Traditional sauerbraten has the most wonderful sweet and sour flavor; and the meat is very tender from long, slow cooking. This easy and simple version cooks in your slow cooker and takes about 20 minutes to put together.
2 pounds top round beef steak
2 medium onions, chopped
1 cup beef broth
1 cup apple cider vinegar
2 bay leaves
16 ounce package baby carrots
2 medium russet potatoes, peeled and cubed
3/4 cup crushed gingersnaps (about 15 cookies)
2 Tablespoons brown sugar
1 cup sour cream
3 Tablespoons flour
In 4 to 5-quart slow cooker, combine beef, onions, broth, vinegar, bay leaves, carrots, and potatoes.
Mix well, then cover and cook on low for 8-9 hours.
Then remove cover and turn heat to high.
Remove bay leaves.
Add gingersnaps and brown sugar to the mixture.
Stir well and taste for seasoning (you may want to add more gingersnaps or brown sugar for the perfect sweet/sour balance).
Then stir together sour cream and flour and add that to the slow cooker, stirring well to combine.
Cover and cook for 30 minutes until thickened and heated.
Serve with hot cooked egg noodles or spatzele.