You don’t have to wait for days to enjoy this Slow Cooker Sauerbraten Beef in Gingersnap Gravy. This mouth-watering old-world dish is tender and absolutely delicious served over spaetzle or noodles!
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If you ever find yourself traveling on I-80 through Eastern Iowa, I would highly recommend two stops. One is at the World’s Largest Truck Stop in Walcott, Iowa. They have an awesome museum, shop and of course, food! The second stop needs to be in the Amana Colonies. It is actually seven different villages that transport you to a different time and place. They have so much to see and do … and the Chocolate Haus is to die for! They also have a Meat Shop and Smokehouse. There are tons of little shops with antiques, quilts, candles, wood crafts, wineries, etc …. and one of my favorite stops was always the Ox Yoke Inn.
The meals at the Ox Yoke Inn are served family-style. My favorite thing to order is the Sauerbraten with Spaetzle noodles. I live too far away to stop by for dinner, (obviously). I like to replicate the flavor at home with this easier version of Sauerbraten. It cooks in the slow cooker and makes a great Sunday meal when you want something a little different.
Back in the day, I read cookbooks like a regular book. I found this recipe several years ago in one of my mom’s cookbooks and copied the recipe down. It’s become a family favorite – especially when the weather turns cooler. We usually enjoy it over spaetzle or buttered noodles with some kind of veggie and bread on the side.
Slow Cooker Sauerbraten Beef in Gingersnap Gravy
Traditional Sauerbraten in marinated in a mixture of vinegar or wine, herbs, spices, and seasonings for several days. I don’t know about you, but I don’t have time for all of that. I need easy – which is why this recipe appealed to me! The beef is slow-cooked in beef broth and vinegar along with bay leaves and chopped onion. After cooking for several hours, the bay leaves are removed, and gingersnap cookies and brown sugar are added during the last 15-20 minutes of cooking to make the most amazing gravy! That’s it!! This speedy version (although, not really speedy) is soooo worth it!!
Slow Cooker Sauerbraten Beef in Gingersnap Gravy – Ingredients
- 2 lb. beef stew meat
- 1 large onion, chopped
- 1 cup low-sodium beef broth
- 1 cup red wine vinegar or cider vinegar
- 2 bay leaves
- ¾ cup crushed gingersnap cookies (about 15 cookies)
- 2 tbsp. brown sugar
For serving
- cooked spaetzle or egg noodles
- fresh chopped parsley, if desired
Slow Cooker Sauerbraten Beef in Gingersnap Gravy – Recipe Instructions
- In a slow cooker, combine the beef, onions, broth, vinegar and bay leaves. Mix well. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the meat is cooked through and very tender.
- Remove the bay leaves from the beef mixture. Stir in the crushed gingersnaps and brown sugar. Cover and continue to cook on LOW setting for an additional 15 minutes or until the mixture is bubbly and thickened.
- Serve beef mixture over cooked spaetzle or egg noodles. Sprinkle with parsley if desired.
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Slow Cooker Sauerbraten Beef in Gingersnap Gravy
You don't have to wait for days to enjoy this Slow Cooker Sauerbraten Beef in Gingersnap Gravy. This mouth-watering old-world dish is tender and absolutely delicious served over spaetzle or noodles!
Ingredients
For the Sauerbraten Beef
- 2 lb. beef stew meat
- 1 large onion, chopped
- 1 cup low-sodium beef broth
- 1 cup red wine vinegar or cider vinegar
- 2 bay leaves
- ¾ cup crushed gingersnap cookies (about 15 cookies)
- 2 tbsp. brown sugar
For serving
- cooked spaetzle or egg noodles
- fresh chopped parsley, if desired
Instructions
- In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. Mix well. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the meat is cooked through and very tender.
- Remove the bay leaves from the beef mixture. Stir in the crushed gingersnaps and brown sugar. Cover and continue to cook on LOW setting for an additional 15 minutes or until the mixture is bubbly and thickened.
- Serve beef mixture over cooked spaetzle or egg noodles. Sprinkle with parsley if desired.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 15gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 177mgSodium: 373mgCarbohydrates: 39gFiber: 1gSugar: 10gProtein: 54g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published on November 4, 2012. Post updated on September 7, 2019.
When I saw the Title I thought ..oh no, I have no idea what this is,(must be something alien!) but to my delight you are using normal ingredients!! Sounds very interesting 😉
I live in Iowa and have been going to The Amana Colonies since I was just a little girl. As a matter of fact, I was married in the winter and I spent my honeymoon there. It is a fantastic place to spend time and just relax. So many things to look at, shop for, and the food is to die for. I have had the Sauerbraten at the Ox Yoke Inn, I cant wait to try this recipe. I wish you could go more often because it is such a treat. thanks for promoting our beautiful Amana's so more people can maybe take advantage of them.
mary
Your recipe sounds great! Will have to try it. Both of those stops sound interesting – I think the World's Largest Truck Stop would be more appealing to my husband, while the Amana Colonies sounds very interesting to me. If we are ever up that way we will have to stop at both!
What an interesting combination! My background is German, so I was intrigued by the title and just had to click through (from as link up). I'm gonna try this one this week! Thank you. 🙂
My husband and I enjoyed Sauerbraten when we lived in Germany, but I haven't really thought much about it until I saw your recipe. Thanks for sharing this. I need to make it and bring back good memories. I also will stop at the places you recommend if I'm ever in that neck of the woods. thanks.
This sounds delicious Jamie! Pinning to try!
This sounds intriguing and I love that it cooks in the crockpot. Perfect for a busy work day. Thanks for sharing on Tout It Tuesday! Hope to see you next week.
oh so yummy come see what I shared at http://shopannies.blogspot.com
I had to laugh at What A Blast's comment b/c I thought the same thing: What is this? Only to find that nothing out of the ordinary is needed. I'm digging the idea of gingersnap gravy. Thank you for sharing this week.
Mmmmm! Pinning this. Thanks for sharing it.
This sounds so good!
I have been wanting an easy sauerbraten recipe and who better to get a deliously easy one than from you Jamie! We have a German restaurant nearby and I love the sauerbraten ans spaetzle! I have everything but the ginger snaps but a quick trip to the store will fix that!! Pinning!
Sounds so delicious! I am going to give this a try. I bet it smells wonderful while it is cooking! Linda @www.paperseedlings.com
I love truck stops. When I was in high school we used to like to hang out at a truck stop diner. There were telephones in each booth. This sounds like an awesome stick to your ribs kinda meal. Thanks for sharing it on foodie friday.
Hi Jamie,
I recently ordered Sauerbraten in a German restaurant, it was very good. I am very excited to have this recipe! Have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I love Sauerbraten, and this recipe looks really good! Thanks for sharing on Foodie Friends Friday!
Good morning my friend!! I just wanted to let you know that your recipe is featured on this weeks Manic Monday http://bobbiskozykitchen.blogspot.com/2012/11/manic-monday-party-17.html
I hope you will share again!!
What a great idea to make sauerbraten in a crockpot. I love the gingersnap flavor. Thanks for sharing with Thursdays Treasures
Jamie,
I've never had Sauerbraten but it looks delicious. Thanks so much for sharing the recipe.
Michelle
Hubby and I used to do a Sauerbraten with Gingersnap Gravy dinner party every year. We need to get back to that!
I have made this dish from Scratch.. really.. I took a German recipe and took the hunk of meat and did a brin and left it in the fridge for 3 days.. and then by the time it got in the oven.. I was so excited because it had taken me so long to get this far..lol.. I then took it to a friends apartment and we had a great meal.. We had it with Mashed Spuds…. It was Fabulous…….