Sauerbraten Stew
Ingredients
- 1/2 cup water
- 1/4 cup red wine vinegar
- 1 tbs. sugar
- 1 beef chuck roast boneless, (3/4 lb.) cut into 1-inch cubes
- 3/4 tsp salt
- a dash of black pepper
- a dash of nutmeg ground
- 1 small onion sliced
- 2 tsp parsley minced
- 1 bay leaf
- 2 tbs. raisins
- 2 tsp cornstarch
- 2 tbs. half and half
- hot cooked egg noodles or with parsley potatoes, German spaetzles
Instructions
- 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.
Notes
"Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles."
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