Sauerbraten
Traditionally beef sulks in a vinegar marinade for three to five days, which is a lovely plan for a beef you bought last Tuesday. Tonight it is quick-seared steak with the sweet-sour raisin and gingerbread gravy that was always the real reason you ordered it.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Salt the steak on both sides and leave it out while you start the sauce.
Fry the onion in the oil over medium heat for 4 minutes until soft, then add the vinegar and let it bubble down by half.
Add the stock, raisins, sugar, crumbled gingerbread and the clove-pepper mix, and simmer for 6 minutes until it thickens to a pouring gravy.
Sear the steak in a dry hot pan for 2 to 3 minutes a side for medium-rare, a probe reading 52 to 54C in the middle. Rest it 4 minutes on a warm plate.
Slice thinly across the grain, pour any resting juices into the gravy, and spoon it over.
Read all that and thought “absolutely not”?
Completely fair. Sauerbraten is sitting in the German kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the German kitchen
Crisp, brown and reassuringly enormous.