Easy Sauerbraten with Spaetzle - Just Dutch Oven Recipes

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Easy Sauerbraten with Spaetzle

1 tb Vegetable oil
1 md Onion; coarsely chopped (1/2 cup)
1 ts Fresh garlic; finely chopped
1 lb Beef top round steak; pound 1/4" thick; cut in 6 pieces
3/4 c Red wine vinegar
1/2 c Beef broth
2 tb Brown sugar; firmly packed
2 tb Molasses
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Cloves
1/4 ts Ginger
1/4 ts Pepper; coarsely ground
1 Bay leaf

1 c Milk
2 Eggs; slightly beaten
2 tb Butter; melted 2 1/4 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
3 tb Butter; melted
1/4 c Fresh parsley

1/4 c Water
2 tb Cornstarch

Sauerbraten: Heat oil; stir in onion and garlic. Saute over medium high heat, stirring constantly, just until onion is soft (2 to 3 minutes). Add round steak, Continue cooking, stirring occasionally, until meat is lightly browned. Reduce heat to medium low; stir in all remaining sauerbraten ingredients. Cover; cook, stirring occasionally, until meat is fork tender.

Spaetzle: In large bowl stir together milk, eggs and 2 tbsp. butter. Stir in flour, baking powder and salt until well mixed.

To cook spaetzle, in Dutch oven bring 4 quart water and 2 tsp. salt to a full boil. Press spaetzle batter, using rubber spatula, through a spaetzle maker, coarse colander or drop small pieces of batter from a spoon into boiling water. Use about half of batter for each batch of spaetzle. Cook over medium high heat until spaetzle float to top (2 to 3 minutes). Remove with slotted spoon; drain well. Place in serving bowl; keep warm. Repeat with remaining batter, Gently toss spaetzle with 3 tablespoon melted butter; stir in parsley.

Sauce: In small bowl stir together water and cornstarch. Stir into meat mixture. Continue cooking, stirring constantly, until sauce is thickened (4 to 6 minutes). If sauce is too thick, stir in small amount of water until desired consistency. Serve meat with hot spaetzle. Yield: 6 servings.