Sauerbraten in a slow cooker

Ingredients:

• 1 small round beef steak (1 kg)
• 1 beef bouillon cube
• 2 tbsp. l. olive oil
• 2 tbsp tomato paste
• 0.5 cup red wine vinegar
• 0.5 cup crushed thin ginger cookies (about 10 pcs.)
• 1 tbsp. of pickling spices, wrapped in a cheesecloth bag
• 1 large onion, cut into 1cm wide rings.
• 4 celery stalks, cut into 7cm pieces, leaves torn
• 3 large carrots, cut into 7cm pieces
• 220 g egg noodles

Preparation:

1. Dissolve the bouillon cube in 1/4 cup warm water and set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Season the beef generously with salt and black pepper. Add to the skillet and cook, turning with tongs, until browned on all sides, about 8 minutes. Transfer to a plate.
3. Add the tomato paste to the pan and cook, stirring, until golden brown and slightly dry, about 30 seconds. Add the vinegar and broth mixture, scraping up any browned bits from the bottom of the pan.
4. Transfer everything to a 6- to 8-quart slow cooker along with the beef, gingersnaps, cheesecloth, onion, chopped celery, and carrots. Cover and simmer over low heat until the meat is very tender, about 8 hours.
5. Before servingBring a large pot of water to a boil and add salt. Add the noodles and cook according to package directions.
6. Drain the noodles and divide them into shallow bowls. Transfer the beef to a cutting board and slice. Discard the cheesecloth bag.
7. Serve the beef, vegetables and sauce over the noodles, sprinkled with celery leaves.