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Sauerbraten Stew
SUBMITTED BY:
Margaret Ashcraft
"'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.'"
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PREP TIME
30 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 30 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
3/4 pound boneless beef chuck roast, cut into 1-inch cubes
3/4 teaspoon salt
Dash pepper
1 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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jun. 20, 2007 by
Sharon C.
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Sharon C.
Jun. 20, 2007
Flavor was great, I used leftover sirloin tip roast cut into chunks (it was way too rare, so I marinaded for a couple of hours, and cooked as written), added 1/4 cup red wine and extra vinegar & sugar to make more "sauce" (our preference), I left off the raisins, and served with mashed potatoes and red cabbage. Just about as good as regular sauerbraten that you have to marinade for days, but so easy and quick with leftover meat! Thank you, this is a regular. I'll definitely try with egg noodles next time.
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Flavor was great, I used leftover sirloin tip roast cut into chunks (it was way too rare, so...
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Reviewed on May 22, 2008 by mrsmaryj
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mrsmaryj
May 22, 2008
was very good.. but I felt like some flavors were missing (I used to have a German roomie, who made a killer sauerbraten). I messed up cooking it too, I let the water boil too long, so the meat cooked too quickly, getting tough. If I make it again, I may try adding some cloves and ginger.
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was very good.. but I felt like some flavors were missing (I used to have a German roomie, who...
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