TRADITIONAL SAUERBRATEN
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
Steps:
- 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
SAUERBRATEN BURGERS
Make and share this Sauerbraten Burgers recipe from Food.com.
Provided by Julie Bs Hive
Categories Meat
Time 37m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Reserve 2 tbsp of the crushed gingersnaps.
- Combine remaining gingersnaps, 2 tbsp of the tomato sauce, onions, raisins, and salt.
- Add meat; mix well.
- Shaped into four 1.2 in thick patties.
- Brown in skillet; drain off fat.
- Combine remaining tomato sauce, sugar, vinegar, water, mustard and pepper.
- Pour over burgers.
- Cover; simmer for 10-15 minutes, spooning sauce over meat.
- Remove burgers.
- Stir the reserved 2 tbsp into sauce in skillet.
- Cook until bubbly.
- Return burgers to skillet; heat through.
- Serve with hot buttered noodles.
Nutrition Facts : Calories 412.6, Fat 20, SaturatedFat 7.4, Cholesterol 77.1, Sodium 867.9, Carbohydrate 33.9, Fiber 1.7, Sugar 15.2, Protein 23.6
SAUERBRATEN
Provided by Emeril Lagasse
Categories main-dish
Time P3DT2h30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Combine the red wine, red wine vinegar, and pickling spice. Place the beef in a non-reactive container just large enough to hold the meat and 4 1/2 cups of liquid. Pour the liquid over the meat. It should be completely covered with liquid. Cover and refrigerate for 2 to 3 days, rotating every 12 hours or so. Remove the meat from the brine and pat dry. Heat 2 tablespoons of oil in a dutch oven. Sear the meat on all sides and ends until very dark brown, remove the meat. Add the onions, cook for 2 to 3 minutes, add the tomato paste, and cook, stirring for 2 minutes. Strain the brine and add it to the dutch oven. Add the meat, and stock. Bring to a boil, reduce heat, cover, and simmer for 2 hours or until fork tender, rotating occasionally. Remove the meat, whisk in the cookie crumbs. Puree with a hand held blender until smooth. Season. Thinly slice the meat against the grain. Top with the gravy. Garnish with chopped parsley.
SAUERBRATEN
Provided by Food Network
Time P4DT4h45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For larding: Toss larding pork with onion, lemon rind, allspice and salt and pepper. Cut deep incisions into meat with larding needle, press some of pork and onion mixture into needle and insert into meat. Continue to lard meat in the same manner until all larding pork is used. Rub remaining onion mixture over meat.
- For marinade: Bring all ingredients to a rapid boil in a heavy saucepan and simmer 5 minutes.
- Place meat in large heatproof, nonmetallic bowl. Pour in hot marinade, cool to room temperature and chill, covered, 4 days, turning meat twice a day.
- Remove meat from marinade and pat dry. Strain marinade, reserving liquid and solids. Dredge meat in flour and season with salt and pepper. In large casserole heat vegetable oil over moderate heat until hot. Add beef and brown on all sides, 8 to 10 minutes. Transfer meat to platter and discard drippings from casserole. Add butter and heat until hot. Add carrots, onions, reserved marinade solids and cook, stirring often, 5 minutes. Return meat to casserole, add marinade and tomato paste. Bring to a boil and simmer, covered with foil and the lid, for 3 1/2 to 4 hours, or until tender.
- Remove meat to platter and cover loosely with foil. Skim cooking liquid and strain, discarding solids. Return marinade to casserole, add sugar, raisins and gingersnaps and simmer 5 minutes. In a small bowl whisk flour with 1/3 cup water. Whisk into simmering liquid and simmer until lightly thickened.
- To serve: Slice meat across grain, arrange on platter, overlapping slices slightly and nap with some of gravy. Pass remaining gravy separately. Serve with Spaetzle and Red Cabbage.
SAUERBRATEN HAMBURGERS
My mother made this frequently when I was growing up. It will never replace real sauerbraten but it sure is a tasty mid-week dinner. We had it with noodles or spaetzle and red cabbage.
Provided by Thea Pappalardo @Sassy01
Categories Beef
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients. Mix lightly and shape into 10 patties. Brown on both sides in a hot, greased skillet. Add 1-1 1/2 cups water and the remaining ingredients. Bring to a boil, cover and simmer for 1 hour. Garnish with gingersnaps crumbs.
QUICK SAUERBRATEN
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
Steps:
- 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.
WEEKNIGHT SAUERBRATEN MEATBALLS
Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you'll have plenty of gravy to spoon over your buttered egg noodles and potatoes.
Provided by lutzflcat
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
- Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
- Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
- While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
- Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 32.2 g, Cholesterol 77.5 mg, Fat 19.6 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 7 g, Sodium 850.5 mg, Sugar 18.9 g
SAUERBRATEN SOUP
Sauerbraten and soup are both family favorites. This combines the two, without the long marinating time the traditional beef dish requires. You can substitute spaetzle or gnocchi for the egg noodles. -Jennifer Yerkes, Franklin Square, New York
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 11 cups
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 4- or 5-qt. slow cooker. , Place pickling spices and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with kitchen string. Add spice bag, 4 cups broth, onion, cabbage, ginger and cloves to slow cooker. Cook, covered, on high 3 hours., Meanwhile, in a saucepan, heat remaining broth and gingersnaps over medium heat; cook and stir until thickened, about 10 minutes. Transfer to slow cooker; cook, covered, until meat is tender, about 1 hour longer. Discard spice bag. Serve with noodles.
Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 1226mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 32g protein.
SAUERBRATEN PATTIES
This family favorite was made by my mother back in the '20s. A roast was out of the question on our budget, but chopped meat was only pennies a pound. -Chris Christoffers, Lake Worth, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the eggs, 3/4 cup water, bread crumbs, onion, poultry seasoning, salt and pepper. Crumble beef over mixture; mix well. Shape into eight patties., In a large skillet, brown patties on both sides; drain. Add the broth, vinegar, brown sugar, cloves, bay leaf, gingersnaps and remaining water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour or until meat is no longer pink. Discard cloves and bay leaf.
Nutrition Facts : Calories 297 calories, Fat 14g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 665mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 21g protein.
More about "sauerbraten burgers recipes"
SAUERBRATEN BURGERS | RACHAEL RAY IN SEASON
From rachaelraymag.com
- Make the cabbage: In a large skillet, heat the EVOO over medium-high heat. Stir in the caraway seeds for 30 seconds. Add the cabbage and season with the sugar, vinegar, salt and pepper. Partially cover and cook, stirring frequently, until tender.
- Make the gravy: In a medium skillet, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the stock, cider and worcestershire. Whisk in the gingersnap crumbs to thicken. Lower the heat and keep warm.
- Make the burgers: In a large bowl, combine the beef, parsley, onion, relish and mustard. Form 4 patties, slightly thinner at the center and thicker at the edges for even cooking. In a large cast-iron or other heavy skillet, heat a drizzle of EVOO over medium-high heat. Add the burgers and cook, turning once, for 8 minutes. Transfer the burgers to the gravy and turn over to coat.
- Place the burgers on the bread or roll bottoms and top with the cabbage and bread or roll tops. Serve with the chips.
SAUERBRATEN BURGERS - FUSION CULINAIRE
From fusion-culinaire.com
Estimated Reading Time 40 secs
SAUERBRATEN BURGERS RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 4Total Time 29 mins
SAUERBRATEN BURGERS | RECIPE | SAURBRATEN RECIPE, RECIPES, FOOD
From pinterest.com
SAUERBRATEN BURGERS | RECIPE | RECIPES, GOURMET BURGERS, FOOD
AUTHENTIC SAUERBRATEN RECIPE: HOW TO MAKE GERMANY'S NATIONAL …
From epicureandculture.com
GROUND BEEF SAUERBRATEN GOULASH OVER EGG NOODLES RECIPE
From kudoskitchenbyrenee.com
AUTHENTIC GERMAN SAUERBRATEN - TRADITIONAL GASTHAUS RECIPE
From alltastesgerman.com
EASY SAUERBRATEN | GERMAN BRAISED BEEF RECIPE
From keefcooks.com
OMA'S CLASSIC GERMAN SAUERBRATEN RECIPE (SLOW COOKER)
From quick-german-recipes.com
BURGER RECIPES: GRILLED GERMAN SAUERBRATEN BURGERS WITH COLE …
From burgerbase.com
SAUERBRATEN BURGERS | DIABETIC RECIPES - ADW DIABETES
From adwdiabetes.com
TRADITIONAL GERMAN SAUERBRATEN - THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
RECIPE: SAUERBRATEN HAMBURGERS (WOMAN'S DAY MAGAZINE, 1960'S ...
From recipelink.com
SAUERBRATEN BURGERS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
SAUERKRAUT BURGERS WITH OVEN FRIED PICKLES AND SWEET SRIRACHA SAUCE
From thespeckledpalate.com
BURGER RECIPES: “SAUERBRATEN BURGER” /W …
From burgerbase.com
SAUERBRATEN BURGERS | RECIPE | RECIPES, SAURBRATEN RECIPE, RECIPES …
From pinterest.nz
SAUERBRATEN HAMBURGERS - RECIPE | COOKS.COM
From cooks.com
AUTHENTIC GERMAN SAUERBRATEN - THE DARING GOURMET
From daringgourmet.com
SAUERBRATEN BURGERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SAUERBRATEN BURGERS | RECIPE | BEEF CASSEROLE RECIPES, RECIPES ...
From pinterest.com
SAUERBRATEN BURGERS RECIPE - FOOD.COM - MASTERCOOK
From mastercook.com
SAUERBRATEN | BETTER HOMES & GARDENS
From bhg.com
TRADITIONAL GERMAN SAUERBRATEN RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
SAUERBRATEN RECIPE | RACHAEL RAY
From rachaelray.com
SAUERBRATEN - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
SAUERBRATEN BURGERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
[PASTA-RECIPE] SAUERBRATEN BURGERS
From mail-archive.com
SAUERBRATEN BURGERS RECIPE BY BEEF.CHEF | IFOOD.TV
From ifood.tv
BEST-EVER SAUERBRATEN RECIPE - CONFETTI TRAVEL CAFE
From confettitravelcafe.com
SAUERBRATEN RECIPE, MARINADE & SAUCE - THE SPICE HOUSE
From thespicehouse.com
SAUERBRATEN RECIPE (TRADITIONAL VERSION) | KITCHN
From thekitchn.com
TRADITIONAL GERMAN SAUERBRATEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BAVARIAN SAUERBRATEN RECIPE (SLOW COOKER) - WEST VIA MIDWEST
From westviamidwest.com
10 BEST SAUERKRAUT BURGER RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #easy #ground-beef #meat
You'll also love