Which country is Sauerbraten considered as the national dish?

Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.

Before cooking, the raw meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Usually, tougher cuts of meat such as rump roast or bottom round of beef are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes (Kartoffelpuffer), potato dumplings (Kartoffelklöße), or Spätzle pasta.

Ingredients used in the marinade, and accompanyments served with Sauerbraten, vary across regions. Regional variants of the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia.

The name "Sauerbraten" is of German origin and means "sour roast". The word derives from Sauer meaning "sour" or "pickled" and Braten meaning "roast meat".