Sauerbraten Stew

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 18%
  • Fat: 6.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.6g
  • Carbohydrate: 31.7g
  • Fiber: 0.0g
  • Cholesterol: 72mg
  • Iron: 0.0mg
  • Sodium: 379mg
  • Calcium: 0.0mg


  • 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


  1. 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.
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