38 vinegar gravy recipes

German sauerbraten marinated 2-4 days in Coca-Cola, vinegar, and warm spices, then braised fork-tender in a Dutch oven. Served with gingersnap gravy from the pan drippings.

Pot roast with sour cream gravy: chuck roast braised with vinegar and dill, paired with potatoes, carrots, and zucchini. The Eastern European-leaning Sunday dinner that finishes with a tangy sour cream sauce.

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

German rabbit hasenpfeffer braised after a two-day vinegar marinade with pickling spices and onion. A traditional sour, tender stew with rich pan gravy made from the marinade.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

German sauerbraten marinated four days in spiced vinegar, then slow-braised fork-tender in a sweet-sour gravy thickened with crushed gingersnaps. The classic sweet-and-sour pot roast, here with a lean bison twist.

Skillet pork blade steaks simmered in peach nectar with basil and vinegar, then served over rice with a glossy fruit gravy. A sweet-savory one-pan dinner with Southern charm.

A Sauerbraten-style pot roast marinated 3 days in vinegar and spices, braised until fork-tender, and finished with a gingersnap-thickened gravy. Old-world flavor worth the wait.

Round steak smothered in a rich browned-flour gravy with sliced onions, fresh tomatoes, and apple cider vinegar. A Southern braised steak that turns a tough cut fork-tender.

Traditional German sauerbraten with a four-day vinegar marinade, slow-braised rump roast, and a tangy gingersnap-and-sour-cream gravy. An old-world Sunday dinner worth the wait.

Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.

Fork-tender chuck pot roast browned and slow-simmered with dill and a splash of vinegar, then finished with potatoes, carrots, zucchini, and a tangy sour cream gravy. A one-pot Sunday dinner.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.

Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.