Sauerbraten Patties Recipes

TRADITIONAL SAUERBRATEN

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.

SAUERBRATEN BURGERS

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.

SAUERBRATEN PATTIES

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.

EASY SAUERBRATEN

Steps:

• 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.

SAUERBRATEN

Steps:

• Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
• Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
• Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.

SAUERBRATEN

Steps:

• In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
• Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.
• When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.
• After 3 days of marinating, preheat the oven to 325 degrees F.
• Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
• Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

SAUERBRATEN

Steps:

• Combine all ingredients except beef to form marinade. Marinate beef for two to three days.
• Cook meat in marinade on top of stove over low heat in heavy covered pot, about two to two-and-a-half hours or until tender.

SIMPLE SAUERBRATEN

Steps:

• Trim steak and cut into 1 inch cubes or slices.
• Brown in hot oil.
• Remove from skillet and place in 1 1/2 quart casserole dish.
• Add gravy mix and water to skillet and bring to a boil, stirring constantly.
• Stir in remaining ingredients (except the noodles).
• Cover and bake at 325F (160C) for 1 1/2 hours.
• Remove bay leaf and serve sauerbraten piping hot over noodles.
• Sprinkle with fresh chopped parsley as garnish.
• This can be prepared the night before and cooked in a crock pot on low all day.
• Or you can brown the meat, then finish it in a pressure cooker in 25 minutes after work.

SAUERBRATEN PATTIES

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 before serving.

SAUERBRATEN

Steps:

• Season beef well with salt and pepper. Tie meat tightly every 2 inches with kitchen twine, and once from end to end, to help keep meat intact. Heat 2 tablespoons of oil in a large, heavy casserole over medium heat. Brown meat evenly on all sides, including the ends. Transfer to a plate, and set aside.
• Reduce heat to medium low, add remaining 2 tablespoons oil, garlic, and onions. Cook, stirring often, until softened, 5 to 7 minutes. Add bay leaves, tomato paste, ketchup, red-wine vinegar, and red wine. Bring to a boil over medium-high heat. Return beef to pot, and add 2 cups water. (The liquid should come halfway up the side of the beef.) Cover with a tight-fitting lid. Reduce heat to simmer. Cook for 1 hour, turn beef, and continue to cook until fork-tender, another 1 1/2 hours.
• Remove pot from heat. Let cool slightly, and transfer beef to a cutting board with a well. Remove twine, and let beef rest for 15 minutes. Skim the fat from the surface of the sauce in the casserole. Taste the sauce, and adjust seasoning with salt and pepper. Stir in sour cream. Slice meat across the grain into 1/4-inch slices. Place meat back into sauce. Transfer to a large serving platter; ladle over sauce. Serve immediately.