Sauerbraten and Spaetzle - Q Byrd - Kraft Recipes Top
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Sauerbraten and Spaetzle - Q Byrd

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  • Put cubed leftover roast in a pot. Add gravy and vinegar. For a "tart" sauce, use 1 cup of vinegar. For less "tartness" use less vinegar. Put Allspice and bay leaves in a "tea" strainer. Put strainer in the sauce. Simmer for 45 minutes, stirring occasionally. If the sauce looks too watery, add a small amount of cornstarch (mix cornstarch with a little water first then pour it in).
  • While the meat and sauce is simmering prepare the spaetzle. Mix eggs and milk in a bowl. Start adding flour until it becomes a "chewy" dough (right before it pulls away from the sides).
  • Bring a pot of water to a boil. When at a full boil, drop small scoops of dough into the water. The dough will sink. The spaetzle are cooked when they rise to the surface of the water. Usually 5-10 minutes. When finished put spaetzle in bowls and top with the Sour Meat and gravy.

Special Equipment Needed


This recipe was from my great grandmother. Back in her day no one wasted food, especially meat (sometimes it was expensive and hard to come by). So this was a great way to spark and spice up the leftovers! This is my husband’s favorite dish that I make and it makes me feel so good when he stuffs himself on it. If you like tart food, then you'll love this dish.

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