Sauerbraten and Dumplings
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Sauerbraten and Dumplings



  1. Place meat in a glass dish or heavy plastic bag.
  2. Mix onions, salt, cloves, bay leaves, vinegar and water; pour over meat and refrigerate 3 days.
  3. Turn meat twice a day while marinating.
  4. Remove meat from marinade (reserve liquid) and brown in shortening in a heavy skillet, add reserved marinade, cover and simmer 2 1/2 to 3 hours.
  5. Remove meat and onions; keep warm.
  6. Strain liquid into skillet and add water.
  7. Meanwhile prepare dumplings, adding caraway seed to the dough.
  8. Drop dumpling dough by spoonfuls onto cabbage, cook, uncovered, 10 minutes over low heat; then cover and cook 10 minutes longer.
  9. Prepare gravy.
  10. In a saucepan, stir a little flour into enough cold water to make a thin smooth paste, gradually add liquid poured from the cabbage and dumplings.
  11. Cook, 'stirring, constantly, over low heat until gravy is thick and smooth.
  12. Serve the sauerbraten, cabbage and dumplings with gravy.

Other Information

Contributor: Organization.National Park Service, Organization.Smithsonian Institution

Source: Festival of American Folklife: German Recipes (1976-01-01)

Category: Meat, Main Dish

Measure: avoirdupois

Ingredient: beef chuck, onion, salt, clove, bay leaf, wine vinegar, water, shortening, cabbage, sugar, caraway seed, dumpling

Equipment: measuring cups, measuring spoons, knife, skillet, stove, saucepan

See Also