Prep Time:
15 m
Cook Time:
7 h
15 m
Servings: 6
2 pounds cubed beef stew meat
1 cup chopped onion
1 cup beef broth
1 cup red wine vinegar
2 bay leaves
3 cups egg noodles
3/4 cup crushed gingersnap cookies
2 tablespoons brown sugar
Directions
- Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
- Cook on Low for 7 to 9 hours.
- Bring
a large pot of lightly salted water to a boil. Cook egg noodles in the
boiling water, stirring occasionally until tender yet firm to the bite, 4
to 5 minutes. Drain.
- Remove
bay leaves from beef mixture; stir in crushed gingersnaps and brown
sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve
sauerbraten over egg noodles and garnish with parsley.
Notes