Sauerbraten, diet version

8 Servings

Ingredients

Quantity Ingredient
1 cup Wine vinegar
1¼ cup Water, divided
½ teaspoon Salt; (optional)
5 Peppercorns
⅛ teaspoon Ground cloves
⅝ teaspoon Ginger; divided
3 Bay leaves
1 Clove Garlic, crushed
2 teaspoons Caraway seeds
1½ To 2 lbs top round steak,
1-1/2 to 2-inches thick
2 Sm Onions, thinly sliced
2 Med Carrots, sliced
1 tablespoon Cornstarch
¼ teaspoon Kitchen bouquet

Directions

TO SERVE: SLICE ROAST THINLY AND POUR OVER SAUCE. CAL 179/SOD 214 Combine vinegar, 1 cup water, salt, peppercorns, cloves, ⅛ teaspoon ginger, bay leaves, garlic and caraway in small mixing bowl to make marinade. Microwave at HIGH for 3 minutes. Place meat in large plastic bag. Pour in marinade.

Refrigerate 2 to 3 days. Strain marinade, discarding all but ½ cup.

Arrange meat, onions, carrots, and ½ cup marinade in 2-quart MW safe casserole dish. Microwave at HIGH 3 minutes. Reduce poser to 50% (Medium).

Microwave 45 to 75 minutes, or until meat is fork tender, turning over after half the time.

Remove meat and vegetables and set on covered platter. Remove 1 cup broth from casserole; discard remainder. In casserole blend cornstarch, ¼ cup water, ½ teasp ginger and bouquet sauce. Add broth. Increase power to HIGH, MW 4-6 min, or until thickened, stirring 2 or 3 times. NOTE: This recipe has become our favorite recipe for Sauerbraten, because it is easy to prepare, and also easy to cook. It is also a good recipe for company.

Serve with mashed potatoes instead of potato pancakes to keep the calorie count down.

Related recipes