25-Min Sauerbraten with Root Veg & Cherry Tomatoes
Tender beef in a tangy vinegar-forward sauce with quick-roasted roots and tomatoes. German comfort food that actually fits a weeknight.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb beef tenderloin or sirloin steak, sliced thin
- 8 oz carrots, cut into 1-inch rounds
- 6 oz parsnips, cut into 1-inch rounds
- 8 oz cherry tomatoes, halved
- ⅓ cup red wine vinegar
- ¾ cup beef broth
- 1 tbsp brown sugar
- 1 small handful microgreens, for garnish
Instructions
- 1
Heat oil in a 12-inch skillet over high heat. Season beef slices with salt and pepper, then sear in batches 60-90 seconds per side until browned. Transfer to a plate.
- 2
Add carrots and parsnips to the same skillet with a pinch of salt. Roast without stirring for 6-8 minutes until edges brown and edges curl slightly.
- 3
Pour vinegar and beef broth into the skillet, scraping up browned bits. Stir in brown sugar until dissolved, then add the cherry tomatoes.
- 4
Return beef and any juices to the skillet. Simmer for 3-4 minutes until sauce reduces slightly and beef is heated through.
- 5
Taste and adjust with salt and pepper. Divide between plates and top with microgreens. Serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- tongs
- wooden spoon
- cutting board
- sharp knife
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