German Sauerbraten Stew Recipes
SAUERBRATEN STEW
"With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off," notes Margaret Ashcraft of Piqua, Ohio. "Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles."
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool. Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag. Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight. , Drain, reserving 1/2 cup marinade. Discard bay leaf. Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Stir in raisins. Combine cornstarch and cream; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve over noodles.
Nutrition Facts :
GERMAN SAUERBRATEN STEW
Our kids typically don't care for cabbage, but they can't get enough of this dish. I often put this stew on the stove before doing chores so we can come inside to a hearty meal.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender.
Nutrition Facts :
SLOW-COOKER SAUERBRATEN BEEF
Let this German specialty slow-cook all day, and the results will be a tangy and tender dish for six.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h35m
Yield 6
Number Of Ingredients 9
Steps:
- In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.
- Cover; cook on Low heat setting 7 to 9 hours.
- About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.
Nutrition Facts : Calories 590, Carbohydrate 59 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 1 1/2 g
TRADITIONAL GERMAN SAUERBRATEN
This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower).
Provided by Jerry
Categories World Cuisine Recipes European German
Time P3DT2h25m
Yield 8
Number Of Ingredients 14
Steps:
- Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
- Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
- Refrigerate beef, turning daily, for 3 to 7 days.
- Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
- Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
- Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 13.6 g, Cholesterol 121.1 mg, Fat 20.5 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9 g, Sodium 1011.3 mg, Sugar 5.9 g
KATE'S EASY GERMAN SAUERBRATEN
This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.
Provided by kateshort
Categories World Cuisine Recipes European German
Time P2DT8h50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
- Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
- Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
- Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
- Slice roast and serve with vegetables and gravy.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 17.9 g, Cholesterol 103.3 mg, Fat 27 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 10.5 g, Sodium 1875.3 mg, Sugar 9.6 g
GERMAN SAUERBRATEN STEW RECIPE
Make and share this German Sauerbraten Stew Recipe recipe from Food.com.
Provided by Chef GreanEyes
Categories Stew
Time 2h20m
Yield 3 1/2 quarts, 12-14 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, brown pork in oil.
- Add the next 10 ingredients.
- Cover and simmer for 1-1/2 hours.
- Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender.
Nutrition Facts : Calories 344.8, Fat 15.7, SaturatedFat 4.8, Cholesterol 50.6, Sodium 616.5, Carbohydrate 34.6, Fiber 2.5, Sugar 15, Protein 17.4
SAUERBRATEN STEW
Found all allrecipes, originally from Taste of Home. Posted for ZWT IV, Germany. Prep time does not include overnight marination. Note that this says it's just for two.
Provided by pattikay in L.A.
Categories Stew
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool.
- Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag.
- Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight.
- Drain, reserving 1/2 cup marinade. Discard bay leaf.
- Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
- Stir in raisins. Combine cornstarch and cream; stir into beef mixture.
- Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Serve over noodles.
Nutrition Facts : Calories 547.9, Fat 35.1, SaturatedFat 14.6, Cholesterol 122.9, Sodium 983.4, Carbohydrate 24.8, Fiber 1.1, Sugar 16.6, Protein 32.6
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