Sauerbraten Soup
Sauerbraten and soup are both family favorites. This combines the two, without the long marinating time the traditional beef dish requires. You can substitute spaetzle or gnocchi for the egg noodles. —Jennifer Yerkes, Franklin Square, New York
Test Kitchen tips
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1 inch pieces
- 1 tablespoon mixed pickling spices
- 1 bay leaf
- 6 cups beef broth, divided
- 1 medium onion, chopped
- 1 jar (16 ounces) shredded sweet-and-sour red cabbage
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 8 gingersnap cookies, crushed
- Cooked wide egg noodles
Directions
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1In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 4- or 5-qt. slow cooker.
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2Place pickling spices and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with kitchen string. Add spice bag, 4 cups broth, onion, cabbage, ginger and cloves to slow cooker. Cook, covered, on high 3 hours.
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3Meanwhile, in a saucepan, heat remaining broth and gingersnaps over medium heat; cook and stir until thickened, about 10 minutes. Transfer to slow cooker; cook, covered, until meat is tender, about 1 hour longer. Discard spice bag. Serve with noodles.
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