A delightful twist on the classic Sauerbraten, this recipe offers a flavorful and tender beef dish with a tangy gravy.
Season the beef generously with salt, pepper, and smoked paprika, then coat it evenly with the flour.
Coating the beef in flour helps to create a rich and thick gravy as it cooks.
Heat oil in a large skillet over medium-high heat. Sear the beef on all sides until browned.
Searing locks in the juices and adds a depth of flavor to the dish.
Add the chopped onion, bell pepper, carrot, and celery to the skillet. Sauté until softened.
Cut the vegetables into uniform pieces for even cooking.
Pour in the beef broth, vinegar, and brown sugar. Stir to combine and bring to a boil.
Adjust the vinegar and sugar to balance the tanginess and sweetness to your liking.
Reduce the heat to low, cover the skillet, and let it simmer for 1.5 to 2 hours until the beef is tender.
Check occasionally and add a splash of water if the liquid reduces too much.
Serve the beef and vegetables with the gravy over mashed potatoes, noodles, or rice.
Garnish with fresh parsley for a pop of color and freshness.
