Recipe by less2saw
This doesn't have the gingersnaps, and we eat it over buttered egg noodles. I can make it in as little as 25 minutes in the pressure cooker, or leave it in the crock pot all day. My family likes it best out of the oven though. Thanks, "Best of Bridge" ladies.
- 680.38 g round steaks or 680.38 g beef, simmering cut
- 29.58 ml olive oil
- 25 g envelope brown gravy mix
- 59.14 ml onion, minced (or more to taste)
- 14.79 ml brown sugar
- 29.58 ml red wine vinegar
- 4.92 ml Worcestershire sauce
- 1.23 ml ground ginger
- 2.46 ml salt
- 2.46 ml pepper, freshly ground
- 1 bay leaf
- 340 g package broad egg noodles, cooked according to instructions
- 59.14 ml fresh parsley, chopped for garnish
Directions See How It's Made
- Trim steak and cut into 1 inch cubes or slices.
- Brown in hot oil.
- Remove from skillet and place in 1 1/2 quart casserole dish.
- Add gravy mix and water to skillet and bring to a boil, stirring constantly.
- Stir in remaining ingredients (except the noodles).
- Cover and bake at 325F (160C) for 1 1/2 hours.
- Remove bay leaf and serve sauerbraten piping hot over noodles.
- Sprinkle with fresh chopped parsley as garnish.
- This can be prepared the night before and cooked in a crock pot on low all day.
- Or you can brown the meat, then finish it in a pressure cooker in 25 minutes after work.