Sauerbraten in a slow cooker
Votes: 1
Time: 8 hours 30 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 680, total fat 20 G., saturated fats 7 G., proteins 63 G., carbohydrates 59 G., fiber 5 G., cholesterol 211 mg, sodium 982 mg, sugar 12 G.
Calories 680, total fat 20 G., saturated fats 7 G., proteins 63 G., carbohydrates 59 G., fiber 5 G., cholesterol 211 mg, sodium 982 mg, sugar 12 G.
Prepare a magnificent German-style dinner. Sauerbraten literally means "sour roast" in German, and this dish lives up to its name, but it's incredibly delicious, with tart, spicy notes from the wine vinegar and pickling spices. The pre-seared beef is simmered in a slow cooker in a sauce with carrots, onions, and celery until tender. Serve over egg noodles or with boiled potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small round beef steak (1 kg)
- 1 beef bouillon cube
- 2 tbsp. l. olive oil
- 2 tbsp tomato paste
- 0.5 cup red wine vinegar
- 0.5 cup crushed thin ginger cookies (about 10 pcs.)
- 1 tbsp. of pickling spices, wrapped in a cheesecloth bag
- 1 large onion, cut into 1cm wide rings.
- 4 celery stalks, cut into 7cm pieces, leaves torn
- 3 large carrots, cut into 7cm pieces
- 220 g egg noodles
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Recipes with similar ingredients: beef, egg noodles, celery, carrot, onions, tomato paste, wine vinegar, shortbread cookies, bouquet garni, seasoning for pickling vegetables
Cooking the dish according to the recipe:
- Dissolve the bouillon cube in 1/4 cup warm water and set aside.
- Heat olive oil in a large nonstick skillet over medium-high heat. Season the beef generously with salt and black pepper. Add to the skillet and cook, turning with tongs, until browned on all sides, about 8 minutes. Transfer to a plate.
- Add the tomato paste to the pan and cook, stirring, until golden brown and slightly dry, about 30 seconds. Add the vinegar and broth mixture, scraping up any browned bits from the bottom of the pan.
- Transfer everything to a 6- to 8-quart slow cooker along with the beef, gingersnaps, cheesecloth, onion, chopped celery, and carrots. Cover and simmer over low heat until the meat is very tender, about 8 hours.
- Before servingBring a large pot of water to a boil and add salt. Add the noodles and cook according to package directions.
- Drain the noodles and divide them into shallow bowls. Transfer the beef to a cutting board and slice. Discard the cheesecloth bag.
- Serve the beef, vegetables and sauce over the noodles, sprinkled with celery leaves.
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