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Old 12-17-2007, 07:45 AM   #1
Assistant Cook
Join Date: Dec 2007
Posts: 3
Need help reducing recipe for Saurebraten

breaking down this recipe for 100 people, can anyone break it down to at least 12?


Beef 38 lb
Vineger 3 qt
Water 5 qt
Can tomatoes 13 lb ( I already know I need one can)
Brown suger 2 1/2 lb
salt 4 oz
dry mustard 2 oz
cloves, whole 1oz
Cinnamon 1/2 oz
allspice 1/2 oz
nutmeg 1/2 oz
onions 1 1/2 lb
celery 1 1/2 lb
carrots 1 lb
chopped garlic 2 oz.

Thanks for any help doing this, this is my fathers Navy recipe and it is really really good, he broke it down years ago and I have misplaced it and he is no longer with us so I can't get the breakdown again.

Thank you


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Old 12-17-2007, 08:22 AM   #2
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Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Won't even attempt to help you Barbara - US measurements are alien to me and I might steer you wrong, but welcome to DC anyway!

[But wow, there are a HUGE amount of recipes for sauerbraten, aren't there!!!]

Too many restaurants, not enough time...
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Old 12-17-2007, 08:50 AM   #3
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Location: Sugar Land, Texas
Posts: 316
google recipe conversion charts,,here's one..there are many more if this one doesnt work for ya eDiets.com - Sorry, your browser is not compatible!

edit..weird it change the words in that link..hope it still works...it does when I click on it..never have had that happen before
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Old 12-17-2007, 08:58 AM   #4
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the 1`st thing to do would be break it down into Sensible units of Metric, and then divide by 100.
that will give you the portioning for One person, it`s up to you to scale it up to serve however many you want to after :)

converting to Metric Instantly gives you a Common Denominator of Base 10 :)
Katherine Snow. xx
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Old 12-17-2007, 09:12 AM   #5
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Join Date: Dec 2007
Posts: 3
Thanks for the help, I will work on it more when I get off work. It is a wonderful recipe!!
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Old 12-17-2007, 03:10 PM   #6
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Join Date: Dec 2003
Location: Southeast NC
Posts: 474
I love Sauerbraten and make it for my family from time to time. I came up with this conversion. Maybe it will help.

6 lbs Beef chuck or shoulder roast (you will lose some weight during the cooking process)
2 cups vinegar
3 cups water
1 cup brown sugar
2 tsp salt
1/2 tsp mustard
1/4 tsp whole cloves
1/4 tsp allspice
1/4 tsp nutmeg
1 med onion
2 ribs celery
2 carrots
3 cloves garlic chopped

I always serve mine with stewed, dried fruits like apricots, apples, raisins, prunes that I stew in a little Riesling. Hope this helps!
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
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Old 12-17-2007, 03:50 PM   #7
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Join Date: Dec 2007
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Thank you so much Bubba, I will use your version and add the tomatoes to it. I have not had sauerbraten in years and when I saw my fathers old navy recipes it brought back memories, he made it as a stew after soaking the meat for three days and made a gravy out of the juices. I will try your version with the dried fruits as well.

Thank you very much.


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