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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. This recipe has 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.
Sauerbraten Recipe
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 recipe
- beef stew meat
- large onion
- low-sodium beef broth
- red wine vinegar or cider vinegar
- bay leaves
- gingersnap cookies
- brown sugar
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For serving
- cooked spaetzle or egg noodles
- fresh chopped parsley, if desired
How to make Slow Cooker Sauerbraten Beef in Gingersnap Gravy
- 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
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Equipment
Ingredients
For the Sauerbraten Beef
- 2 pounds 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 tablespoons 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.
Notes
- Serve over your favorite noodles and try a side of peas or green beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on November 4, 2012. Post updated on September 7, 2019.
I just found this and even though only having Sauerbraten one time 40 years ago, has always stuck with me to try. I used a bottom round roast and added carrots. I think for us we could have better served without the addition of brown sugar as there was plenty of sugar in the cookies. Nonetheless it was delicious and will make again next winter!
This recipe sounds delicious. I will be trying this next week.
Could you please tell me is cider vinegar the same as apple cider vinegar?
You can use them interchangeably in this recipe. Apple cider vinegar is made with apples, while cider vinegar can be made from different fruits.
Making this tomorrow. Just wondering if I am searing the meat before o put in on the Crockpot? Thanks
You can, but it is not necessary!
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…….