Sauerbraten(Braised Beef; Yield: 6 Servings)

Name: Sauerbraten(Braised Beef; Yield: 6 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. ale; 2 c. water; 1/2 lemon; 1 bay leaf; 1 onion, sliced; 1 clove; 1 small tomato, chopped; few sprigs parsley; 2 peppercorns; 1/2 tsp. corn oil; 1 medium onion, chopped; 1 small head red cabbage (about 1 lb.), sliced thin; 1/2 tsp. lemon juice; 1/4 c. hot water; 1/4 tsp. fructose; 1/4 c. white wine; 1 c. Bran Chex or bran cereal; 1 slice whole wheat bread; 1 Tbsp. margarine

Eats Now Editorial Team · 41 kcal · Meat & Poultry

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Sauerbraten(Braised Beef; Yield: 6 Servings) – a delicious recipe with ale, water, lemon, bay leaf, onion, clove. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 c. ale
2 c. water
1/2 lemon
1 bay leaf
1 onion, sliced
1 clove
1 small tomato, chopped
few sprigs parsley
2 peppercorns
1/2 tsp. corn oil
1 medium onion, chopped
1 small head red cabbage (about 1 lb.), sliced thin
1/2 tsp. lemon juice
1/4 c. hot water
1/4 tsp. fructose
1/4 c. white wine
1 c. Bran Chex or bran cereal
1 slice whole wheat bread
1 Tbsp. margarine

1
Exchanges:
2
1 bread-starch exchange and 1 meat low-fat exchange.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 c. ale, 2 c. water, 1/2 lemon, 1 bay leaf, and more.

Yes, Sauerbraten(Braised Beef; Yield: 6 Servings) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
41 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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