The Hungry Canary

Adapted from Ideals Family Cookbook · Faye Wheatley

Sauerbraten

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Ingredients

  • 1½ lb beef cubes, cut into 1-inch pieces
  • 1 Tbsp fat or cooking oil
  • 1 envelope wheat-free brown gravy mix (original: regular brown gravy mix; envelope size unspecified)
  • 2 cups water
  • 1 Tbsp finely minced fennel bulb (original: minced onion)
  • 2 Tbsp white wine vinegar
  • 2 Tbsp brown sugar
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp ground ginger
  • ½ tsp coconut aminos plus ½ tsp apple cider vinegar (substitute for the original 1 tsp Worcestershire sauce)
  • 1 bay leaf
  • Hot buttered wheat-free noodles, for serving (original: hot buttered noodles)

Directions

  1. Cut beef into approximately 1-inch cubes. Heat the fat in a skillet and brown the beef on all sides. Remove from the pan.
  2. Whisk the brown gravy mix into 2 cups water in the skillet and bring to a boil, stirring constantly, until smooth.
  3. Stir in fennel, white wine vinegar, brown sugar, salt, pepper, ground ginger, coconut aminos, apple cider vinegar and bay leaf.
  4. Return the browned beef to the skillet. Reduce to a low simmer and cook for about 1½ hours, stirring occasionally, until beef is tender. Add a little water if the gravy becomes too thick.
  5. Discard the bay leaf. Serve over hot buttered wheat-free noodles. Makes 6 servings.

Cookbook source

“Sauerbraten,” contributed by Faye Wheatley to the Ideals Family Cookbook. Original ingredients: 1½ lb beef cubes, 1 tablespoon fat, 1 envelope brown gravy mix, 2 cups water, 1 tablespoon minced onion, 2 tablespoons white wine vinegar, 2 tablespoons brown sugar, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon ginger, 1 teaspoon Worcestershire sauce, 1 bay leaf and hot buttered noodles. Brown beef, combine gravy and seasonings, return meat and simmer 1½ hours. Serve over noodles. Yield: 6.

Hungry Canary substitutions

Onion: 1 tablespoon minced fennel bulb replaces minced onion. Gravy mix: Use a wheat-free brown gravy mix, as commercial envelopes can contain wheat flour; seasoning and thickness vary. Worcestershire: The original uses 1 teaspoon Worcestershire sauce. As an alternative, use ½ teaspoon coconut aminos plus ½ teaspoon apple cider vinegar. Noodles: Choose an appropriate wheat-free noodle or another tolerated serving base.

Traditional recipe note

Unlike traditional German sauerbraten, which commonly marinates a roast for days, this contributor’s version makes a tangy sauerbraten-inspired skillet dish in about 1½ hours of simmering.