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Sour Beef and Dumplings Recipe

Sour Beef and Dumplings

Alicia Springer
Sour Beef and Dumplings features tender marinated beef in a tangy gravy, paired with fluffy dumplings. This comforting, German-inspired dish is perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 1 day
Course Lunch
Cuisine German
Servings 6
Calories 540 kcal

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

And there you have it! Your Sour Beef and Dumplings are ready.
This dish is perfect for a cozy family dinner or any occasion that calls for a hearty, comforting meal. The tender beef and tangy gravy pair beautifully with the soft, buttery dumplings.
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
Keyword Sour Beef and Dumplings