Sliced Steaks with Sauerbraten, Onion Hash Browns, Spiced Red Cabbage

  • Level: Easy
  • Total: 57 min
  • Prep: 12 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 4 servings
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6 tablespoons extra-virgin olive oil, plus more for the steak, divided

2 tablespoons butter

4 cups frozen shredded hash browns

2 onions, 1 quartered and thinly sliced, 1 chopped


Freshly ground black pepper

1 small or 1/2 large head red cabbage, shredded

2 teaspoons caraway seeds

2 teaspoons paprika

1 fresh bay leaf

1 (2 to 2 1/2-pound) piece London broil (bottom round) steak

2 tablespoons brown sugar

2 tablespoons red wine vinegar

1 cup beef stock

1/4 cup cream

1 cup apple cider or juice

1/4 cup grainy mustard


  1. In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
  2. Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
  3. While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
  4. Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain.
  5. While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream.
  6. Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat.
  7. Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy.
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