Luxurious Lutheran Sauerbraten
Experience the rich culinary heritage of Germany with this Luxurious Lutheran Sauerbraten, inspired by the historic Lüchow’s restaurant in New York City. This hearty roasty is derived from a classic recipe that has stood the test of time, drawing flavors from a savory marinade of red wine vinegar, aromatic vegetables, and fragrant spices. Over four days, the beef is tenderized and infused with the marinade, before it is perfectly seared and simmered to create a dish that is both comforting and celebratory. Finished with a luscious gravy thickened with crushed gingersnaps and paired traditionally with potato dumplings, this dish promises to bring warmth and joy to any gathering. Share it with those you love, and savor every mouthful of this treasured family recipe passed down through generations.
N/A
Servings
400
Calories
16
Ingredients
Ingredients
round steaks
3 lbs (wiped with a damp cloth and seasoned with salt and pepper)
salt
1 tablespoon (for seasoning)
pepper
1/2 teaspoon (for seasoning)
onions
2 (sliced)
carrot
1 (sliced)
celery
1 stalk (chopped)
cloves
4 (whole)
peppercorns
4 (whole)
red wine vinegar
1/2 pint (for marinade)
bay leaves
2 (for marinade)
vegetable oil
2 tablespoons (for sautéing)
butter
6 tablespoons (for sautéing and thickening)
flour
3 tablespoons (for thickening)
sugar
1 tablespoon (for browning)
gingersnaps
5 (crushed)
potato dumplings
to serve (prepared as preferred)
Instructions
1
Begin by wiping the round steaks with a damp cloth and seasoning each side generously with salt and pepper. Place the steaks in a non-reactive bowl (earthenware, glass, or enamelware).
2
In a separate bowl, combine the sliced onions, carrot, chopped celery, cloves, peppercorns, red wine vinegar, and bay leaves. Pour in enough water (approximately 2 ½ pints) to fully submerge the meat. Stir well to mix the ingredients.
3
Pour the marinade over the steaks, ensuring meat is completely covered. Cover the bowl with plastic wrap or a lid and refrigerate for 4 days. Turn the meat occasionally during this period to allow for even marination.
4
On the fifth day, remove the meat from the refrigerator and drain the marinade, reserving the liquids and vegetables. In a large pot over medium-high heat, heat the vegetable oil and 1 tablespoon of butter.
5
Sear the marinated steaks in the hot oil until they are nicely browned on all sides. Once seared, add the reserved marinade liquid back into the pot and bring it to a boil. Reduce the heat to a low simmer and cover the pot, allowing it to cook for about 3 hours, or until the meat is tender.
6
In a separate skillet, melt the remaining butter over medium heat. Gradually stir in the flour, mixing until smooth. Add the sugar and continue cooking until the mixture is a deep, golden brown color.
7
Once the beef is tender, add the browned flour mixture to the simmering pot, stirring well to combine. Cover and cook for an additional hour until the sauce has thickened and the flavors meld beautifully.
8
Carefully remove the cooked meat and place it on a warm serving platter. Stir the crushed gingersnaps into the pot juices, stirring constantly until it thickens to your desired consistency. Pour this delightful sauce over the sauerbraten.
9
Serve the luxurious sauerbraten with rich potato or bread dumplings. Complement the dish with a full-bodied red wine, such as Pommard Burgundy, to enhance the flavors of this beloved traditional meal.
Nutrition Information
25g
Fat
31g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Luxurious Lutheran Sauerbraten?
It is a traditional German roast beef dish marinated for several days in a mixture of vinegar, vegetables, and spices, inspired by the historic Lüchow’s restaurant.
What is the inspiration for this specific sauerbraten recipe?
This recipe is inspired by the culinary heritage of the historic Lüchow’s restaurant in New York City.
How long does the beef need to marinate?
The meat must be refrigerated and marinated for a total of four days to ensure it is tenderized and fully infused with flavor.
What type of meat is used in this recipe?
The recipe calls for 3 lbs of round steaks.
What ingredients are in the marinade?
The marinade consists of red wine vinegar, water, onions, carrot, celery, cloves, peppercorns, and bay leaves.
What type of vinegar should I use?
You should use 1/2 pint of red wine vinegar for the marinade.
How do I prepare the round steaks before marinating?
Wipe the steaks with a damp cloth and season both sides generously with salt and pepper.
What kind of container should be used for marinating the meat?
Use a non-reactive bowl made of earthenware, glass, or enamelware to prevent chemical reactions with the vinegar.
Should I turn the meat during the four-day marination period?
Yes, you should turn the meat occasionally during the four days to allow for even marination.
How much water is added to the marinade?
Approximately 2 1/2 pints of water are added, or enough to fully submerge the meat.
What do I do with the marinade after the four days?
Drain the marinade but reserve the liquids and vegetables to be used during the simmering process.
How do I sear the meat?
Heat vegetable oil and one tablespoon of butter in a large pot over medium-high heat and brown the steaks on all sides.
How long does the beef simmer in the marinade liquid?
The beef should simmer covered for about 3 hours until it becomes tender.
What is the purpose of the flour and sugar mixture?
This mixture is cooked until golden brown and added to the pot to thicken the sauce and deepen the flavor.
How long is the final cooking stage after adding the flour mixture?
Cook for an additional hour after adding the flour mixture to allow the sauce to thicken and flavors to meld.
How many gingersnaps are needed for the gravy?
The recipe requires 5 crushed gingersnaps to be stirred into the pot juices at the end.
What is the traditional side dish for Sauerbraten?
It is traditionally served with potato dumplings or bread dumplings.
What wine is recommended to pair with this meal?
A full-bodied red wine, such as Pommard Burgundy, is suggested to enhance the flavors.
How many calories are in a serving?
There are approximately 400 calories per serving.
What is the fat content per serving?
Each serving contains approximately 25g of fat.
How many grams of carbohydrates are in the dish?
There are 31g of carbohydrates per serving.
How much protein is in this sauerbraten recipe?
The recipe provides 25g of protein per serving.
How many onions are used?
The recipe uses 2 sliced onions.
How many whole cloves are required?
The recipe calls for 4 whole cloves.
How many peppercorns are used?
The recipe requires 4 whole peppercorns.
How many bay leaves are needed?
You will need 2 bay leaves for the marinade.
How much butter is used in total?
A total of 6 tablespoons of butter are used for sautéing and thickening.
Is sugar used in this recipe?
Yes, 1 tablespoon of sugar is used to help brown the thickening mixture.
What is the total number of ingredients?
There are 16 ingredients used in this recipe.
How much flour is needed for the sauce?
The recipe uses 3 tablespoons of flour for thickening the gravy.