Two things that I do feel are essential to call it Sauerbraten are 1) it needs to marinade for a few days and 2) it needs to have gingersnaps and juniper berries. Personally, for me this recipe beats them all, but that is just my opinion.
I have had Sauerbraten in Germany that was not nearly as good as some I have had in America.
Furthermore, like with my efforts to create a goulash dish, I think that Sauerbraten varies widely and there is no one authentic version. I don’t really go too much for authenticity, but instead focus on something that myself and family enjoy. Whether my version is “authentic” is debatable. However, over many years I have tweaked this recipe far beyond what was in that book to something I feel is fairly unique. Erin discusses this book in her list of favorite cookbooks and I firmly agree. I was inspired to start making my own Sauerbraten from David Rosengarten’s It’s All American Food. The point is Sauerbraten is not easy to find on a restaurant menu, so I had to learn to make it myself. Austria Hof has great Happy Hour specials we usually take advantage of. We also have been to Austria Hof by the ski slopes in Mammoth Lakes but the $29 price tag for the dish has scared me off. The only other German restaurant we frequent on rare occasions is Haus Heidelberg in Hendersonville, NC. I have actually tried quite a few things on their large menu but it is hard to pull me away from the Sauerbraten. The one German restaurant in San Diego we go to every few years is Kaiserhof in Ocean Beach. On the rare times I go to a German restaurant I usually order Sauerbraten.
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