SAUERBRATEN

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Sauerbraten image

This is not the same recipe as the traditional German sauerbraten. I'm not even sure if it has the right name, but it's what my mother called it, and who's to argue with Mom? She often made this while we were growing up. The meat we used in the Netherlands then was generally a little tougher, and she often used recipes for braising it to make it tender. This recipe adapts well to a crockpot or pressure cooker, too (changed cooking time, of course).

Provided by PanNan

Categories     Meat

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs round steaks, not too thick, cut in bite size pieces
salt
pepper
2 tablespoons flour, to coat meat
2 tablespoons oil, to saute steak
1 medium onion, chopped
1 medium green pepper, chopped
2 cups water
2 teaspoons beef bouillon
2 tablespoons vinegar
1 tablespoon brown sugar

Steps:

  • Season meat with salt and pepper and coat with flour.
  • Heat oil in large skillet. Brown floured meat in saute skillet with onion and green pepper.
  • Add 2 cups water, bouillon, vinegar and brown sugar.
  • Bring to boil.
  • Cover and simmer 1- 2 hours until steak is tender.
  • Serve over rice, noodles, or mashed potatoes.

Nutrition Facts : Calories 331.3, Fat 13.5, SaturatedFat 3.3, Cholesterol 97, Sodium 107.4, Carbohydrate 10.5, Fiber 1, Sugar 5.2, Protein 39.8

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