photo by Galley Wench
- Ready In:
- 2hrs 10mins
- 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.
Questions & Replies
Got a question? Share it with the community!
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.
I had wanted to make a sauerbraten for the tour but I diddled around too long to get one properly marinated so I thought I would try this one. While not an authentic braten... it has the jest of the spirit of the dish and makes for one fine meal with a humble and economical round steak! I wouldn't hesitate to serve this to anyone. Absolutely delicious over wide egg noodles. Thanks Pan!
PanNan, this recipe again shows why you are one of the best chefs Zaar has. I made as directed except that I used my crockpot(cooked on high for 5 hours). When the meat was tender I removed it and thickened the broth with beef flavored bisto. I don't care if it is authentic or not, infact you could call it Chicken Enchiladas, and this would still be one of the tastiest ways around to fix roundsteak! Thank you for the fantastic recipe, and thank Mom for making it so often you remembered to share it with us.