This was an entrée I was introduced to by my mother-in-law. When we were first married, Tom told me he loved sauerbraten and red cabbage. So, I looked up a recipe and I made it from scratch – the beef took 5 days to marinade (and the cabbage was a pain, too) – only to be told “I like my mom’s better”.
Here is the recipe and it is much easier. This is a great fall and winter comfort dinner.
1½ lbs. steak (I use rib eye or sirloin steak sliced in strips)
1 T. vegetable oil
1 envelope of brown gravy mix
2 c. water
1½ T. instant minced onion
2 T. white wine vinegar
2 T. brown sugar (dark brown sugar is better than light)
½ t. salt
¼ t. pepper
1 t. ginger
1 t. Worcestershire sauce
1 bay leaf
Gravy thickener ingredients
2 T. cornstarch
½ T. cold water (to thicken the gravy)
Brown steak in the oil just slightly. Remove meat from skillet.
Add gravy mix and water. Bring to a boil, stirring constantly. Stir in remaining ingredients.
Return meat to skillet and simmer (very low – so you do not overcook the meat) about 1 hour stirring occasionally. About 15 to 20 minutes before serving, thicken the gravy with the cornstarch and water. Remove bay leaf.
Serve with purple cabbage and potato pancakes.