Ingredients for Baltimore Style Sour Beef And Dumplings Sauerbraten
- 1 cup red wine vinegar
- 1/2 cup apple cider vinegar
- 1 large onion, quartered
- 2 carrots, peeled and roughly chopped
- 2 bay leaves
- 1 teaspoon whole allspice
- 1 teaspoon mustard seed
- 1/2 teaspoon whole cloves
- 1 teaspoon whole black peppercorns
- 1/2 cup sugar
- 1 tablespoon salt (for marinade), 1/2 teaspoon salt (for dumplings)
- 2 large red potatoes, peeled, cooked and mashed (about 2 cups mashed)
- 1/2 cup flour, plus more if needed
- 1 teaspoon baking powder
- 1 large egg
- 3 lbs beef round steak, boneless
- 2 tablespoons canola oil
- 12 gingersnaps, crushed
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How to Make Baltimore Style Sour Beef And Dumplings Sauerbraten
- **Day Before:**
- In a large non-reactive bowl, whisk together the marinade ingredients (see below).
- Place the beef roast in a non-reactive container, pour the marinade over it, ensuring the roast is fully submerged. Marinate in the refrigerator overnight (at least 12 hours).
- If using homemade gingersnaps, prepare the dough and bake according to your recipe. Allow to cool completely.
- **Day Of:**
- Remove the beef from the marinade and reserve the marinade. Pat the roast dry with paper towels.
- Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Sear the beef roast on all sides until nicely browned (about 2-3 minutes per side).
- Pour the reserved marinade into a slow cooker. Add the seared beef roast.
- Cook on low for 6 hours, or until the beef is fork-tender.
- **Dumpling Preparation (Start 1 hour before serving):**
- Bring a large pot of salted water to a rolling boil.
- In a large bowl, mash the cooked potatoes until smooth. Add the egg and salt.
- Stir in the baking powder. Gradually add the flour, ½ cup at a time, until a soft dough forms that holds its shape.
- Shape the dough into 2-4 inch balls.
- Gently drop the dumpling balls into the boiling water. They should sink, then float to the surface as they cook (about 8-10 minutes).
- Remove the dumplings with a slotted spoon and set aside.
- **During the last 30 minutes of cooking:** Skim off any excess fat from the slow cooker. Add the cooled gingersnaps to the slow cooker and increase the heat to high.
- After 6 hours, shred the beef with two forks or break it into bite-sized pieces.
- Serve the sour beef hot, topped with the dumplings.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
31g
Fat
4g
Carbs
11g
