Salisbury Sauerbraten Recipes

SALISBURY STEAK

Steps:

• In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
• In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

SLOW-COOKER SAUERBRATEN

Steps:

• Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

SAUERBRATEN

Steps:

• Cut steak in I-inch cubes and brown in large saucepan with small amount of oil. Remove from skillet and add 4 cups water and gravy mix. Bring to boil. Stir in remaining ingredients except for noodles. Pour into casserole dish and bake at 325°F for 2 hours. Cook noodles according to directions. Drain. Serve steak mixture over noodles

SAUERBRATEN

Steps:

• Place the tablespoon of peppercorns and allspice in a cloth bag pound to a powder with a hammer. Mix in salt rub over roast. Set aside. In a large Dutch oven, cook bacon for 3-4 minutes or until fat begins to cook out. Push bacon to edge of pan. Add roast brown on all sides. Add vinegar, water, whole peppercorns and allspice, onion and bay leaves bring to a boil. Reduce heat cover and simmer for 2 hours. Stir in preserves and gingersnaps cook 1 hour longer or until meat is tender. Chill roast overnight in cooking liquid. The next day, skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour. Remove roast and keep warm. Strain cooking liquid return 3-1/2 cups to pan. Combine broth or wine and flour stir into cooking liquid. Cook and stir until thickened and bubbly cook and stir 1 minute more. Slice roast and serve with gravy. If Cooking for Two: freeze serving-size portions of meat and gravy together in airtight containers.© Copyright Reiman Publications, 1993-1997