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Sauerbraten Stew Recipe
Sauerbraten Stew Recipe photo by Taste of Home

Sauerbraten Stew Recipe

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"With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off," notes Margaret Ashcraft of Piqua, Ohio. "Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles."
TOTAL TIME: Prep: 30 min. + marinating Cook: 2 hours
MAKES:2 servings
TOTAL TIME: Prep: 30 min. + marinating Cook: 2 hours
MAKES: 2 servings

Ingredients

  • 1/2 cup water
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 boneless beef chuck roast (3/4 pound), cut into 1-inch cubes
  • 3/4 teaspoon salt
  • Dash pepper
  • Dash ground nutmeg
  • 1 small onion, sliced
  • 2 teaspoons minced fresh parsley
  • 1 bay leaf
  • 3 tablespoons raisins
  • 2 teaspoons cornstarch
  • 2 tablespoons half-and-half cream
  • Hot cooked egg noodles

Directions

  1. In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool. Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag. Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight.
  2. Drain, reserving 1/2 cup marinade. Discard bay leaf. Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
  3. Stir in raisins. Combine cornstarch and cream; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve over noodles. Yield: 2 servings.
Originally published as Sauerbraten Stew in Country Woman March/April 2005, p37

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Reviewed Jan. 1, 2015

"I love sauerbraten, so when I came across this recipe I tried it and loved it! My husband even liked it (he's not keen on trying anything new). This is one of the very few recipes I make that I didn't have to change anything."

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