Round Steak Sauerbraten Recipe
- 1 envelope brown gravy mix
- 2 tablespoons plus 1-1/2 teaspoons brown sugar
- 2-1/2 cups cold water, divided
- 1 cup chopped onion
- 2 tablespoons white vinegar
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 2-1/2 pounds beef top round steak, cut into 3-inch x 1/2-inch strips
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup cornstarch
- 10 cups hot cooked egg noodles
- 1. In a 5-qt. slow cooker, combine the gravy mix, brown sugar, 2 cups water, onion, vinegar, Worcestershire sauce and bay leaves.
- 2. Sprinkle beef with salt and pepper; stir into gravy mixture. Cover and cook on low for 6-8 hours or until meat is tender.
- 3. Combine cornstarch and remaining water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until thickened. Discard bay leaves. Serve with noodles. Yield: 10 servings.
3/4 cup beef mixture with 1 cup noodles equals 331 calories, 6 g fat (2 g saturated fat), 96 mg cholesterol, 741 mg sodium, 37 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
Reviews for Round Steak Sauerbraten
"My family loved this. Why not 5? Because if you do the recipe as above you won't get a 5. After reading reviews after I had set up the recipe I knew things needed adjusting. Boring was a big issue in the comments. I doubled the recipe to start before I read the reviews but not the water. I also only used 1 tsp of salt and 1 tsp of pepper. What the recipe was asking for was way to much sodium and too much pepper can ruin a recipe. It can always be added later. After reading reviews I took out my Red Wine Vinegar and put a few gluggs of in the crock pot. I used red wine vinegar because another sauerbraten recipe I sort of liked used it and white vinegar just didn't seem to have enough kick even after I read the ingredients. Yes I used the white vinegar too. At the end of the cooking I only added enough water to make the cornstarch watery and added a few more gluggs of Red Wine Vinegar. It made a nice gravy and I served it on potatoes not noodles. A German type recipe should be served with potatoes in my mind. The recipe is sound but just needs a few adjustments according to taste buds. If you cook enough you will know what you and your family like. I'm sorry I can't quantitate the Red Wine Vinegar. It came down to what my taste buds said was how a traditional Saurbraten should be flavored."
"Too sweet - boring - removing from my recipe box :("
"Comfort food at its best. Beef and Noodles what could be better. Makes large batch so that you can enjoy left overs."
"Recipe was just okay. There are many other recipes on this wonderful website that are much more delicious.~ Theresa"
"While we found the meat to be incredibly tender and the sauce good, we just expected something more. Since I don't know what Sauerbraten is supposed to taste like, this recipe could be spot on and we wouldn't know it. Overall, a very good and simple preparation for beef."
"This was really good. I will definitely make again."
"Very tasty and tender. After purchasing meat I went ahead and cut up according to recipe instructions and combined seasonings with wet ingredients minus water and placed in freezer safe ziplock bag. I then placed the marinated meat in my freezer for later use. I let it thaw in it's bag and emptied contents into a deep skillet, covered and cooked on low for about 30 minutes. Meat was still very tender even with the decreased cooking time. I served this with a creamed spinach recipe I found here as well. It was a big hit with the family."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.