Bavarian Beef Recipes

BAVARIAN BEEF DINNER

Steps:

• In a Dutch oven, brown beef in oil. Add the beef broth, onions, garlic and seasonings. Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat. , Combine flour and water until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side.

BAVARIAN HUNTER'S BEEF STEW

Steps:

• Gather the ingredients.
• Coat cubed beef evenly with salt and sprinkle with freshly ground pepper to taste.
• Heat vegetable oil in a heavy-bottomed pot over medium-high heat.
• Add beef and stir frequently with a wooden spoon until meat is evenly browned.
• Add onion and mushroom. Cook until onion becomes transparent, stirring occasionally.
• Add dry red wine and stir to evenly coat meat, mushrooms, and onions. Reduce heat to low and simmer meat and vegetables in red wine for 30 minutes.
• Add beef stock. Mix thoroughly and simmer mixture for another 30 minutes.
• Add potato and carrots. Mix thoroughly and continue to simmer for another 30 minutes. Check and make sure carrot and potatoes are tender. If not, continue to cook stew, checking every 5 minutes.
• When potatoes and carrots are soft, remove stew from heat and ladle into bowls to serve.

GERMAN BEEF ROULADEN

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

SLOW-COOKER BAVARIAN-STYLE ROUND STEAK WITH RED ONIONS AND NOODLES

Steps:

• Place onions in 4- to 5-quart slow cooker. Top with brown sugar, vinegar, salt and beef base. Top with beef. Sprinkle flour over beef.
• Cover and cook on low heat setting 7 to 8 hours.
• About 15 minutes before serving, cook and drain noodles as directed on package. To serve, pour onions and broth over beef and noodles.

SLOW-COOKER BAVARIAN-STYLE BEEF AND SAUERKRAUT

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes or until brown on all sides. Sprinkle with caraway seed and salt.
• Place beef in 5- to 6-quart slow cooker. Place onions, sauerkraut and 1/4 cup of the beer around beef.
• Cover and cook on Low heat setting 6 to 8 hours.
• Remove beef from cooker; cover to keep warm. Mix flour, remaining 1/4 cup beer and the mustard in small bowl; gradually stir into juices in cooker. Increase heat setting to High. Cover and cook 15 to 30 minutes or until slightly thickened. Serve beef with juices.

BAVARIAN BEEF ROAST

Steps:

• With a sharp knife, cut thin slits in meat; place a piece of garlic in each slit. In a large saucepan or Dutch oven, brown meat in oil on all sides; drain. Add the carrots, celery and onion. Combine the sherry or broth, parsley, sugar, caraway seeds, salt and cardamom; pour over meat., Bring to a boil. Reduce heat; cover and simmer for about 2-3/4 hours or until meat is tender. Remove and slice meat. Skim fat from cooking liquid and serve vegetables with meat.

BAVARIAN BEEF

Steps:

• Trim fat from roast.
• In a large skillet, brown roast on all sides in hot oil.
• Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot.
• Place meat on top of veggies, cutting the roast to fit, if necessary.
• In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves.
• Pour over meat.
• Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours.
• Remove meat from pot and place on platter, keeping warm.
• For gravy: transfer the cooking liquid to a 2 quart saucepan.
• Skim off fat and remove bay leaves.
• Stir together the flour and the remaining 2 tablespoons wine or broth.
• Stir into the gravy mixture.
• Cook and stir over medium heat until thickened an bubbly.
• Add vegetables and stir one or two more minutes more to warm up vegetables.
• Serve the meat with vegetable gravy and noodles.
• Garnish with chopped pickles and bacon.

BAVARIAN STYLE MEATBALLS

Steps:

• In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
• Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

BAVARIAN BEEF RECIPE

Steps:

• In a large skillet brown the roast slowly on all sides in hot oil. Meanwhile, in the crock pot place carrots and onions. Place meat on top. In a small bowl combine beef broth, mustard, pepper and bay leaves; pour over meat. Cover & cook on the low heat setting for 8-10 hours or on high setting for 4-5 hours. Remove meat from cooker & place on a serving platter; keep warm. For gravy, transfer carrots & cooking liquid to a 2 qt sauce pan. Skim off fat. Remove bay leaves. Stir together flour & remaining 2 T beef broth. Stri into the mixture in sauce pan. Cook & stir over medium heat until thickened & bubbly. Cook & stir for 1 minute more. Serve meat & carrots with gravy & hot cooked noodles. If desried, top with crumbled bacon.

GERMAN BEEF STROGANOFF

Steps:

• Preheat a large dutch oven, and add olive oil. Brown the beef, in batches if you have to, setting aside in a bowl when browned.
• In the same dutch oven cook the green pepper and onions for one minute, adding more oil first if necessary. Add the sliced mushrooms, breaking them up of the pieces are too large. Cook for 2-4 minutes, until mushrooms are softened.
• Add the 3 cups beef broth, worchestershire sauce, paprika, thyme, and salt. Add the beef back into the pot. Broth should cover the beef.
• Bring to a boil, cover and simmer for about an hour until beef is tender.
• Mix the flour and the 1/2 cup beef broth with a whisk until smooth. Add to the pot and stir until thickened. Add the sour cream, adjusting to taste.
• Remove from heat and serve over mashed potatoes. Or egg noodles if you must.

BAVARIAN BEEF WITH RED CABBAGE

Steps:

• In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
• Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
• In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
• RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
• Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
• Canadian Living.