So you’re all set to tackle the preparation of that German sweet-and-sour beef classic, sauerbraten. Beef (such as eye of round): Check. Vinegar (for the sour part): Check. Ginger snaps? Ketchup?

Ready to level up your pot roast? Try this classic method and add a surprising and sweet ingredient to elevate the texture ...

Sauerbraten, a German Pot Roast, will probably not be found in a cookbook “Ready in 30 minutes.” This most memorable recipe takes some advanced preparation. Julianne Eilinsfeld, a resident of Shaler, ...

Cube 2: Sauerbraten is an engine/editor for designing andplaying first person shooter games, primarily aimed at multiplayerLAN games. It is an entirely open source/freeware project, activelysupported ...

This German sauerbraten recipe is the very definition of comfort. While it looks simple on the plate, it requires some prep work (although the active cooking time isn’t really too long). The magic of ...

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM Sauerbraten — marinated for several days, then braised several hours — is the centerpiece of a meal that includes red cabbage and potato salad. Start with ...

Sauerbraten is a classic German recipe that makes something wonderful from a less tender cut of beef by overnight marinating and slow cooking. In this version, the pleasantly balanced sweet-sour taste ...

The crazy weather this year requires a comforting dish to wash away the winter blahs. Sauerbraten, a German-style pot roast, is just the thing. The beef is marinated for two days before cooking, which ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

BATON ROUGE, La. (WAFB) - Sauerbraten is one of those old-world dishes brought to Louisiana by the Germans in the 18th and 19th centuries. Once settled in Louisiana, they altered the recipe slightly ...

Dear SOS: Help! I am looking for a much-loved recipe I seem to have lost. It was an old German sauerbraten recipe which was in the newspaper about 10 years ago. It had a three-or four-day marinade.