Sauerbraten & Potato Pancakes ~ Cultural Connections

Hi, Tamy here. No, it’s not Sunday already. I will be filing in for Pacey this week. I’m from Texas, but my Texas family is originally from Germany so I thought I’d share my version of Sauerbraten and potato pancakes with you. I originally posted this here. I hope you enjoy it.


3 pound chuck roast
2 cups vinegar
2 cups water
2 teaspoons Wyler’s beef granules or 2 tablespoons beef bouillon paste
1 medium onion, thinly sliced into rings, separated
2 bay leaves
1 teaspoon white pepper
1/4 cup sugar
1/4 cup lemon juice
1 tablespoons ground cloves
6-10 gingersnaps

  • In a medium saucepan blend all the ingredients together except the ginger snaps. Heat, but do not boil.
  • Pour over the roast in a tight sealed Tupperware marinader. Marinate 48-72 hours, turning twice daily.
  • On the 3rd day remove the roast from the marinade, drain well saving all marinade and brown* on both sides and all edges.
  • Put roast in roasting pan and pour marinade over top. Bake for 3 hours covered and undisturbed.
  • During the last 30 minutes add the gingersnaps to the liquid and allow them to soften. If you are going to want more gravy than there is liquid, add a can of beef consomme at this time.
  • Remove bay leaves. If you prefer you can use whole cloves (8-10) and tie those and the bay leaves into a cheesecloth bag that can be more easily removed.
  • Remove roast from pan and whisk in roux until desired gravy consistency is reached.

*Browning will take longer because of the vinegar in the marinade.


3+ cups peeled, grated & squeezed* potatoes
1 large bunch green onions, minced or 1 small Vidalia onion, minced
1/2 cup self rising flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1 egg, beaten
4 tablespoons butter, melted

  • Sift together the flour, salt and pepper.
  • Whisk together the buttermilk, egg and butter until smooth.
  • Whisk in the flour mixture until well blended.
  • Fold in the potatoes and onions.
  • Drop onto hot griddle and make your pancakes.
  • Serve with applesauce and sour cream or with the Sauerbraten gravy.

*I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.


2 thoughts on “Sauerbraten & Potato Pancakes ~ Cultural Connections

  1. Potato Pancakes.We call them potato latkes and we especially serve them for Chanukah. I make them throughout the year but not that often. I like to have it special for Chanukah.I am lazy. I use the food processor to shred the potatoes. We fight over shredded against diced. Now that I have a mandolin, I guess I could use that.Thanks for sharing the recipe.

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