Today, I’m diving into a dish that brings together tangy, savory, and downright cozy flavors: Sour Beef and Dumplings. This traditional German-inspired dish, popular in Baltimore and other regions, features tender, marinated beef cooked to perfection in a rich, tangy gravy, paired with hearty dumplings. It’s the perfect meal to warm your soul and delight your taste buds.
The inspiration for this recipe comes from my love of family-style, slow-cooked meals that fill the house with irresistible aromas. The sour marinade, made with vinegar and warm spices, tenderizes the beef while adding depth of flavor. Paired with pillowy dumplings, it’s the kind of dish that brings people together.
Ready to try it? Let’s get started!
Sour Beef and Dumplings
Ingredients
For the Sour Beef
- 3 lbs beef chuck roast cut into large chunks
- 2 cups apple cider vinegar
- 2 cups water
- 1 large onion sliced
- 3 bay leaves
- 1 tbsp pickling spice
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 tbsp flour
- 2 cups beef broth
- 1/2 cup gingersnap cookies finely crushed (for thickening)
For the Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp butter softened
- 3/4 cup milk
- Fresh parsley chopped (for garnish)
Instructions
Marinate the Beef
- In a large bowl or zip-top bag, combine the vinegar, water, onion slices, bay leaves, pickling spice, sugar, salt, and pepper.
- Add the beef chunks, ensuring they are fully submerged.
- Cover and refrigerate for at least 12 hours, preferably 24 hours, to allow the flavors to penetrate.
Sear the Beef
- Remove the beef from the marinade, reserving the liquid.
- Pat the beef dry with paper towels.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the beef chunks on all sides until browned, about 3-4 minutes per side.
- Remove from the pot and set aside.
Cook the Gravy
- Strain the reserved marinade to remove solids.
- In the same pot, add the flour and stir to create a roux.
- Gradually add the strained marinade and beef broth, whisking constantly to prevent lumps.
- Bring to a simmer and add the seared beef back to the pot.
Simmer the Beef
- Cover the pot and reduce the heat to low.
- Simmer for 1.5-2 hours, or until the beef is tender and the gravy is thickened.
- Stir in the crushed gingersnap cookies for added flavor and thickening.
Prepare the Dough
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the milk until a soft dough forms.
Cook the Dumplings
- Drop spoonfuls of dough onto the simmering beef and gravy, ensuring they don’t touch each other.
- Cover the pot and simmer for 15 minutes, or until the dumplings are cooked through and fluffy.
Assemble the Dish
- Serve the sour beef in shallow bowls with dumplings on top.
- Garnish with fresh parsley for a pop of color.
Notes
A few tips from my kitchen to yours:
- For extra depth of flavor, let the beef marinate for a full 24 hours.
- If you prefer a thicker gravy, add more crushed gingersnaps or simmer uncovered for the last 10 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better as the flavors meld.
Nutritional Info (per serving, assuming 6 servings):
- Calories: 540
- Protein: 38g
- Fat: 24g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 9g
Bringing It All Together:
So, there you have it – Sour Beef and Dumplings, a classic dish that’s bursting with tangy, savory flavors and packed with comforting goodness. I hope you enjoy this recipe as much as I do. It’s the kind of meal that fills the house with warmth and leaves everyone satisfied.
If you have any questions or want to share how your version turned out, feel free to reach out. I’d love to hear about your experience and any family traditions tied to this classic recipe. Until next time, happy cooking!
