20-Min German Beef with Cranberry Gravy
Thin-sliced beef seared and glazed with a tangy cranberry-vinegar sauce, served with store-bought bread dumplings and bright cranberry sauce. A TikTok-easy riff on rinderbraten that skips the 3-hour braise.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb beef sirloin tip or tenderloin
- ¾ cup beef broth
- 2 tbsp red wine vinegar
- 1 tbsp whole grain mustard
- ½ cup cranberry sauce (jarred)
- 6 count frozen bread dumplings (semmelknödel)
- 1 tbsp butter
Instructions
- 1
Slice beef thin (1/4-inch) against the grain. Pat dry and season generously with salt and pepper.
- 2
Heat oil in a large skillet over medium-high until shimmering. Working in batches, sear beef 90 seconds per side — edges should brown but centers stay pink.
- 3
Remove beef to a plate. Add broth, vinegar, and mustard to the pan, scraping up browned bits. Simmer 2 minutes until slightly thickened.
- 4
Stir in cranberry sauce and return beef to pan. Cook 1 minute until warmed through, then finish with butter. Season to taste.
- 5
While the beef cooks, boil dumplings in salted water until they float, then simmer 2 minutes. Drain and toss gently with a little butter.
- 6
Plate beef and sauce alongside warm dumplings. Serve extra cranberry sauce on the side.
Tools you’ll need
- 12-inch stainless or cast-iron skillet
- medium saucepan or pot
- cutting board and sharp knife
- wooden spoon or silicone spatula
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