German Style Sautéed Beef Recipes

GERMAN-STYLE BEEF ROAST

Steps:

• Cut roast in half; sprinkle with pepper. Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the beer, ketchup and brown sugar; pour over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine flour and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

GERMAN SAUERBRATEN

Steps:

• In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

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.

GERMAN BEEF SOUP (RINDFLEISCHSUPPE)

Steps:

• Make sure you have washed the soup bones well and they have a nice amount of meat on them.
• Do not remove the skin from the onion, but wash it and pat dry.
• Cut a slit into one side of the onion and stick the bay leaf into the slit.
• Poke the whole cloves into the other side of the onion.
• Combine all ingredients except noodles in a huge stockpot.
• Bring to a boil, then lower heat and simmer 2 hours.
• Set a huge bowl underneath a colander and strain soup through colander.
• Save the meat and the carrots and discard the other boiling veggies.
• Dice the carrots and cut any meat chunks into bite sized pieces, discarding any chunks of fat and the bones.
• Set aside.
• Return the broth to the stockpot along with the noodles and simmer until the noodles are tender and cooked through.
• Return the carrots and the meat to the pot and season with a nice amount of salt and pepper, to taste.
• Serve hot.

GERMAN STYLE SAUTéED BEEF

Steps:

• Cut the flank steak lengthwise into 2 inch wide strips. Cut crosswise into 1/2 inch lengths. Season with salt and pepper.
• Heat oil over high heat in a large skillet. Cook 1/2 the meat, stirring and shaking to cook evenly, for 1 to 2 minutes; remove. Cook remaining meat, shaking and stirring, 1 to 2 minutes. Set aside with first batch.
• Melt butter in skillet, add green peppers and mushrooms. Cook until mushrooms start to wilt. Add shallots and cook another minute. Add 1/4 cup sherry. When it starts to boil add beef broth. Heat 1 minute and add cream.
• Blend corn starch with remaining sherry and stir into sauce. Stir and return meat to skillet. Season with salt and pepper if needed. Serve.