Leftover German Sweet Sour Beef
Transform your leftovers into a mouthwatering masterpiece with this Leftover German Sweet Sour Beef recipe, a delightful way to repurpose Sauerbraten into a hearty, flavorful meal. Tender slices of Sauerbraten beef are warmed in a rich gravy accented with tangy apple cider vinegar and sweet brown sugar, perfectly balanced by the earthy notes of caraway seeds. Paired with a vibrant red cabbage and apple medley, this dish achieves the perfect harmony of sweet, sour, and savory flavors. Serve it all over buttery egg noodles or traditional spaetzle for a comforting weeknight dinner or an impressive next-day feast. Ready in just 45 minutes, this recipe is a must-try for fans of German cuisine and smart meal planning.
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Recipe Information
Ingredients
- 2 cups Leftover cooked Sauerbraten beef
- 1 cup Sauerbraten gravy or juices
- 2 cups Red cabbage (shredded)
- 1 medium White onion (thinly sliced)
- 1 medium Apple (peeled and diced)
- 2 tablespoons Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Caraway seeds
- 2 tablespoons Butter
- 1 tablespoon All-purpose flour
- 1 cup Beef or vegetable stock
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 cups Egg noodles or spaetzle (cooked)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large skillet, heat 2 tablespoons of butter over medium heat until melted.
Add the sliced onion to the skillet and sauté for 3-4 minutes until softened and slightly translucent.
Stir in the shredded red cabbage and diced apple. Cook for an additional 5 minutes to soften the cabbage.
Sprinkle the brown sugar, apple cider vinegar, and caraway seeds over the cabbage mixture. Mix well and let it cook for another 10 minutes, stirring occasionally. Set aside.
Using the same skillet, add 1 tablespoon of flour to the melted butter (or any remaining fat in the skillet) and whisk to create a roux.
Slowly pour in the beef or vegetable stock and whisk until a smooth sauce forms. Add the Sauerbraten gravy or juices and continue to cook for 3-5 minutes until the sauce thickens.
Add the leftover Sauerbraten beef to the sauce and heat through for 5-7 minutes on low heat. Season with salt and black pepper to taste.
Serve the sweet-and-sour cabbage mixture alongside the beef and sauce, over a bed of cooked egg noodles or spaetzle.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 18.8 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
