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Quick and Easy Sauerbraten
Old-world German dish
1 pound beef stew meat
2 Tablespoons olive oil (NOT Extra Virgin), divided
1 medium onion, diced
2 beef bouillon cubes
1/2 cup water
1/2 cup dry red wine
1/2 cup apple cider vinegar
4 cloves
3 bay leaves
5-10 Ginger Snap cookies
Salt and pepper


Lightly season meat with salt and pepper. Heat a large, heavy saucepot or Dutch oven to medium high heat until almost smoking.
Add 1 Tablespoon olive oil, brown the meat, making sure all sides are browned. Remove and set aside. Lower heat to medium low. Add Tablespoon of olive oil, add onions and a pinch of salt. Soften onions and stir to bring up the brown bits off the bottom of pot. When onions are soft, add the meat back in. Add the water, wine and cider vinegar and bouillon cubes. Bring up to simmer and add cloves and bay leaves. Lower heat back to a low simmer and cover. Cook for 1 hour 15 minutes, or until meat is fork tender. In a separate bowl, add the Ginger Snaps, add a little bit of warm water to dissolve. Add to the Sauerbraten and let simmer until it thickens. Add salt and pepper to taste.

Serve with noodles or rice.

Preparation Time: 15 minutes Serves: 4
Recipe Origin: Germany
Submitted by:
United States
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