1) Classic German dish 2) Classic German cuisine 3) Classic German scran 4) Classic German chow 5) Classic German grub 6) Classic German nosh 7) Classic German fare 8) Classic German special 9) Dish 10) German cuisine 11) German entrée 12) German scran 13) German special 14) German chow 15) German fare 1) Pot roast 
Sauerbraten (German: `sour roast` from sauer for `sour` or `pickled` and Braten for `roast meat`) is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for several days (recipes vary from three t...
German for "sour roast." Describes a beef roast marinated for five days or more in a sweet-sour marinade and braised. It is best made from the bottom round.
in German cuisine, dish of spiced braised beef. A solid cut from the round or rump is marinated for three or four days in red wine and vinegar ...
a marinated pot roast of beef with a rich dark gravy sweet with sugar and gingerbread crumbs and sour with a touch of vinegar. Traditionally served with cooked red cabbage and fluffy potato dumplings.
[n] - pot roast marinated several days in seasoned vinegar before cooking
noun pot roast marinated several days in seasoned vinegar before cooking; usually served with potato dumplings