Recipe: Round Steak Sauerbraten

This originally appeared as a guest post over at This Enchanted Pixie.




Slow cookers are one of the easiest ways to make a tasty meal, and are especially handy for those days when you know you’re going to have a jam-packed evening with no time to cook dinner. This particular recipe is very low on prep time in the morning, but ends up delicious by the evening.

Round Steak Sauerbraten

 
Ingredients

  • 1 envelope brown gravy mix
  • 2 Tbsp plus 1.5 tsp brown sugar
  • 2.5 cups cold water, divided
  • 1 cup chopped onion
  • 2 Tbsp white vinegar
  • 2 tsp Worcestershire sauce
  • 4 bay leaves
  • 2.5 lbs. boneless beef top round steak, cut into 3″ x 1/2″ strips
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 cup cornstarch
  • 10 cups hot cooked egg noodles


Please note: This recipe is for a 5-quart slow cooker and yields 10 servings. I don’t have a slow cooker that big, or need to feed that many, so in the pictures you will see my scaled-down amounts. Just scale all amounts down proportionally if you have a smaller slow cooker.

Other Supplies

  • Your slow cooker of choice



Directions
1. In a 5-quart slow cooker, combine the gravy mix, brown sugar, 2 cups water, onion, vinegar, Worcestershire sauce and bay leaves. Mix.



2. Sprinkle beef with salt and pepper; stir into gravy mixture. Cover and cook on low for 6.5 to 7 hours, or until meat is tender.



3. Combine cornstarch and remaining water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes, or until thickened. (this is a good time to cook those egg noodles).

4. Discard bay leaves. Serve over noodles. Enjoy!