12 Delicious Round Steak Sauberbraten Recipes

Are you ready to transform your round steak into something extraordinary? Our roundup of 12 Delicious Round Steak Sauerbraten Recipes is here to inspire your next kitchen adventure. From classic comfort food to quick, weeknight dinners, these recipes promise to delight your taste buds and bring warmth to your table. Dive in and discover your new favorite way to enjoy this versatile cut of meat!

Classic German Sauerbraten with Round Steak

Here’s how to master the Classic German Sauerbraten with Round Steak, a dish that combines tender meat with a rich, tangy sauce. Follow these steps carefully to achieve the perfect balance of flavors.

Ingredients

• For the marinade:
  • 2 cups red wine vinegar
  • 1 cup water
  • 1 onion, sliced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1 tbsp whole peppercorns
  • 1 tbsp salt
• For the sauerbraten:
  • 3 lbs round steak
  • 2 tbsp vegetable oil
  • 1/4 cup brown sugar
  • 10 gingersnap cookies, crushed

Instructions

1. In a large bowl, combine red wine vinegar, water, onion, carrots, garlic, peppercorns, and salt to create the marinade.
2. Place the round steak in the marinade, ensuring it’s fully submerged. Cover and refrigerate for 3 days, turning the meat twice daily.
3. After marinating, remove the steak and pat dry. Reserve the marinade.
4. Heat vegetable oil in a large pot over medium-high heat. Brown the steak on all sides, about 5 minutes per side.
5. Add the reserved marinade to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until the meat is tender.
6. Remove the meat from the pot and set aside. Strain the cooking liquid and return it to the pot.
7. Stir in brown sugar and crushed gingersnap cookies. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
8. Slice the sauerbraten and serve with the sauce poured over the top.

Velvety in texture, the sauerbraten boasts a deep, complex flavor profile from the lengthy marination. Serve it alongside traditional red cabbage and potato dumplings for an authentic German feast.

Slow Cooker Round Steak Sauerbraten

Delving into the heart of comfort food, this Slow Cooker Round Steak Sauerbraten transforms a simple cut of beef into a tender, flavorful masterpiece with minimal effort. Perfect for busy weeknights, this dish marries the richness of beef with the tangy sweetness of a traditional sauerbraten sauce, all cooked to perfection in your slow cooker.

Ingredients

• For the marinade:
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cloves
• For the steak:
  • 2 lbs round steak, cut into 4 pieces
  • 2 tbsp vegetable oil
• For the sauce:
  • 1/2 cup crushed gingersnap cookies
  • 1/2 cup beef broth

Instructions

1. In a large bowl, combine red wine vinegar, water, onion, garlic, brown sugar, salt, black pepper, and ground cloves to make the marinade.
2. Add the round steak pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 24 hours, turning the steak once halfway through.
3. After marinating, remove the steak from the marinade and pat dry with paper towels. Reserve 1 cup of the marinade.
4. Heat vegetable oil in a large skillet over medium-high heat. Brown the steak pieces on all sides, about 3-4 minutes per side.
5. Transfer the browned steak to the slow cooker. Add the reserved marinade, crushed gingersnap cookies, and beef broth to the skillet, stirring to combine and scrape up any browned bits.
6. Pour the sauce over the steak in the slow cooker. Cover and cook on low for 8 hours or until the steak is fork-tender.
7. Once cooked, remove the steak from the slow cooker and let it rest for 5 minutes before slicing against the grain.

Serve this succulent Slow Cooker Round Steak Sauerbraten over a bed of mashed potatoes or egg noodles to soak up the rich, tangy sauce. The meat will be incredibly tender, with a perfect balance of sweet and sour flavors that define this classic dish.

Round Steak Sauerbraten with Gingerbread Gravy

Unlock the flavors of traditional comfort with this Round Steak Sauerbraten with Gingerbread Gravy, a dish that marries the heartiness of beef with the sweet and spicy notes of gingerbread. Perfect for a cozy dinner, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• For the marinade:
  • 2 cups red wine vinegar
  • 1 cup water
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp whole cloves
  • 1 tbsp whole peppercorns
  • 2 bay leaves
• For the steak:
  • 2 lbs round steak, cut into serving pieces
  • 2 tbsp vegetable oil
• For the gingerbread gravy:
  • 1 cup gingerbread crumbs
  • 2 cups beef broth
  • 1/4 cup brown sugar
  • 1 tbsp cornstarch

Instructions

1. In a large bowl, combine red wine vinegar, water, onion, garlic, cloves, peppercorns, and bay leaves to create the marinade.
2. Add the round steak pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 48 hours, turning the steak twice daily.
3. After marinating, remove the steak from the marinade and pat dry with paper towels. Reserve 1 cup of the marinade for the gravy.
4. Heat vegetable oil in a large skillet over medium-high heat. Brown the steak pieces on all sides, about 3-4 minutes per side.
5. Reduce heat to low. Add the reserved marinade to the skillet, cover, and simmer for 1.5 hours, or until the steak is tender.
6. In a separate bowl, mix gingerbread crumbs, beef broth, brown sugar, and cornstarch until smooth.
7. Pour the gingerbread mixture over the steak in the skillet. Stir well to combine and simmer for an additional 10 minutes, or until the gravy has thickened.
8. Remove bay leaves before serving.

Now, the Round Steak Sauerbraten with Gingerbread Gravy is ready to delight. The steak is tender and infused with a tangy depth, while the gravy offers a unique sweet and spicy twist. Serve it over a bed of mashed potatoes or buttered noodles for a complete meal that’s sure to impress.

Bavarian Style Round Steak Sauerbraten

Always wanted to bring a taste of Bavaria to your kitchen? This Bavarian Style Round Steak Sauerbraten is a hearty, flavorful dish that’s easier to make than you might think, perfect for a cozy dinner at home.

Ingredients

• For the marinade:
  • 2 cups red wine vinegar
  • 1 cup water
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp whole black peppercorns
  • 1 tbsp mustard seeds
  • 2 bay leaves
• For the steak:
  • 2 lbs round steak, cut into 4 pieces
  • 2 tbsp vegetable oil
  • 1 tsp salt
• For the sauce:
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 cup crushed gingersnaps

Instructions

1. In a large bowl, combine red wine vinegar, water, onion, garlic, peppercorns, mustard seeds, and bay leaves to make the marinade.
2. Add the round steak pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for 3 days, turning the steak twice daily.
3. After marinating, remove the steak from the marinade (reserve the marinade) and pat dry with paper towels.
4. Heat vegetable oil in a large skillet over medium-high heat. Season the steak with salt and sear until browned on both sides, about 3 minutes per side.
5. Transfer the steak to a plate. In the same skillet, sprinkle flour and brown sugar, stirring to combine with the remaining oil.
6. Gradually add the reserved marinade to the skillet, stirring constantly to prevent lumps. Bring to a simmer.
7. Return the steak to the skillet, cover, and simmer on low heat for 2 hours, or until the steak is tender.
8. Stir in crushed gingersnaps to thicken the sauce, simmering for an additional 10 minutes.

Now, your Bavarian Style Round Steak Sauerbraten boasts a tender texture and a rich, tangy-sweet sauce that’s deeply infused with spices. Serve it over a bed of buttered noodles or with a side of red cabbage for an authentic Bavarian meal.

Round Steak Sauerbraten with Red Wine Sauce

Preparing a savory Round Steak Sauerbraten with Red Wine Sauce is a delightful way to bring a touch of German cuisine into your kitchen. This dish, with its tender meat and rich sauce, is perfect for those looking to explore hearty, flavor-packed meals.

Ingredients

• For the marinade:
  • 2 cups red wine
  • 1 cup water
  • 1/2 cup red wine vinegar
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 bay leaves
• For the steak:
  • 2 lbs round steak
  • 2 tbsp vegetable oil
• For the sauce:
  • 1 tbsp all-purpose flour
  • 1/2 cup beef broth

Instructions

1. In a large bowl, combine red wine, water, red wine vinegar, onion, garlic, sugar, salt, black pepper, and bay leaves to create the marinade.
2. Place the round steak in the marinade, ensuring it’s fully submerged. Cover and refrigerate for 48 hours, turning the steak occasionally.
3. After marinating, remove the steak from the marinade and pat dry with paper towels. Reserve the marinade.
4. Heat vegetable oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes on each side until browned.
5. Pour the reserved marinade over the steak in the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
6. Remove the steak from the skillet and set aside. Strain the marinade, discarding solids, and return the liquid to the skillet.
7. Whisk flour into beef broth until smooth. Stir into the marinade liquid in the skillet. Bring to a simmer, stirring constantly, until the sauce thickens, about 5 minutes.
8. Slice the steak against the grain and serve with the red wine sauce poured over the top.

This Round Steak Sauerbraten boasts a melt-in-your-mouth texture, with the red wine sauce adding a deep, tangy flavor that complements the meat beautifully. Try serving it over a bed of spaetzle or with roasted potatoes for a complete meal.

Traditional Round Steak Sauerbraten with Potato Dumplings

Here’s a classic dish that brings the heartwarming flavors of traditional German cuisine right to your kitchen. Perfect for a cozy dinner, this Round Steak Sauerbraten with Potato Dumplings is a labor of love that rewards patience with its rich, tangy flavors and tender meat.

Ingredients

• For the marinade: 2 cups red wine vinegar, 1 cup water, 1 onion (sliced), 2 cloves garlic (minced), 1 tbsp whole peppercorns, 2 bay leaves
• For the steak: 2 lbs round steak, 2 tbsp vegetable oil, 1 tsp salt
• For the dumplings: 2 cups mashed potatoes, 1 cup all-purpose flour, 1 egg, 1/2 tsp salt

Instructions

1. In a large bowl, combine the red wine vinegar, water, sliced onion, minced garlic, peppercorns, and bay leaves to create the marinade.
2. Place the round steak in the marinade, ensuring it’s fully submerged. Cover and refrigerate for 48 hours, turning the steak every 12 hours for even flavor absorption.
3. After marinating, remove the steak and pat dry with paper towels. Reserve 1 cup of the marinade for later use.
4. Heat the vegetable oil in a large skillet over medium-high heat. Season the steak with salt and sear on both sides until browned, about 3-4 minutes per side.
5. Reduce the heat to low, add the reserved marinade to the skillet, cover, and simmer for 2 hours, or until the meat is fork-tender.
6. While the steak cooks, prepare the dumplings by mixing the mashed potatoes, flour, egg, and salt in a bowl until a dough forms.
7. Shape the dough into small balls and drop them into a pot of boiling salted water. Cook for 15 minutes, or until they float to the surface.
8. Serve the sauerbraten sliced, with the potato dumplings on the side, drizzled with the cooking juices from the skillet.

When served, the steak should be incredibly tender, with the dumplings offering a soft, pillowy contrast. The tangy marinade transforms into a rich sauce that ties the dish together beautifully. For an authentic touch, accompany with a side of red cabbage.

Round Steak Sauerbraten and Spätzle

Today, we’re diving into the heart of German cuisine with a dish that’s as hearty as it is flavorful. This Round Steak Sauerbraten and Spätzle recipe is a perfect introduction to the rich, tangy tastes of Germany, made approachable for beginners.

Ingredients

• For the marinade:
  • 2 cups red wine vinegar
  • 1 cup water
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp black peppercorns
  • 2 bay leaves
• For the steak:
  • 2 lbs round steak, cut into serving pieces
  • 2 tbsp vegetable oil
• For the Spätzle:
  • 2 cups all-purpose flour
  • 4 eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 2 tbsp butter

Instructions

1. In a large bowl, combine red wine vinegar, water, onion, garlic, sugar, salt, peppercorns, and bay leaves to make the marinade.
2. Add the round steak pieces to the marinade, ensuring they’re fully submerged. Cover and refrigerate for at least 48 hours, turning the meat twice daily.
3. After marinating, remove the steak from the marinade (reserve the marinade) and pat dry with paper towels.
4. Heat vegetable oil in a large skillet over medium-high heat. Brown the steak pieces on all sides, about 3-4 minutes per side.
5. Pour the reserved marinade over the steak, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the meat is tender.
6. While the steak cooks, prepare the Spätzle. In a large bowl, whisk together flour, eggs, milk, and salt to form a sticky dough.
7. Bring a large pot of salted water to a boil. Press the dough through a Spätzle maker or colander into the boiling water.
8. Cook the Spätzle for 2-3 minutes, or until they float to the surface. Drain and toss with butter.
9. Serve the Sauerbraten with Spätzle on the side, spooning some of the cooking liquid over the top.

Now, the tender, tangy steak paired with buttery, soft Spätzle creates a comforting meal that’s sure to impress. For an authentic touch, garnish with fresh parsley and serve alongside a crisp, green salad.

Round Steak Sauerbraten with Apple Cider Vinegar Marinade

Sometimes, the most comforting meals come from traditions passed down through generations, and this Round Steak Sauerbraten with Apple Cider Vinegar Marinade is no exception. Let’s embark on a culinary journey to create this tender, flavorful dish that’s perfect for a cozy family dinner.

Ingredients

• For the marinade:
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp whole black peppercorns
  • 1 tbsp mustard seeds
  • 2 bay leaves
• For the steak:
  • 2 lbs round steak, trimmed
  • 2 tbsp vegetable oil
  • Salt to taste
• For the sauce:
  • 1/4 cup brown sugar
  • 1/2 cup crushed gingersnaps

Instructions

1. In a large bowl, combine apple cider vinegar, water, onion, garlic, peppercorns, mustard seeds, and bay leaves to create the marinade.
2. Place the round steak in the marinade, ensuring it’s fully submerged. Cover and refrigerate for at least 48 hours, turning the steak occasionally.
3. After marinating, remove the steak from the marinade and pat dry with paper towels. Reserve 1 cup of the marinade for the sauce.
4. Heat vegetable oil in a large skillet over medium-high heat. Season the steak with salt and sear on both sides until browned, about 3-4 minutes per side.
5. Reduce heat to low. Add the reserved marinade and brown sugar to the skillet, stirring until the sugar dissolves.
6. Cover and simmer for 1.5 to 2 hours, or until the steak is tender, turning occasionally.
7. Remove the steak from the skillet and stir in the crushed gingersnaps to thicken the sauce. Cook for an additional 5 minutes.
8. Slice the steak against the grain and serve with the sauce poured over the top.

Creating this dish rewards you with a steak that’s incredibly tender and a sauce that’s rich with a perfect balance of sweet and tangy. Consider serving it over a bed of mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to impress.

Round Steak Sauerbraten with Root Vegetables

Very few dishes offer the rich, tangy flavors and tender textures quite like Round Steak Sauerbraten with Root Vegetables. This classic dish, with its deep marination and slow cooking process, transforms simple ingredients into a hearty meal that’s perfect for any season.

Ingredients

• For the marinade:
  • 2 cups red wine vinegar
  • 1 cup water
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
• For the steak and vegetables:
  • 2 lbs round steak, cut into 4 pieces
  • 2 tbsp vegetable oil
  • 4 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 large turnip, peeled and chopped
  • Salt to taste

Instructions

1. In a large bowl, combine red wine vinegar, water, onion, garlic, peppercorns, and bay leaves to create the marinade.
2. Add the round steak pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 24 hours, turning the steak once halfway through.
3. After marinating, remove the steak from the marinade (reserve the marinade) and pat dry with paper towels. Tip: Letting the steak come to room temperature before cooking ensures even cooking.
4. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the steak pieces on all sides, about 3-4 minutes per side. Remove and set aside.
5. In the same pot, add the carrots, parsnips, and turnip. Cook for 5 minutes, stirring occasionally, until slightly softened.
6. Return the steak to the pot and pour in the reserved marinade. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the steak is fork-tender. Tip: Check the liquid level occasionally, adding a little water if necessary to prevent drying out.
7. Once cooked, remove the bay leaves and adjust seasoning with salt if needed. Tip: For a thicker sauce, remove the steak and vegetables and boil the liquid for a few minutes until reduced to your liking.

Now, the Round Steak Sauerbraten with Root Vegetables is ready to serve. The meat should be incredibly tender, falling apart at the touch of a fork, while the root vegetables have absorbed the tangy marinade, offering a perfect balance of flavors. Serve this dish over a bed of mashed potatoes or with a side of crusty bread to soak up the delicious sauce.

Round Steak Sauerbraten with a Twist of Juniper Berries

Venturing into the world of German cuisine can be a delightful experience, especially when you start with a classic like Sauerbraten. This version, with a twist of juniper berries, offers a fragrant depth that elevates the dish to new heights.

Ingredients

• For the marinade:
  • 2 cups red wine vinegar
  • 1 cup water
  • 1 onion, thinly sliced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 10 juniper berries, crushed
  • 5 whole cloves
  • 2 bay leaves
  • 1 tbsp black peppercorns
• For the steak:
  • 3 lbs round steak
  • 2 tbsp vegetable oil
  • Salt to taste
• For the sauce:
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 2 tbsp brown sugar

Instructions

1. In a large bowl, combine red wine vinegar, water, onion, carrots, celery, juniper berries, cloves, bay leaves, and black peppercorns to create the marinade.
2. Place the round steak in the marinade, ensuring it’s fully submerged. Cover and refrigerate for 3 days, turning the steak twice daily.
3. After marinating, remove the steak and pat dry with paper towels. Reserve the marinade.
4. Heat vegetable oil in a large Dutch oven over medium-high heat. Season the steak with salt and sear until browned on all sides, about 4 minutes per side.
5. Remove the steak and set aside. In the same pot, add flour and cook for 1 minute, stirring constantly to create a roux.
6. Gradually whisk in the reserved marinade and beef broth, then add brown sugar. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
7. Return the steak to the pot, cover, and simmer on low heat for 2.5 hours, or until the meat is tender.
8. Once cooked, remove the steak and let it rest for 10 minutes before slicing against the grain.
9. Strain the sauce through a fine-mesh sieve and serve alongside the sliced steak.

You’ll notice the steak is incredibly tender, with the juniper berries adding a piney freshness that cuts through the richness. Serve it over a bed of spaetzle or with roasted potatoes to soak up the flavorful sauce.

Round Steak Sauerbraten served with Braised Red Cabbage

Gather around as we dive into the comforting world of Round Steak Sauerbraten served with Braised Red Cabbage, a dish that marries the richness of beef with the tangy sweetness of cabbage, perfect for a cozy dinner.

Ingredients

• For the Sauerbraten:
  • 2 lbs round steak, cut into 4 pieces
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
• For the Braised Red Cabbage:
  • 4 cups red cabbage, shredded
  • 1 apple, peeled and diced
  • 1/4 cup apple cider vinegar
  • 2 tbsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp cloves

Instructions

1. In a large bowl, combine red wine vinegar, water, onion, garlic, brown sugar, salt, and black pepper to make the marinade.
2. Add the round steak pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 24 hours, turning the meat once halfway through.
3. After marinating, remove the steak from the marinade (reserve the marinade) and pat dry with paper towels.
4. Heat vegetable oil in a large skillet over medium-high heat. Brown the steak pieces on all sides, about 3-4 minutes per side.
5. Pour the reserved marinade over the steak, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the meat is tender.
6. While the steak cooks, prepare the braised red cabbage. In a separate skillet, combine shredded cabbage, apple, apple cider vinegar, brown sugar, salt, and cloves.
7. Cook over medium heat, stirring occasionally, for 20 minutes or until the cabbage is tender.
8. Once the steak is tender, remove from heat and let it rest for 5 minutes before serving.

Finally, the Round Steak Sauerbraten should be fork-tender, with a rich, tangy flavor that pairs beautifully with the sweet and sour braised red cabbage. Serve this hearty dish over a bed of mashed potatoes for an extra comforting meal.

Round Steak Sauerbraten with a Creamy Horseradish Sauce

Unlock the flavors of a classic German-inspired dish with this Round Steak Sauerbraten, elevated by a creamy horseradish sauce that adds a delightful kick. Perfect for a cozy dinner, this recipe guides you through each step to ensure a tender, flavorful meal.

Ingredients

• For the marinade:
  • 2 cups red wine vinegar
  • 1 cup water
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp whole black peppercorns
  • 1 tbsp salt
• For the steak:
  • 2 lbs round steak
  • 2 tbsp vegetable oil
• For the sauce:
  • 1 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • Salt to taste

Instructions

1. In a large bowl, combine red wine vinegar, water, onion, garlic, peppercorns, and salt to create the marinade.
2. Place the round steak in the marinade, ensuring it’s fully submerged. Cover and refrigerate for 48 hours, turning the steak every 12 hours.
3. After marinating, remove the steak from the marinade and pat dry with paper towels. Reserve 1 cup of the marinade for later use.
4. Heat vegetable oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes on each side until browned.
5. Reduce heat to low, add the reserved marinade, cover, and simmer for 1.5 hours, or until the steak is tender.
6. While the steak cooks, prepare the sauce by mixing sour cream, horseradish, Dijon mustard, and salt in a small bowl. Refrigerate until serving.
7. Once the steak is cooked, let it rest for 10 minutes before slicing against the grain.
8. Serve the sliced steak with the creamy horseradish sauce on the side.

Succulent and rich, the Round Steak Sauerbraten pairs beautifully with the tangy creaminess of the horseradish sauce. For an extra touch, serve alongside roasted potatoes or a crisp green salad to round out the meal.

Conclusion

Outstanding flavors await in these 12 Delicious Round Steak Sauberbraten Recipes, perfect for home cooks looking to spice up their meal rotation. Each recipe offers a unique twist on this classic dish, ensuring there’s something for everyone. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.