Quick Steak Sauerbraten Recipes

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Round Steak Sauerbraten image

It takes only minutes to ready round steak for the slow cooker, then it simmers to a tasty tenderness most of the day. Tip: Lind Bloom of McHenry, Illinois says the flavorful beef strips and sauce are nice over hot rice.

Provided by Taste of Home

Categories     Dinner

Time 6h50m

Yield 10 servings.

Number Of Ingredients 12

1 envelope brown gravy mix
2 tablespoons plus 1-1/2 teaspoons brown sugar
2-1/2 cups cold water, divided
1 cup chopped onion
2 tablespoons white vinegar
2 teaspoons Worcestershire sauce
2 bay leaves
2-1/2 pounds beef top round steak, cut into 3-inch x 1/2-inch strips
2 teaspoons salt
1 teaspoon pepper
1/4 cup cornstarch
10 cups hot cooked egg noodles


  • In a 5-qt. slow cooker, combine the gravy mix, brown sugar, 2 cups water, onion, vinegar, Worcestershire sauce and bay leaves. , Sprinkle beef with salt and pepper; stir into gravy mixture. Cover and cook on low for 6-8 hours or until meat is tender. , Combine cornstarch and remaining water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until thickened. Discard bay leaves. Serve with noodles.

Nutrition Facts : Calories 331 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 741mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges


Slow-Cooker Sauerbraten image

Provided by Food Network Kitchen

Time 8h35m

Yield 4 servings

Number Of Ingredients 13

1 4-to-5-pound flat-cut beef brisket, trimmed of excess fat
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 cup dry red wine
1/2 cup red wine vinegar
1 tablespoon pickling spice, tied in cheesecloth with twine
1 cup low-sodium beef broth
6 carrots, quartered crosswise
4 stalks celery, quartered crosswise
2 leeks, halved lengthwise and sliced 1/2 inch thick
12 gingersnap cookies, crumbled
Chopped fresh parsley, to taste


  • Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5-to-6-quart slow cooker.
  • Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
  • Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy to make Corn, Squash and Beef Casserole. Slice the remaining meat and serve with the vegetables and gravy.

Nutrition Facts : Calories 628, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 139 milligrams, Sodium 795 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 76 grams


Classic Sauerbraten image

A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

Categories     Beef     Marinate     Roast     Oktoberfest     Chill     Bon Appétit

Yield Serves 8

Number Of Ingredients 14

2 1/4 cups water
1 cup cider vinegar
1 medium onion, coarsely chopped
1 lemon, cut into 8 wedges
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole cloves
1 4 1/2-pound top round roast
1/4 cup vegetable oil
1/4 cup all purpose flour
1 cup canned beef broth
1/3 cup (packed) dark brown sugar
1/3 cup gingersnap cookie crumbs


  • Combine first 8 ingredients in large saucepan and bring to boil. Cool.
  • Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
  • Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).
  • Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
  • Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).
  • Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.


Traditional Sauerbraten image

I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Provided by Chris Simpler

Categories     World Cuisine Recipes     European     German

Time P2DT4h15m

Yield 6

Number Of Ingredients 13

3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled


  • Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  • Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
  • Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
  • Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g


Easy Sauerbraten image

This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 12

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces


  • In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day., Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.

Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.


Quick Sauerbraten image

This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my recipe #257991 and recipe #400.

Provided by teresas

Categories     Roast Beef

Time 3h50m

Yield 10 serving(s)

Number Of Ingredients 11

4 lbs beef rolled rump roast
1 (7/8 ounce) package instant meat marinade
2/3 cup white vinegar
1 medium onion, slice
2 bay leaves
1 teaspoon pickling spices
1/4 teaspoon pepper
2 tablespoons shortening
2 tablespoons flour
1/3 cup gingersnap cookie, crushed
1 teaspoon sugar


  • Place meat in deep skillet or Dutch oven.
  • Mix marinade and vinegar; pour over meat.
  • With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
  • Add onion, bay leaves, pickling spices and pepper.
  • Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
  • Remove meat.
  • Strain drippings and discard spices.
  • Measure drippings and add water to measure 2 1/2 cups liquid.
  • Melt shortening in skillet.
  • Blend in flour.
  • Cook over low heat , stirring until mixture is smooth and bubbly.
  • Remove from heat.
  • Gradually stir in liquid.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
  • Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
  • Gingersnap Gravy:.
  • Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Serve gravy with meat.


Mockbraten (Flank Steak with Sauerbraten Style Sauce), Smashed Potatoes with Horseradish and Chives, Red Cabbage with Apple and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

2 dried bay leaves
1/3 cup cider vinegar, eyeball it
3 tablespoons sugar
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning)
3 tablespoons vegetable oil, eyeball it
2 1/4 to 2 1/2 pounds flank steak
2 medium onions
4 tablespoons butter, divided
1 large green apple
Salt and pepper
1/8 teaspoon nutmeg, freshly grated or ground, eyeball it
3 pounds red skin potatoes, quartered
1 cup sour cream
1 tablespoon prepared horseradish
3 tablespoons chives, chopped or snipped
1 (18 ounce) jar cooked red cabbage, available on specialty foods aisle
2 tablespoons all-purpose flour
1/2 cup dry red wine
1 1/2 cups beef stock, about 1/3 of a 1 quart box
1 rounded tablespoon Dijon mustard
6 gingersnaps, finely crumbled


  • Mix bay, cider, sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined. Drop the meat into the bag and move it around to evenly coat it. Let stand 10 to 12 minutes. Preheat a grill pan or indoor/outdoor grill to high.
  • Thinly slice 1 1/2 onions and reserve 1/2 onion whole but peeled. Heat a medium skillet over medium heat. Add 2 tablespoons butter and melt it. Add the sliced onions to the pan. Peel, core and slice the apple and add it to the onions. Season the apples and onions with salt, pepper and nutmeg. Cook the apples and onions 5 or 6 minutes, then add cooked red cabbage and combine then reduce heat to low. Set aside and keep warm.
  • Place meat on grill and let a bay leaf remain stuck on each steak. As the meat cooks, the heat will infuse the flavor throughout the meat. Cook steaks about 6 minutes on each side. Then, let meat rest. Discard leaves.
  • While meat cooks, place potatoes in a pot and cover with water, bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender. Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and chives and season with salt and pepper, to taste. Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash.
  • While potatoes cook, remove the red cabbage to a serving bowl and cover with foil. In the same skillet that the cabbage was cooked in, add 2 tablespoons butter. Melt butter then grate the reserved 1/2 onion with a hand held grater into the butter. Cook the grated onions 2 minutes then add flour and cook a minute more. Whisk in red wine and cook off a minute then whisk in stock and bring to a simmer. Stir in mustard and gingersnaps and season the sauce with salt and pepper. Let sauce thicken a couple of minutes.
  • Thinly slice the flank steak on an angle against the grain. Place a mound of potatoes on each dinner plate. Lay out some sliced flank steak along the edge of potatoes and dress with a ladle of sauer-sauce. Serve red cabbage, apples and onions alongside or in small side dishes.


Quick Steak Sauerbraten image

I love Sauerbraten, but it takes way too long to make. This recipe is inspired by the recipe "Skirt Steak Sauerbraten" in the November of the Rachael Ray Magazine. I tweaked the recipe a bit using london broil (though skirt steak or flank steak are options)then I broiled the meat to cut down on the fat rather then pan frying it. I also added a 1/2 tsp of jarred beef demi glace to the sauce as it was cooking to add deeper flavor, but it is not necessary. This recipe is terrific either way.

Provided by PookyBear876

Categories     German

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, thinly sliced
1 teaspoon ground allspice
2 cups low sodium beef broth
1/2 cup gingersnap cookie, crushed
3 1/2 tablespoons red wine vinegar
salt and pepper, to taste
1 lb egg noodles
1 1/2 lbs london broil beef, trimmed of fat


  • In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and allspice and cook, occasionally stirring, until the onion is softened about 8-10 minutes.
  • Stir in beef broth, vinegar and gingersnaps and cook until thickened, about 6 minutes. Season with pepper.
  • Bring a large pot of water to a boil. Add the noodles and cook until al dente, about 5-8 minutes, depending on width of noodles used. Drain, return to pot and toss with 1 tbsp olive.
  • Meanwhile, season the steak with salt and pepper. Broil steak on high for 6 minutes each side of medium rare. Transfer to cutting board, cover with foil, and let rest. Cut steak into 1/4 inch thick slices.
  • Plate the noodles and top with the steak and sauerbraten sauce.

Nutrition Facts : Calories 805.6, Fat 27.4, SaturatedFat 7.8, Cholesterol 206.3, Sodium 118.5, Carbohydrate 84.2, Fiber 4.3, Sugar 3.3, Protein 52.6


Round Steak Sauerbraten image

This isn't traditional Sauerbraten, but a great, easy substitute using round steak. My mom made this dish when I was a kid. I started making it when my kids were young, and we all love it!! Try serving over buttered noodles. If your crew is really hungry, then double the recipe. The single recipe is never enough for my family of four.

Provided by Kathy MacDonald

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 ½ pounds top round steak, trimmed and sliced thin
1 tablespoon vegetable oil
1 (.75 ounce) packet dry brown gravy mix
2 cups water
1 tablespoon onion powder
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon ground ginger
1 bay leaf
½ teaspoon salt
ground black pepper to taste


  • Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.
  • Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.
  • Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 8.2 g, Cholesterol 114.1 mg, Fat 29.6 g, Fiber 0.2 g, Protein 33.3 g, SaturatedFat 10.8 g, Sodium 654.8 mg, Sugar 4 g


Skillet Sauerbraten image

Coat beef in crushed gingersnaps, brown it and simmer in onion soup & cider vinegar to make this Skillet Sauerbraten. Sauerbraten is a classic German dish.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 6

16 gingersnaps
2 lb. beef shoulder steak, cut into bite-sized pieces
1/4 cup oil
1 can (10-1/2 oz.) condensed onion soup
2/3 cup water
1/2 cup HEINZ Apple Cider Vinegar


  • Crush gingersnaps in resealable plastic bag with rolling pin. Add meat; close bag and shake gently until meat is evenly coated.
  • Heat oil in large skillet on medium-high heat. Add meat; cook until lightly browned, stirring occasionally. Add soup, water and vinegar; mix well. Bring to boil. Reduce heat to low; cover.
  • Simmer 30 to 35 min. or until meat is tender, stirring occasionally. Stir in remaining crumbs from bag; simmer 1 min.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 470 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 5 g, Protein 18 g


Miso steak with noodle salad image

Looking for a quick, nutritious dish for busy days? Try our speedy, easy miso steak with a noodle and veg salad - it's healthy, low in calories and tastes great

Provided by Sara Buenfeld

Categories     Dinner

Time 20m

Number Of Ingredients 15

2 garlic cloves, crushed
1tsp ginger
2 sirloin steaks (about 375g), trimmed of all visible fat, then cut into strips
1 1/2 tbsp brown miso paste
320g broccoli, stems thickly sliced, florets left whole
3 wholemeal noodles (132g dry weight)
1 1/2 tbsp brown miso paste
2tbsp lemon juice
3tbsp cider vinegar
2 tbsp ginger finely chopped
1 1/2 tbsp olive oil
1 red onion, finely chopped
2 carrots (150g), cut into matchsticks
4 tomatoes, cut into wedges
1tbsp sesame seeds


  • For the salad, simmer the broccoli in a large pan of boiling water for 3-4 mins. Meanwhile, cook the noodles following pack instructions, then drain both and set aside.
  • For the dressing, whisk the miso paste in a large bowl with the lemon juice, vinegar, ginger and oil. Toss with the cooked broccoli, noodles, red onion, carrots, tomatoes and sesame seeds.
  • For the steak, heat a wok or frying pan over a medium heat and briefly stir-fry the garlic and ginger until they begin to colour. Add the steak and stir-fry for a few minutes until brown. Pile half on top of the noodle salad. Add the miso to the wok with 2 tbsp water to lift the ginger and garlic from the pan, then spoon over the meat. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep chilled for two days.

Nutrition Facts : Calories 396 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

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Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper., Freeze option: Freeze cooled sauerbraten in freezer containers. To use, partially thaw in ...
From stevehacks.com

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Top Asked Questions

How hard is it to make Sauerbraten?
A traditional sauerbraten is easy to make, but it's NOT quick ... it takes a fairly long time to marinate and to cook. It just means that you need to do some planning to allow several days for the marinating to take place. But, it's SO good and SO worth the time.
How long do you marinate Sauerbraten?
For German Sauerbraten, that's not long enough! The traditional marinating time is anywhere from three to five days. During this time, all you need to do is daily turn the meat once or twice in the marinade.
What is the best cut of meat for Sauerbraten?
Round, chuck or rump roasts are the best cuts of meat for sauerbraten. This easy sauerbraten recipe’s long marinade and cook time will tenderize even the toughest cuts of meat. What is traditionally served with sauerbraten? Potato dumplings, red cabbage and applesauce are popular German accompaniments when serving sauerbraten.
What can I substitute for red wine vinegar in Sauerbraten?
You can add 1 teaspoon of juniper berries to the marinade if you wish. Apple cider vinegar can be substituted for the red wine vinegar. I'll often use a mix of butter and light olive oil for browning the meat. If you don't like your Sauerbraten too sour, add 2 cups of broth instead of using any reserved marinade for the cooking stage.

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