Round Steak Sauerbraten is a classic German dish that involves marinating and slow-cooking round steak until it becomes tender and flavorful. This dish is a combination of tangy and sweet flavors, and it is traditionally served with red cabbage and spaetzle. With a few simple ingredients and some patience, you can recreate this authentic German recipe in the comfort of your own kitchen. Give it a try and impress your family and friends with this hearty and delicious meal.
Ingredients
- 3 pounds round steak
- 1 cup red wine vinegar
- 1 cup water
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon black peppercorns
- 1 tablespoon whole cloves
- 1 tablespoon mustard seeds
- 1 bay leaf
- 1 cup gingersnap crumbs
- 1/2 cup raisins
Directions
- Using a meat mallet, tenderize the round steak by pounding it on both sides. This will help the marinade penetrate the meat and make it more tender.
- In a large pot, combine the red wine vinegar, water, sliced onion, minced garlic, sugar, salt, peppercorns, cloves, mustard seeds, and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to infuse the flavors.
- Place the round steak in a large bowl or dish, and pour the marinade over it. Make sure the steak is fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 24 hours, preferably up to 48 hours, turning the steak occasionally.
- After marinating, remove the round steak from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids.
- In a large skillet, heat some oil over medium-high heat. Brown the round steak on both sides until nicely seared, about 2-3 minutes per side. Remove the steak from the skillet and set it aside.
- Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat to low and return the round steak to the skillet. Cover the skillet and simmer for 2-3 hours, or until the steak is tender. Turn the steak occasionally during cooking.
- Once the round steak is tender, remove it from the skillet and let it rest for a few minutes. Meanwhile, strain the cooking liquid to remove any solids.
- Return the strained cooking liquid to the skillet and bring it to a simmer. Stir in the gingersnap crumbs and raisins, and cook for an additional 5 minutes, or until the sauce thickens slightly.
- Slice the round steak against the grain into thin pieces. Serve the steak slices with the sauce spooned over the top. You can also serve it with red cabbage and spaetzle for an authentic German meal.
