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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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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). Ingredients:
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 |
Directions:
1. Season meat with salt and pepper and coat with flour.
2. Heat oil in large skillet. Brown floured meat in saute skillet with onion and green pepper.
3. Add 2 cups water, bouillon, vinegar and brown sugar.
4. Bring to boil.
5. Cover and simmer 1- 2 hours until steak is tender.
6. Serve over rice, noodles, or mashed potatoes.
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