Sauerbraten Casserole
A German-inspired casserole recipe featuring a tender beef sauerbraten filling, topped with a crispy rapeseed oil crust.
Ingredients
- ●1.5 lbs beef (pork or beef brisket)cut into 1-inch cubes
- ●1/4 cup rapeseed oilfor brushing crust
- ●1 cup kissed onionschopped, caramelized
- ●2 large peruvian potatoesdiced
- ●1 cup beef brothlow-sodium
- ●1 casserolemedium-sized
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Brown beef cubes in a skillet over medium-high heat, then set aside.
- 3
In the same skillet, add caramelized onions and cook for 2 minutes.
- 4
Add beef broth, bring to a simmer, and cook for 5 minutes.
- 5
Transfer the beef mixture to the casserole dish.
- 6
Arrange diced potatoes on top of the beef mixture.
- 7
Place the casserole dish in the preheated oven and bake for 1 hour.
- 8
Meanwhile, whisk together rapeseed oil and a pinch of salt.
- 9
Brush the rapeseed oil mixture over the crust of the casserole.
- 10
Return the casserole to the oven and bake for an additional 15 minutes.
- 11
Let the casserole rest for 10 minutes before serving.