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Sauerbraten Stew Recipe

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This recipe for Sauerbraten Stew, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, June 3, 2007


1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
3/4 pound beef stew meat
3/4 teaspon salt
Dash pepper
Dash ground nutmeg
1 small onion, sliced
2 teaspoons minced parsley
3 tablespoons raisins
2 teaspoons cornstarch
2 tablespoons half-and-half cream
Hot cooked egg noodles

In small saucepan, combine the water, vinegar, and sugar. Cook and stir over medium heat until sugar is dissolved; cool. Sprinkle beef with salt, pepper and nutmeg; place in large resealable plastic bag. Add onion, parsley, and cooled marinade. Seal bag and turn to coat; refrigerate overnight.

Drain, reserving 1/2 cup marinade. Place beef and reserved marinade in saucepan; bring to boil. Reduce heat; cover and simmer 2 hours.

Stir in raisins. Combine cornstarch and cream; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over noodles.

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