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Sauerbraten Steak

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  Water 2 1⁄2 Cup (40 tbs)
  Wine vinegar 1 Cup (16 tbs)
  Brown sugar 1 Tablespoon
  Salt 1 Teaspoon
  Whole cloves 6
  Peppercorns 6
  Bay leaves 2
  Onions 2 Medium, thinly sliced
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Beef blade steak 3 Pound, cut 1 1/2 inches thick (1 steak)
  Drippings/Cooking fat 2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Crumbled gingersnaps 2⁄3 Cup (10.67 tbs)

Combine 2 1/2 cups water, vinegar, 1 tablespoon brown sugar, salt, cloves, peppercorns and bay leaves in saucepan; bring to boil.
Pour over sliced onions in bowl; cool.
Stir in oil.
Pour marinade over steak; refrigerate 8 to 10 hours or overnight, turning at least once.
Remove steak from marinade to absorbent paper; pat dry.
Heat drippings to 350° in electric frying pan.
Brown meat.
Pour off drippings.
Strain marinade; add 1 cup to steak, reserving remainder.
Cover; cook 2 hours or until steak is tender.
Remove steak to hot platter and pour off liquid.
Add 1 1/2 cups reserved marinade, 3/4 cup water, raisins and 1 tablespoon brown sugar to frying pan.
Bring to boil.
Add crumbled gingersnaps; stir to thicken.
Serve gravy with steak.

Recipe Summary

Side Dish

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Sauerbraten Steak Recipe