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).