• Cooking Time: 480-540
  • Servings: 6-8
  • Preparation Time: 20


Traditional sauerbraten has the most wonderful sweet and sour flavor; and the meat is very tender from long, slow cooking. This easy and simple version cooks in your crockpot and takes about 20 minutes to put together.


  • 2 lbs. top round beef steak
  • 2 onions, chopped
  • 1 cup beef broth
  • 1 cup apple cider vinegar
  • 2 bay leaves
  • 16-oz. pkg. baby carrots
  • 2 russet potatoes, peeled and cubed
  • 3/4 cup crushed gingersnaps (about 15 cookies)
  • 2 Tbsp. brown sugar
  • 1 cup sour cream
  • 3 Tbsp. flour


  • In 4 to 5-quart slow cooker, combine beef, onions, broth, vinegar, bay leaves, carrots, and potatoes. Mix well, then cover crock-pot and cook on low for 8-9 hours. Then remove cover and turn heat to high.
  • Remove bay leaves.
  • Add gingersnaps and brown sugar to the mixture. Stir well and taste for seasoning (you may want to add more gingersnaps or brown sugar for the perfect sweet/sour balance).
  • Then stir together sour cream and flour and add that to the crock-pot, stirring well to combine. Cover and cook for 30 minutes until thickened and heated. Serve with hot cooked egg noodles or spatzele.

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