Tangy Beef Sauerbraten
Beef chuck seared until crusty, then braised in a quick vinegar-based sauce with onion and tomato paste. Ready in 20 minutes with zero guilt.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch chunks
- 1 medium yellow onion, sliced
- 2 tbsp tomato paste
- ½ cup apple cider vinegar or red wine vinegar
- 1 cup beef broth
- 1 tbsp brown sugar
- 1 whole bay leaf
Instructions
- 1
Pat beef dry with paper towels. Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Working in batches, sear beef 2 minutes per side without stirring until deep brown. Transfer to a plate.
- 3
Add onion to the skillet and stir 3 minutes until softened and light golden, then stir in tomato paste for 30 seconds.
- 4
Pour in vinegar and broth, scraping up browned bits from the bottom. Return beef to the skillet with the bay leaf.
- 5
Bring to a simmer, then lower heat to medium and cook uncovered for 12 minutes until beef is fork-tender.
- 6
Stir in brown sugar and a pinch each of salt and pepper. Serve hot with crusty bread or egg noodles.
Tools you’ll need
- large skillet (12-inch cast iron or heavy stainless steel)
- wooden spoon or silicone spatula
- meat thermometer (optional, for doneness check)
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
