“Mouthwatering Gluten-Free German Lunch – Hearty Sauerbraten with Spaetzle & Red Cabbage Slaw”

Allergens

Gluten, Mustard, Sulfites (from dried fruits)

Ingredients

• 1 kg beef sirloin, cut into steaks
• 1 L red wine
• 200 g dried fruit (apples, pears)
• 50 g sugar
• 1 tbsp mustard seeds
• Salt and pepper to taste
• 4 tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 small red cabbage, shredded
• 3 tbsp vinegar
• 250 g spätzle mix
• Fresh parsley, for garnish

Instructions

1. In a large bowl, combine beef steaks, wine, dried fruit, sugar, mustard seeds, salt and pepper. Marinate overnight in the refrigerator.
2. Heat oil in a pan over medium heat. Sear the marinated beef steaks for 3 minutes on each side, then transfer to a slow cooker.
3. In the same pan, sauté onions until softened. Add them to the slow cooker with the beef.
4. Cook spätzle mix according to package instructions and set aside.
5. In a separate bowl, toss shredded red cabbage with vinegar. Season with salt and pepper.
6. Cook the beef on high in the slow cooker for 3 4 hours or until tender. Slice the beef into thin strips.
7. Serve beef slices over spätzle, top with onions, and surround with red cabbage slaw. Garnish with fresh parsley.

Chef’s Insight

The key to this dish is marinating the beef, allowing the flavors to infuse and tenderize the meat. Experiment with different dried fruits to suit your taste preferences.

Notes

Be sure to use a gluten-free spätzle mix and double-check the labels of other ingredients for any hidden gluten sources.