sauerbraten

Etymology

From German: sauer (“sour”) + Braten (“roast meat”).

Noun

sauerbraten (countable and uncountable, plural sauerbratens)

1. A German dish of roasted marinated horse meat or beef. (Today, in most cases, beef is used instead of horse meat; pork is also used.)
   • 1992 March 13, Jody Stern, “Restaurant Tours: joie de Germans?”, in Chicago Reader‎:

     My sauerbraten ($10.95) was a disaster, thin slices of beef drowned in a lake of gravy, and way too sauer, although the accompanying spaetzle were firm and buttery.

   • 1994 July 22, Grant Pick, “Bigot for Hire”, in Chicago Reader‎:

     The worst thing that would have happened if Germany had won is that I'd be speaking German now and eating sauerbraten instead of hamburger," he says. "

   • 2006 November 24, Michael Gebhert/Mike Sula/David Hammond, “Critic's Choice/Roast Pheasant in a Sleigh and Other Eastern European Delights”, in Chicago Reader‎:

     But some meat dishes, like the sauerbraten, are drenched in sauces that tend to be a little too heavy and sweet.