Stew Beef Sauerbraten Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL SAUERBRATEN



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

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 BEEF IN GINGERSNAP GRAVY



Sauerbraten Beef in Gingersnap Gravy image

Sauerbraten but easier!

Provided by Jamie_LBGC

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 7h30m

Yield 6

Number Of Ingredients 9

2 pounds cubed beef stew meat
1 cup chopped onion
1 cup beef broth
1 cup red wine vinegar
2 bay leaves
3 cups egg noodles
¾ cup crushed gingersnap cookies
2 tablespoons brown sugar
2 tablespoons chopped fresh parsley

Steps:

  • Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
  • Cook on Low for 7 to 9 hours.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

Nutrition Facts : Calories 607.1 calories, Carbohydrate 31.6 g, Cholesterol 147.5 mg, Fat 32.7 g, Fiber 1.3 g, Protein 43.9 g, SaturatedFat 12.5 g, Sodium 275.7 mg, Sugar 9.9 g

SLOW-COOKER SAUERBRATEN



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

Steps:

  • 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

BALTIMORE-STYLE SOUR BEEF AND DUMPLINGS (SAUERBRATEN)



Baltimore-Style Sour Beef and Dumplings (Sauerbraten) image

From Coconut and Lime cooking blog, July 2008. The absolute best recipe for Sour Beef and Dumplings ever, according to my Baltimore-born husband....

Provided by Raquel Grinnell

Categories     One Dish Meal

Time P1DT6h

Yield 1 sauerbraten, 6-8 serving(s)

Number Of Ingredients 19

1 3/4 cups red wine vinegar
1/2 cup apple cider vinegar
2 onions, sliced
2 carrots, sliced
2 bay leaves
1 teaspoon whole allspice
1 teaspoon mustard seeds
3 whole cloves
2 tablespoons black peppercorns
1 tablespoon sugar
1 tablespoon salt
4 cups plain well-mashed potatoes made from peeled red potatoes
flour
3/4 teaspoon baking powder
1 egg
salt
3 1/2 lbs beef round steak (cut into 1 1/2 in thick slices or left whole, see notes)
1 tablespoon canola oil
8 gingersnaps, broken into pieces

Steps:

  • WARNING: This part has to be done the day before you want to serve. Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. The day before is also a good time to make the gingersnaps if, like me, you are using homemade.
  • The next day: Remove the meat and pour the marinade in the slow cooker. In a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours.
  • During the last hour or so of cooking time: Start to make the dumplings. Bring a large pot of water to a rolling boil. In a large bowl, combine the cooled mashed potatoes and salt and the egg. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). Form into 2 to 4 inch balls. They should be able to hold their shape but not be too floury. Drop them into the water. They should sink, then rise to the surface when cooked through. Set aside.
  • During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.
  • After the time is up, shred the meat a bit with a fork or break it into pieces. Serve hot, with dumplings on the side.

Nutrition Facts : Calories 203.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 31, Sodium 1315.5, Carbohydrate 34, Fiber 4.3, Sugar 7.9, Protein 4.5

SAUERBRATEN



Sauerbraten image

The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

1 four- to five-pound top or bottom round of beef
Salt and freshly ground black pepper
4 tablespoons canola oil
4 cloves garlic, coarsely chopped
2 large onions, thinly sliced
2 bay leaves
4 tablespoons tomato paste
1/4 cup ketchup
1 cup red-wine vinegar
2 cups red wine, such as burgundy
1/4 cup sour cream

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.

SLOW-COOKER SAUERBRATEN BEEF



Slow-Cooker Sauerbraten Beef image

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

2 lb beef stew meat (1-inch pieces)
1 cup chopped onions (2 medium)
1 cup beef broth
1 cup red wine vinegar or cider vinegar
2 dried bay leaves
6 cups uncooked medium egg noodles (12 oz)
3/4 cup crushed gingersnap cookies (about 15)
2 tablespoons packed brown sugar
2 tablespoons chopped fresh parsley

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

SAUERBRATEN STEW



Sauerbraten Stew image

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

1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
3/4 lb boneless beef chuck roast, cut into 1-inch cubes
3/4 teaspoon salt
1 dash pepper
1 dash ground nutmeg
1 small onion, sliced
2 teaspoons minced fresh parsley
1 bay leaf
3 tablespoons raisins
2 teaspoons cornstarch
2 tablespoons half-and-half cream
hot cooked egg noodles

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

SAUERBRATEN STEW



Sauerbraten Stew image

"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

1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
1 boneless beef chuck roast (3/4 pound), cut into 1-inch cubes
3/4 teaspoon salt
Dash pepper
Dash ground nutmeg
1 small onion, sliced
2 teaspoons minced fresh parsley
1 bay leaf
3 tablespoons raisins
2 teaspoons cornstarch
2 tablespoons half-and-half cream
Hot cooked egg noodles

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 :

SAUERBRATEN



Sauerbraten image

Provided by Alton Brown

Categories     main-dish

Time P3DT4h50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

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.

GERMAN SAUERBRATEN STEW



German Sauerbraten Stew image

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

2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes
2 tablespoons vegetable oil
1-1/2 quarts water
2 cups ketchup
1 large onion, chopped
2 medium potatoes, peeled and cubed
3 medium carrots, cut into 1/2-in slices
1 cup fresh or frozen cut green beans (1-inch pieces)
1 cup shredded cabbage
2 celery ribs, cut into 1/2-inch slices
1/4 to 1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 cup crushed gingersnaps (about 16 cookies)

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 :

More about "stew beef sauerbraten recipes"

OMA'S CLASSIC GERMAN SAUERBRATEN RECIPE (SLOW COOKER)
omas-classic-german-sauerbraten-recipe-slow-cooker image
Wipe meat with paper towels to dry. In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat. Brown roast on all sides. Remove roast to slow cooker, if using, or …
From quick-german-recipes.com


TRADITIONAL GERMAN SAUERBRATEN RECIPE - HOUSE OF NASH …
traditional-german-sauerbraten-recipe-house-of-nash image
2019-10-01 Add the bay leaves, juniper berries, cloves, peppercorns, salt, and sugar. Then add red vine, vinegar, and beef broth (and raisins, if using) and stir everything together. Bring it to a boil and cook for 10 minutes, then remove it …
From houseofnasheats.com


SLOW COOKER SAUERBRATEN | AMERICAN HEART ASSOCIATION …
slow-cooker-sauerbraten-american-heart-association image
Directions. Tip: Click on step to mark as complete. Add beef, onion, broth, vinegar, celery, garlic, carrots and potatoes to slow cooker. Cover and cook over low setting for 8-10 hours, or over high setting for 3-4 hours. Add brown sugar, …
From recipes.heart.org


18 AMAZING SAUERBRATEN RECIPES - CDKITCHEN
18-amazing-sauerbraten-recipes-cdkitchen image
Made with fresh parsley, brown sugar, gingersnaps, beef stew meat, onions, beef broth, red wine or cider vinegar, bay leaves, spaetzle or egg noodles Method: crock pot, stovetop Time: over 5 hours
From cdkitchen.com


SAUERBRATEN STEW - DAIRY FREE RECIPES
Sauerbraten Stew might be From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up firmly brown sugar, no-salt-added beef broth, flour, and a few other things to make it today. To use up the gingersnaps you could follow this main course with the Brown Butter Soft Batch Style Gingersnaps as a dessert.
From fooddiez.com


SAUERBRATEN STEW | RECIPE | STEW, BEEF RECIPES, COOKING
Dec 1, 2018 - Recipes and tips for single persons so they can feel comfortable preparing their own meals at home, eating well and healthy.
From pinterest.com


STEW BEEF SAUERBRATEN RECIPE | COOKTHISMEAL.COM
The best Stew Beef Sauerbraten! (764.2 kcal, 3.1 carbs) Ingredients: 2 tablespoons shortening · 2 pounds cubed beef stew meat · 5 cups water · 1 cup white vinegar · 1 teaspoon browning sauce · 3 bay leaves · salt and pepper to taste · ½ cup water · 2 tablespoons all-purpose flour
From cookthismeal.com


SAUERBRATEN RECIPE (BRAISED BEEF) - FOOD NEWS
Traditional Sauerbraten Recipe. Sauerbraten is beef that is first marinated for a long time in vinegar and then stewed in the same marinade. Sauer means sour. The acidity of the vinegar tenderizes the meat, so it requires a shorter time to cook than a regular stew. There are many regional variations in Germany of this recipe. Heat fat in a casserole dish and brown all sides …
From foodnewsnews.com


BRAISED BEEF RHEINLAND-STYLE/RHEINISCHER SAUERBRATEN
2021-10-10 Preparation: Put the red wine in a small pot, add the vinegar, spices, and the cut vegetables. Bring to a boil and set aside to cool. Rinse the meat under cold water, tap dry, and place in a large bowl or container. Pour the cooled-down marinade over the meat, cover, and place in the fridge for at least 4 to 7 days.
From chefspencil.com


RECIPE FOR SAUERBRATEN STEW - ONLINE RECIPES FROM HINDS JERSEY …
Sauerbraten Stew. 1 pound lean boneless chuck or round steak 1 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon pepper 1 1/2 cups water 1/4 cup red wine vinegar 1 (10 1/2 ounce) can condensed beef broth 1 bay leaf 1 medium onion, chopped 1 1/2 small heads red cabbage, coarsely shredded 8 gingernaps, crushed (about 1/2 cup) 1 tablespoon ...
From hindsjerseyfarm.com


SAUERBRATEN STEW RECIPE: HOW TO MAKE IT | TASTE OF HOME
"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."
From stage.tasteofhome.com


EASY SAUERBRATEN | GERMAN BRAISED BEEF RECIPE - KEEF COOKS
Add the stock and then transfer the pan contents to a big saucepan. Add the bayleaf, Worcester sauce, cider vinegar and some salt and pepper. Return the meat to the pan along with any juice that may have seeped out. Bring to the boil, reduce to a simmer, put a lid on the pan and cook until the beef is tender. This will probably take 2 hours.
From keefcooks.com


QUICK SAUERBRATEN STEW – WEST BEND
In pot, combine beef stew, ginger snaps, vinegar, brown sugar, onion, cloves and bay leaf. Cover. Place pot on base and simmer at Setting #5 for 1 hour. Reduce heat to Setting #2 to keep warm for serving. Sprinkle with parsley and serve with hot buttered noodles.
From westbend.com


GERMAN BEEF SAUERBRATEN | AUTHENTIC GERMAN BEEF RECIPE | DAN …
2015-03-28 When ready to cook, preheat your oven to 175c (350f). Remove the meat from the marinade and dry it all over. Strain the marinade into a bowl and keep the onion slices and smashed garlic. Heat the vegetable oil over high heat in a large pan and brown the meat all over. This will take about 20 minutes.
From dantoombs.com


AUTHENTIC GERMAN SAUERBRATEN - THE DARING GOURMET
2018-10-02 Remove the roast and set aside. If using bacon, cook the bacon until done. Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor.
From daringgourmet.com


TRADITIONAL GERMAN SAUERBRATEN RECIPE • THE GOOD HEARTED WOMAN
2021-10-05 Marinate the Roast. (Do this 3-7 days ahead of time) In medium saucepan, combine the marinade ingredients: onions, red wine vinegar, water, brown sugar, kosher salt, cloves, juniper berries (optional), peppercorns, allspice, bay leaves. Bring to a boil, and then reduce heat and simmer for 10 minutes.
From thegoodheartedwoman.com


BEEF AND PEPPER SAUERBRATEN STEW - RECIPE | COOKS.COM
2 lb. boneless beef shoulder or chuck, cut to 1" cubes 2 tbsp. flour 2 tsp. salt 1/4 tsp. black pepper 2 tbsp. oil 1 can condensed (10 1/2 oz.) beef broth 1 c. water 1/3 c. cider vinegar 1 can (6 oz.) tomato paste 6 c. peppers cut into 1-2" chunks 2 c. carrots, cut into 2" chunks 1 tbsp. caraway seed 1 1/2 c. diced apple 1/4 c. chopped parsley
From cooks.com


SAUERBRATEN STEW RECIPE | MYRECIPES
Ingredient Checklist. ¼ cup all-purpose flour ; ½ teaspoon salt ; ½ teaspoon dry mustard ; ½ teaspoon pepper ; 1 pound lean boneless beef round steak, cut into 1/2-inch pieces
From myrecipes.com


SAUERBRATEN – CANNING MEAT IN VINEGAR FOR A GREAT STEW!
Cook at a simmer for 20 minutes. Remove the meat from the pot 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.
From sbcanning.com


BAG 'N SEASON® SAUERBRATEN | MCCORMICK
Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Place beef in bag. Add flour; toss to coat. 2 Stir Seasoning Mix, water, gingersnaps, vinegar and pepper until smooth. Pour over beef. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape. 3 Bake in lower half of oven 1 to 1 1/4 hours.
From mccormick.com


FRAU MARQUARDT’S RHEINISCHER SAUERBRATEN (BEEF STEWED IN …
2018-05-01 Cut 2 large onions in half. Stick 2 to 3 cloves and 1 bay leaf into each onion half. Mix all of this with 1/2 litre (2 cups) of 5% vinegar and 1/2 litre (2 cups) of water. Add a teaspoon of pepper and 5 tablespoons of sugar. Put the beef in this marinade, cover, and allow to marinate for 1 week in a cool spot.
From stefangourmet.com


BEEF SAUERBRATEN RECIPES ALL YOU NEED IS FOOD
Steps: "First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds.
From stevehacks.com


STEW BEEF SAUERBRATEN
Get recipes, including quick, easy, and healthy options for roasts, soups, and cooking dried beans from scratch. Jul 24, 2017 - Pressure cookers give "fast food" a …
From pinterest.ca


SLOW COOKER SAUERBRATEN BEEF IN GINGERSNAP GRAVY
2019-09-07 Instructions. In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. Mix well. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the meat is cooked through and very tender. Remove the bay leaves from the beef mixture. Stir in the crushed gingersnaps and brown sugar.
From lovebakesgoodcakes.com


TRADITIONAL CROCKPOT SAUERBRATEN RECIPE - THE SPRUCE EATS
2019-08-16 Gather the ingredients. In a 4- to 5-quart slow cooker, combine the cubed beef, onions, garlic, beef broth, vinegar, bay leaves, carrots, and potatoes and mix well. Cover the crockpot and cook on low for 8 to 9 hours. Then remove the crockpot cover and turn the heat to high. Remove and discard the bay leaves.
From thespruceeats.com


TRADITIONAL GERMAN SAUERBRATEN RECIPE - DINNER, THEN DESSERT
2020-11-11 Sear beef on both sides in oil over medium high heat. Add beef and marinade to a slow cooker. Cover crock pot with lid and cook on low for 7-8 hours, or on high for 4-5 hours. Remove beef and add gingersnaps to sauce. Simmer on high uncovered for 20 minutes, until thickened. Slice sauerbraten and return to crockpot.
From dinnerthendessert.com


BEEF SAUERBRATEN RECIPE - RECIPETIPS.COM
Directions. In a large skillet heat 2 T of the oil. Add the beef, salt and pepper and cook. After cooked through place on paper towels to remove excess grease. Get rid of remaining grease in pan and wipe clean. Add 2 T of oil to pan on medium heat. Add the onion and allspice and cook, stirring occasionally until onions are soft - about 8 ...
From recipetips.com


50 EASY RECIPES FOR WHAT TO COOK WITH BEEF STEW MEAT
That’s ok! We’ve got you covered. From delicious soups, unique dinners, and even just a few twists to the comfort food you originally planned. Several of these stew meat recipes use a pressure cooker or slow cooker. But a lot don’t. And, so you don’t have to click on every single recipe, we’ve listed some key information with each recipe.
From whattomaketoeat.com


INSTANT POT SAUERBRATEN - THIS FARM GIRL COOKS
2022-01-30 Step 1: Brown meat: Set Instant Pot to the Saute setting. When it’s heated, add the oil. Pat the roast dry. Sear the beef in the oil on both sides until browned, 4-5 minutes per side. Use a wooden spoon to scrape the brown bits from the bottom of the pot.
From thisfarmgirlcooks.com


TRADITIONAL GERMAN SAUERBRATEN RECIPE WITH GRASS FED BEEF
2020-08-30 Remove the meat from the pot and set aside. In a small dish, mix the cornstarch with a little bit of water. Add the mixture into the simmering liquid slowly, stopping when it has reached desired thickness for gravy. Remove the Dutch oven from the heat and let cool for 5 minutes. Stir in the sour cream.
From beckandbulow.com


SLOW COOKER SAUERBRATEN | GO RED FOR WOMEN
Here is a great Simple Cooking with Heart comfort food recipe! Sauerbraten is a German style beef stew that's cooked in a vinegar sauce with warm spices. Sauerbraten is a German style beef stew that's cooked in a vinegar sauce with warm spices.
From goredforwomen.org


SAUERBRATEN STEW - RECIPE | COOKS.COM
2 cans beef stew 8 ginger snaps, crushed 2 tbsp. vinegar 2 tbsp. brown sugar 1 tsp. minced onion 1/4 tsp. cloves Dash of pepper 1 bay leaf, crumbled
From cooks.com


STEW BEEF SAUERBRATEN | RECIPE | SAUERBRATEN RECIPE, GOOD ROASTS ...
Sep 20, 2017 - This is the quickest and easiest way to make Sauerbraten that was handed down by my grandmother. Our family has always used a pressure cooker. However, a Dutch oven or large pot may be substituted but this would increase the cooking time. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and …
From pinterest.co.uk


STEW BEEF SAUERBRATEN | RECIPESTY
Close the lid on the pressure cooker and bring to full pressure. Adjust the heat as needed. Once the pot comes to full pressure, cook for 15 minutes.
From recipesty.com


Related Search