SAUERBRATEN STEW

Sauerbraten Stew image

Found all allrecipes, originally from Taste of Home. Posted for ZWT IV, Germany. Prep time does not include overnight marination. Note that this says it's just for two.

Provided by pattikay in L.A.

Categories Stew

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
3/4 lb boneless beef chuck roast, cut into 1-inch cubes
3/4 teaspoon salt
1 dash pepper
1 dash ground nutmeg
1 small onion, sliced
2 teaspoons minced fresh parsley
1 bay leaf
3 tablespoons raisins
2 teaspoons cornstarch
2 tablespoons half-and-half cream
hot cooked egg noodles

Steps:

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.

Nutrition Facts : Calories 547.9, Fat 35.1, SaturatedFat 14.6, Cholesterol 122.9, Sodium 983.4, Carbohydrate 24.8, Fiber 1.1, Sugar 16.6, Protein 32.6