Rheinischer Sauerbraten Style Skillet (Sweet-Tart Spiced Beef with Red Cabbage & Spätzle) – Authentic Germany Recipe
Germany’s celebrated national roast: tender beef in a velvety sweet-and-tangy spiced gravy.
- Country of Origin
- 🇩🇪 Germany (Central Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Seared beef sirloin/chuck medallions, Braised apple red cabbage, Buttery egg spätzle, Red wine vinegar, Juniper berries
Ingredients for Rheinischer Sauerbraten Style Skillet (Sweet-Tart Spiced Beef with Red Cabbage & Spätzle) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared beef sirloin/chuck medallions, prepped into bite-sized pieces
- 1.5 cups braised apple red cabbage, washed and trimmed
- 1 cup buttery egg spätzle
- 1 medium onion and 3 cloves garlic, finely minced with red wine vinegar
- 1.5 tbsp traditional Germany seasoning (juniper berries, cloves, gingersnap/honey gravy, bay leaf)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared beef sirloin/chuck medallions for 5 minutes.
- Add minced onion, garlic, red wine vinegar, and juniper berries, cloves, gingersnap/honey gravy, bay leaf, stirring for 2 minutes until deeply aromatic.
- Add braised apple red cabbage and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in buttery egg spätzle right before serving warm.