"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."
- 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
- 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.
- 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.
- 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
Reviews for Sauerbraten Stew
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."