Sauerbraten Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 1/2 cup water
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 3/4 lb boneless beef chuck roast, cut into 1-inch cubes
• 3/4 teaspoon salt
• 1 dash pepper
• 1 dash ground nutmeg
• 1 small onion, sliced
• 2 teaspoons minced fresh parsley
• 1 bay leaf
• 3 tablespoons raisins
• 2 teaspoons cornstarch
• 2 tablespoons half-and-half cream
• hot cooked egg noodles

Recipe

• 1 in a small saucepan, combine the water, vinegar and sugar. cook and stir over medium heat until sugar is dissolved; cool.
• 2 sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag.
• 3 add onion, parsley, bay leaf and cooled marinade. seal bag and turn to coat; refrigerate overnight.
• 4 drain, reserving 1/2 cup marinade. discard bay leaf.
• 5 place the beef and reserved marinade in a saucepan; bring to a boil. reduce heat; cover and simmer for 2 hours or until meat is tender.
• 6 stir in raisins. combine cornstarch and cream; stir into beef mixture.
• 7 bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• 8 serve over noodles.