sauerbraten U.S.
(ˈsaʊəˌbrɑːt(ə)n, ‖ ˈzaʊərˌbraːtən)
[Ger., f. sauer sour + braten roast meat.]
A dish of German origin consisting of oven- or pot-roasted beef that has been marinaded in vinegar with peppercorns, onions, garlic, and bay-leaves before being cooked.
| 1889 B. K. Kramer ‘Aunt Babette's’ Cook Bk. 62 (heading) Sauerbraten. 1923 Ladies' Home Jrnl. Mar. 133/1 A demure little Mennonite maid..will invite you cordially to ‘sit up’ to a table arrayed with the wealth of cup cheese and pot cheese and sugar cakes and sauerbraten and noodles and all the rest of the savory dainties..on the menu of a Pennsylvania Dutch family. 1931 Better Homes & Gardens Mar. 44/3 The Sauerbraten mit Kartoffelklossen—that pot roast with the wonderful sauce. 1938 L. Bemelmans Life Class i. i. 29 They lived on a diet of sauerbraten and cabbage. 1964 S. Bellow Herzog 80 We eat in twenty minutes. Good chow. Sauerbraten. 1966 N. Freeling King of Rainy Country 84 There was a very good delicate sauerbraten, with almonds and raisins in it, not too vinegary. 1978 Detroit Free Press 16 Apr. (Detroit Suppl.) 28/2 Or the sauerbraten, the German version of roast beef, is always good, marinated with a vinegar mixture which later is used to make the rich brown gravy. |