Recipe by PanNan
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).
Top Review by Sarah Ellen
This is a fantastic recipe that takes general pantry items with minimal prep - it works just fine with frozen vegetable pieces because of the long simmer. I also add a bay leaf during the simmering. Both my husband and I love the way this turns out - I usually serve it with sweet and sour cabbage as the side dish.
- 1 1⁄2 lbs round steaks, not too thick, cut in bite size pieces
- 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 See How It's Made
- Season meat with salt and pepper and coat with flour.
- Heat oil in large skillet. Brown floured meat in saute skillet with onion and green pepper.
- Add 2 cups water, bouillon, vinegar and brown sugar.
- Bring to boil.
- Cover and simmer 1- 2 hours until steak is tender.
- Serve over rice, noodles, or mashed potatoes.