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Tennessee Sauerbraten

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Submitted by: claytonjdavis

 

This hearty beef dish is perfect for fall. The apple and carrots really add great flavor to the perfectly seasoned beef.
 

Ingredients

  • 2 lb boneless beef shoulder or chuck, cut into 1 inch cubes
  • 2 tbsp flour
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp oil
  • 1 10 1/2 oz can condensed beef broth
  • 1 cup water
  • 1/3 cup cider vinegar
  • 1 6 oz can tomato paste
  • 6 cups bell peppers, cut into 1-2 inch chunks
  • 2 cups carrots, cut into 2 inch chunks
  • 1 tbsp caraway seed
  • 1 1/2 cups diced apple
  • 1/4 cup chopped parsley
  • 1 1/2 cups crushed gingersnaps
  • 2 tbsp firmly packed brown sugar

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Method

Coat beef with flour mixed with salt and black pepper. In a large heavy saucepot, heat oil, add beef then brown well on all sides, a few pieces at a time. Remove browned beef and set aside. Stir beef broth into beef drippings in saucepan and stir in water, vinegar and tomato paste. Cook and stir until mixture comes to a boil. Stir well to get drippings off bottom of pot. Return beef to pot and bringing to a boil again. Reduce heat and simmer, covered, for 1 1/2 hours. Add peppers, carrots and caraway seed. Bring mixture to boiling point again. Reduce heat and simmer, covered, until meat and vegetables are fork tender, about 30 minutes. Stir in apple, parsley, gingersnaps and brown sugar. Cover and simmer 5 minutes.

 

Notes: This is not something to make when you are in a hurry, but it is wonderful when you want a great smell roaming through your house.

 

Number of Servings: 6

 

Submitted by: claytonjdavis ()

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