Knorr Sauerbraten mix is a seasoning base for German-style sauerbraten: beef slowly braised until tender in a tangy, spiced gravy. This version uses the packet to simplify the sauce and skips the traditional multi-day vinegar marinade, making it a practical roast for a weekend meal.
Ingredients
- 3 lb (1.36 kg) boneless beef chuck roast
- 1 tablespoon (15 ml) neutral oil
- 2 medium yellow onions, about 10 oz (280 g), sliced
- 2 cups (475 ml) water, divided
- 1 packet (about 1.7 oz / 50 g) Knorr Sauerbraten mix; check the packet size and directions, as formulations can vary by country
- 1 cup (240 ml) red wine vinegar
- 2 tablespoons (30 ml) brown sugar
- 2 tablespoons (16 g) all-purpose flour
- 2 tablespoons (30 ml) cold water, for mixing with the flour
- ¼ teaspoon fine salt, or to taste, only if needed after cooking
- ⅛ teaspoon ground black pepper, or to taste
Instructions
- Prepare the beef. Pat the roast dry with paper towels. Trim away any thick, hard pieces of surface fat, but leave some marbling for tenderness. Season lightly with pepper; wait to add salt until you taste the finished gravy because seasoning mixes may already contain salt.
- Brown the roast. Heat the oil in a Dutch oven or heavy, oven-safe pot over medium-high heat. Brown the beef on all sides, turning with tongs, for about 8–10 minutes total. Transfer it to a plate. If the pot looks dry, add a teaspoon of oil; do not let browned bits burn.
- Soften the onions. Add the sliced onions to the pot and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden. Stir in the brown sugar and cook for 30 seconds. Pour in the vinegar and scrape the bottom of the pot to loosen the browned bits.
- Mix the sauce. Whisk the Knorr mix into 1½ cups (355 ml) of the water until there are no large lumps. Pour it into the pot with the onions and vinegar. Stir, then return the beef and any juices to the pot. The liquid should come partway up the roast; add some or all of the remaining ½ cup (120 ml) water if needed.
- Braise until tender. Bring the liquid just to a simmer, cover the pot, and place it in an oven heated to 325°F (163°C). Cook for about 3 hours, turning the roast once halfway through. Begin checking at 2½ hours: it is ready when a fork slides in easily and the meat pulls apart with little effort. Check the thickest part with a food thermometer; USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef, though chuck usually needs longer cooking to become tender.
- Rest and finish the gravy. Transfer the roast to a board, tent loosely with foil, and rest for 10 minutes. Skim excess fat from the sauce. In a small bowl, whisk the flour with 2 tablespoons (30 ml) cold water until smooth. Bring the sauce to a gentle simmer on the stovetop and whisk in the flour mixture. Simmer for 2–3 minutes, stirring, until thickened. Taste and add salt or pepper only if needed.
- Slice and serve. Slice the beef across the grain, or pull it into large pieces if it is very tender. Spoon the warm gravy and onions over the meat. The active preparation and browning take about 20 minutes; the stated cook time includes the braise, brief rest, and gravy finishing.
Tips
- Use the packet as your guide. Knorr mix sizes and instructions differ between markets. If your packet specifies a different liquid amount, follow its directions and adjust the recipe’s added water accordingly; keep the vinegar modest if the mix is already strongly sour.
- Choose a braising cut. Chuck roast works well because its connective tissue softens during a long, moist cook. Lean steaks or tenderloin can dry out before the sauce develops the same body.
- Keep the braise gentle. A hard boil can make the meat tighten and the sauce reduce too quickly. If cooking on the stovetop instead of the oven, use the lowest heat that maintains a quiet simmer and check the liquid occasionally.
- Fix a sauce that is too sharp. Stir in a little extra brown sugar, a spoonful at a time. If it is too thick, loosen it with warm water; if too thin, simmer uncovered briefly or add a small additional flour slurry.
Serving Suggestions
Serve sauerbraten with potato dumplings, boiled potatoes, buttered egg noodles, or spaetzle to catch the tangy gravy. Red cabbage is a familiar German-style accompaniment, while roasted carrots or green beans add a simple vegetable side. Put extra gravy on the table, and offer bread for any sauce left on the plate.
Variations
For a slightly less sharp sauce, replace up to half of the vinegar with water or unsalted beef broth; the result will be milder and less traditionally tart. To add the sweet-sour finish found in some regional and family versions, stir in 2–3 tablespoons (20–30 g) of drained raisins during the final 20 minutes of braising. For a richer gravy, replace ½ cup (120 ml) of the water with beef broth, keeping in mind that both the broth and packet may add salt. A classic sauerbraten is often marinated for several days before cooking; this shortcut recipe is seasoned during the braise instead, so it will not have quite the same depth.
Storage and Reheating
Refrigerate the beef and gravy in shallow, covered containers within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For longer storage, freeze in airtight containers for up to 2–3 months for best quality, then thaw in the refrigerator. Reheat portions covered on the stovetop over low heat, stirring the gravy and adding a splash of water if needed, or use a microwave in short intervals. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Do not leave cooked beef at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Do I need to marinate the beef for this recipe?
No. This recipe uses the Knorr mix, vinegar, and onions directly in the braising liquid, so it does not require a separate marinade. Traditional sauerbraten recipes often marinate the meat for several days, which gives a more pronounced, even tang.
Can I make this without a Dutch oven?
Yes. Brown the beef and onions in a skillet, then transfer them and the sauce to a covered roasting pan or oven-safe casserole. Seal it tightly with a lid or foil so the braising liquid does not evaporate too quickly.
Can I cook it in a slow cooker?
Yes. Brown the beef and onions first for better flavor, then add them to the slow cooker with the mixed sauce. Cook covered on low for about 8–9 hours or high for about 4–5 hours, until fork-tender. Slow cookers vary, so use tenderness rather than the clock alone, and verify the meat with a thermometer.
What if I cannot find Knorr Sauerbraten mix?
Use a comparable German-style sauerbraten seasoning packet if available, following its package directions. Otherwise, use a tested sauerbraten recipe with measured spices and a marinade; a generic brown-gravy packet alone will make gravy but will not reproduce the mix’s characteristic sour-spiced flavor.
Why is my beef still tough after three hours?
Chuck can need more time, especially if the roast is thick or the oven runs cool. Keep the pot covered and continue braising in 20–30-minute increments until a fork enters easily. Add a little hot water if the sauce level becomes low.
Can I prepare it ahead?
Yes. Cook it, cool it promptly, and refrigerate the beef in its gravy. The flavor often melds overnight. Slice the chilled roast for neat portions, then reheat gently until the leftovers reach 165°F (74°C).
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