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


  • 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

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!

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