Round Steak Sauerbraten

Main Dish

OK, let's get it straight up front. This is not sauerbraten. It is a short-cut version of sauerbraten. I didn't want to call it "faux" sauerbraten or Pseudo-sauerbraten. Who would want to read that recipe. I saw the name Round Steak Sauerbraten elsewhere and it was close to this recipe. So I stole the name. Sorry. Try it! It is easy, sauerbraten-like, and take only 15 minutes to prepare. It cooks in about an hour and you get 4 servings.

Ingredients/Shopping List
• 1 bay leaf
• 1 (¾ ounce) package dry brown gravy mix
• 1 tablespoon brown sugar
• ¼ teaspoon ground ginger
• 1 tablespoon onion powder
• ground black pepper to taste
• 2 tablespoons red wine vinegar
• 1 ½ pounds top round steak, trimmed and sliced thin
• 1 tablespoon vegetable oil
• 2 cups water
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt

Directions

Heat oil in a large saucepan over medium heat. Brown sliced steak, then remove and reserve.

Add gravy mix and water. Bring to a boil.

Stir in brown sugar, onion power, vinegar, worcestershire sauce, ginger, bay leaf and salt. Add ground pepper if desired.

Return reserved meat to pan. Cover and simmer on low for 1 hour.

Cooking time is somewhat problematical and can be shorter or longer depending on the steak you buy. Check meat periodically and remove when tender.

Cooking this mixture in a covered casserole for 90 minutes at 350° works well also. As with the stove-top method, it pays to check the meat for tenderness before removing it from the oven.