Simple Sauerbraten is a German braised beef dish flavored with vinegar, brown sugar, and warm spices, served over buttered egg noodles. It can be made in the oven (90 minutes), slow cooker (all day), or pressure cooker (25 minutes).
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Trim steak and cut into 1 inch cubes or slices.
Brown in hot oil.
Remove from skillet and place in 1 1/2 quart casserole dish.
Add gravy mix and water to skillet and bring to a boil, stirring constantly.
Stir in remaining ingredients (except the noodles).
Cover and bake at 325F (160C) for 1 1/2 hours.
Remove bay leaf and serve sauerbraten piping hot over noodles.
Sprinkle with fresh chopped parsley as garnish.
This can be prepared the night before and cooked in a crock pot on low all day.
Or you can brown the meat, then finish it in a pressure cooker in 25 minutes after work.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a pot or microwave. The dish reheats well and flavors deepen overnight.
casserole dish (1½ quart) · slow cooker (optional) · pressure cooker (optional)
Yes. Brown the meat, add gravy mix, water, and remaining ingredients, then cook in the pressure cooker for 25 minutes after work.
Yes. Brown the meat and prepare the sauce the night before, then cook in the crock pot on low all day.
Round steak or simmering cut beef works well. Trim the meat and cut into 1-inch cubes or slices before browning.
Yes, though it adds depth. Remove it before serving if included.
Bake at 325°F for 1½ hours; the beef should be tender and the sauce thickened. Pressure cooker: 25 minutes. Slow cooker: all day on low.
