Sunday, October 25, 2009

Round Steak Sauerbraten

This week's recipe is another one of my family's favorites. On one particular occasion that my husband had to work late, there was none left for him to eat after the kids devoured their dinner! This recipe does have quite a few steps and does have a few unusual ingredients. However, I really like it because it makes the house smell wonderful, and I don't have to worry about working on dinner while helping my daughter with her homework because it cooks so long.

Round Steak Sauerbraten
1 1/2 lb. round steak
1 Tbs oil
1 envelope brown gravy mix
2 c water
1/2 Tbs dried minced onion
1 Tbs brown sugar
2 Tbs red wine vinegar
1 tsp Worcestershire sauce
1 tsp ground ginger
1 bay leaf
1/2 tsp salt
1/4 tsp pepper

1. Cut meat into 1-inch squares.
2. Brown meat in oil in large skillet. Remove meat from skillet. Discard any grease.
3. Add gravy mix and 2 cups water. Bring to a boil, stirring constantly.
4. Stir in onion, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf, salt and pepper. Add meat and stir. Pour into a 1 1/2 quart casserole dish. Cover.
5. Bake at 350 degrees for 1 1/2 hours.
6. Remove bay leaf. (If 'gravy' needs thickened, you can thicken it like you would usually thicken gravy with a flour or cornstarch and water slury.) Serve over rice or noodles. (I typically use 2 cups water / 2 cups instant white rice.)
Serves 6

Source: This recipe is from The Everyday Gourmet by Carol Cook. Mrs. Cook was one of my Home Ec teachers in high school.

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