German Sweet And Sour Meat Recipes

SWEET AND SOUR BEEF

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

LEFTOVER GERMAN SWEET SOUR BEEF

Steps:

• Brown beef in butter. Stir in flour. Mix well. Add res of the ingredients. Simmer 20 minutes or until thickened --.
• Serve over hot buttered noodles.

GERMAN SWEET AND SOUR MEAT

Steps:

• 1. In a small glass measuring cup combine 1/3 cup cider vinegar with 1/3 cup water. Add 10 ginger snaps and let them break down..you may need to help them out with a fork-ideally you want it smooth. Set aside for later.
• 2. Brown meat on high heat in lg stock pot with oil to coat. when browned remove and add chopped onion to pan to slightly brown them. Replace meat and add water until the water is two thirds of the way up the meat(not quite covering it).
• 3. Cover and bring to a simmer for 15 minutes. Add Allspice, bouillon cubes, bay leaves, gravy master and pepper. Cook for 1 and 1/2 hours or until meat is "fork tender".
• 4. add ginger snap mix, and raise heat for a bit until your sweet and sour meat gravy thickens,it should not take more than a few minutes. Then serve over buttered egg noodles.

GERMAN SWEET & SOUR CABBAGE

Steps:

• Cook cabbage in water for 8-10 minutes; drain.
• Fry bacon and remove from pan; Add onion and saute until limp, 3-5 minutes.
• Add sugar and flour to bacon fat; blend until smooth.
• Add water, vinegar, and seasonings; cook until thick.
• Add diced bacon, and cabbage.
• Heat through.
• If bland, add more salt, sugar, or vinegar, whichever is needed.

SWEET AND SOUR GERMAN RED CABBAGE

Steps:

• In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

SWEET AND SOUR GERMAN SPINACH

Steps:

• Fry bacon in medium skillet until almost crisp.
• Fry onion in bacon grease until soft.
• Remove onion and bacon from grease.
• Place spinach in grease, stirring until hot.
• Return onion and bacon to skillet.
• Mix sugar and vinegar.
• Beat egg then mix with vinegar and sugar.
• Pour over spinach.
• Cook 2-5 minute.
• Salt to taste.

GERMAN SWEET & SOUR STIR-FRY

Steps:

• FYI: This entire meal can be made in one large teflon skillet with a lid very easily. This makes for easy clean up and keeps the mess down in the kitchen. ;).
• Chop or slice the smoked sausage into medallions or cubes, your choice. Toss into a skillet with the oil and the green onion. Cook until the green onion is becoming soft and cooked, and the meat is getting that nice brown stuff we all like to taste on it. (A teflon pan works well for this task.)
• Next, mix the flour, sugar, salt, celery seed, dry mustard and pepper in a small bowl. Add the water and vinegar, stirring briskly until mixed well.
• Put this mixture in the skillet on medium heat, stirring until it becomes thick and bubbly.
• Add the shredded cabbage. I used a whole head of cabbage, so I paid attention to how well this sauce coated the cabbage. I added a bit more water while the cabbage cooked down to ensure the sauce stayed, "saucy." It wasn't watery, just moist. Probably a total of 1/2 cup total during the cooking process.
• Cook cabbage at medium heat (hot enough to cook down the cabbage, but not to burn it to the bottom of the pan), keeping it covered and stirring occasionally. Taste it during this time. You will need to salt it to your tastes. As it starts to soften, add in the sausage and green onion mixture.
• Cook this until it reaches the texture of your preference, either crispy, medium crispy or soft. Stir occasionally during this process, but keep covered otherwise.
• Serve!

GERMAN SWEET & SOUR EGGS AKA SUESS-SAUER EIER

Steps:

• Heat the oil in a skillet and have ready a cup or two of hot water.
• Whisk in the flour and cook until brown, stirring constantly--be careful not to burn the flour.
• Add a small amount of hot water to the pan, whisking well, to create a sauce-like consistency, adding and whisking as needed.
• Whisk together the vinegar and the sugar, then add as much or as little to the sauce as you like (taste and adjust if necessary).
• Cook eggs however you like them (pan fried, hard boiled, etc) and serve with the sauce and some potatoes, if desired.

GERMAN LEBER SUSS-SAUR: (SWEET AND SOUR CALF'S LIVER)

Steps:

• Over medium heat, fry the Speck or bacon.
• Add the onion and sauté until soft and transparent.
• Dust the liver slices with flour and sauté them lightly for 2-3 minutes.
• Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
• German Traditional Cooking.