Sauerbraten Stew



4 (1 1/2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 321
Caloriesfromfat 18 %
Fat 6.5 g
Satfat 2 g
Monofat 2.4 g
Polyfat 0.6 g
Protein 29.6 g
Carbohydrate 31.7 g
Fiber 0.0 g
Cholesterol 72 mg
Iron 0.0 mg
Sodium 379 mg
Calcium 0.0 mg


1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1 pound lean boneless beef round steak, cut into 1/2-inch pieces
Vegetable cooking spray
1 cup thinly sliced onion
1 cup thinly sliced cabbage
1/4 cup red wine vinegar
1 tablespoon firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 (14 1/4-ounce) cans no-salt-added beef broth
1 bay leaf
1 cup medium egg noodles, uncooked
1/4 cup raisins
4 gingersnaps, crushed


Combine first 4 ingredients. Dredge meat in flour mixture. Coat a Dutch oven with cooking spray. Place over medium-high heat until hot; add meat, and cook 5 minutes or until browned, stirring often. Stir in onion and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until meat is tender, stirring occasionally. Stir in noodles and raisins. Cook 10 minutes or until noodles are tender; remove and discard bay leaf. To serve, ladle soup into individual bowls, and sprinkle with crushed cookies.