Rhineland-style sauerbraten with raisin gravy (Rheinischer sauerbraten mit rosinensauce) from The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean Anderson and Hedy Würz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato dumplings 1 (Kartoffelklösse); Egg spaetzle (Eierspätzle)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating the beef for 4 days and simmering for 3.5-4 hours. Can substitute orange marmalade for red currant jelly.

  • Rinshin on January 08, 2024

    It’s been a long time since I made sauerbraten. Our eating style is certainly different now eating less roast beef style dishes requiring long cooking time. This is a solid and very good sauerbraten recipe. Requires 5 days marination and turns inexpensive lean and tough cut of roast very tender. The gravy is very tasty. Photo added.

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