I had a thin, 0.68 lb. round steak I got on special at Stater Bros lying in the refrigerator, so for dinner tonight I decided to cook up this slightly modified version of the Round Steak Sauerbraten listed on allrecipes.

I had less than half the beef called for in the recipe, no brown gravy, and no red wine vinegar.  I incorporated some of the suggestions in the reviews of the recipe.  I served this on top of some mashed potatoes.

I found this to be a moderately easy recipe for dinner.  My biggest issue was with browning the beef.  I had washed the beef and dried it with paper towels.  I heated up the tablespoon of avocado oil in a large pot, and threw the steak in.  It sizzled for a minute, then the meat began steaming.  I kind of panicked, so I poured the extra juice into a mixing bowl and reserved it. I put the pot back on medium/high.  After waiting a couple more minutes, the meat began to brown.

Overall, good dish, albeit very “Sauer” beef dish and would have it again with a few modifications listed at the bottom.  I blame the sour taste on the excessive amount of Apple Cider Vinegar I used (original recipe calls for only 2 tbsp of vinegar).  I will be definitely trying it with less next time.  I was also really hungry, so I only cooked it for 1 hour. Texture-wise, the beef was not very tender, so I think I will try cooking it in a slow cooker and start this earlier in the day to be ready by dinner.

Round Steak Sauerbraten with Mashed Potatoes
Round Steak Sauerbraten with Mashed Potatoes

Ingredients:

  • 1 tbsp. Avocado Oil
  • .68 lb. Round Top Round Steak, sliced into thin strips
  • 1/2 medium Brown Onion, diced
  • 1 tbsp. Sifted All-Purpose Flour
  • Freshly ground black pepper (to taste)
  • 1 cube Beef Bouillon (individually wrapped)
  • 2 Bay Leaves
  • 3 tsp. Onion Powder
  • 1 tsp. Ginger Powder
  • 3 tbsp. Brown Sugar
  • 6 tbsp. Apple Cider Vinegar (ACV)
  • 2 tbsp. Worcestershire Sauce
  • 1/2 tsp. Salt
  • 2 cups Water
  • 4 oz. Sliced Baby Bella Mushrooms

Instructions:

  1. Add avocado oil to pan that has been heated over medium heat
  2. Add steak and brown on all sides (if it steams, pour juice into bowl reserved to add it later)
  3. Add diced brown onion and saute together with the steak for 2 minutes
  4. Add the flour, freshly ground black pepper, beef bouillon cube, give it all a good stir
  5. Add 2 cups water and bring to a boil
  6. Add bay leaves, onion powder, ginger powder, brown sugar, ACV, Worcestershire sauce and salt
  7. Lower heat to low, cover and simmer for 1 hour, or until tender;
  8. Periodically check (every 15 min.) to see there is sufficient liquid and give it a quick stir (add up to 4 tbsp of water if needed)
  9. Add mushrooms about 15 minutes prior to the end of cook time.
  10. Remove bay leaves and serve
Nutrition:

Modifications for next time:
  • Use 1 – 1.5 lbs beef
  • Use 4 tbsp ACV
  • Use 8 oz. mushrooms
  • Use 2 tbsp flour
  • Use 3 cups of water
  • Transfer contents from pan to a slow cooker on low for 6 hrs after Step 6
Sources used:

http://allrecipes.com/recipe/16329/round-steak-sauerbraten/