Sauerbraten Stew Recipes

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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.

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

OLD-WORLD SAUERBRATEN



Old-World Sauerbraten image

Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 12

2 tablespoons vegetable oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
2 onions, sliced
1 cup white vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 teaspoons salt
1/2 teaspoon pepper
4 to 5 tablespoons ketchup
12 gingersnap cookies, crumbled

Steps:

  • In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.

Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

SAUERBRATEN



Sauerbraten image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 21

3 cups low-sodium beef broth
1 cup dry red wine
1 cup red wine vinegar
2 large onions, cut into large chunks
5 cloves garlic; 3 crushed, 2 chopped
10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 teaspoon juniper berries (available in the spice aisle)
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 3-to-4-pound boneless beef top chuck roast
Kosher salt
2 tablespoons extra-virgin olive oil
2 medium carrots, cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
2 tablespoons all-purpose flour
2 tablespoons crushed gingersnap cookies
Freshly ground pepper
Spaetzle, for serving (see page 152)
Sour cream, for serving (optional)
Chopped fresh parsley, for garnish

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 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

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 SOUP



Sauerbraten Soup image

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

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1 inch pieces
1 tablespoon mixed pickling spices
1 bay leaf
6 cups beef broth, divided
1 medium onion, chopped
1 jar (16 ounces) shredded sweet-and-sour red cabbage
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
8 gingersnap cookies, crushed
Cooked wide egg noodles

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.

GERMAN SAUERBRATEN STEW RECIPE



German Sauerbraten Stew Recipe image

Make and share this German Sauerbraten Stew Recipe recipe from Food.com.

Provided by Chef GreanEyes

Categories     Stew

Time 2h20m

Yield 3 1/2 quarts, 12-14 serving(s)

Number Of Ingredients 13

2 lbs 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 green beans (1-inch pieces)
1 cup shredded cabbage
2 celery ribs, cut into 1/2-inch slices
1/4-1/2 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 : Calories 344.8, Fat 15.7, SaturatedFat 4.8, Cholesterol 50.6, Sodium 616.5, Carbohydrate 34.6, Fiber 2.5, Sugar 15, Protein 17.4

SAUERBRATEN



Sauerbraten image

Provided by Food Network

Categories     main-dish

Time P3DT2h

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 cup vinegar
1/2 cup water
3 bay leaves
4 cloves
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
Salt and freshly ground black pepper
1 1/2 pounds beef shoulder
1 cup buttermilk
1/2 cup chopped onion
1/2 cup olive oil
1/2 cup red wine
Equal parts flour and butter, (1/4 cup flour, 1/4 cup butter) for roux
2 tablespoons gravy flavoring (recommended: Kitchen Bouquet)
Pinch salt
Pinch white pepper
Brown sugar, to taste, until sweet and sour
2 tablespoons raisins

Steps:

  • For the marinade:
  • Place the vinegar, water, bay leaves, cloves, celery, carrots, quartered onion, salt and pepper in large plastic container. Add meat and buttermilk and refrigerate for 3 to 4 days.
  • Take meat out of marinade, and pat the meat dry with a towel. Reserve marinating liquid.
  • In large saute pan add 1/2 chopped onion to 1/2 cup oil, and brown meat on all sides. Cook's note: Ketchup may be used to help this process.
  • After browning, deglaze pan with red wine and add marinade and beef shoulder. Cook until tender, about 1 hour.
  • Remove the meat from the pan, let rest for 10 to 15 minutes then slice.
  • Strain marinade and set aside.
  • Add the butter to the pan over low heat and when melted add the flour. Whisk until it comes together and bubbles. Slowly add the strained marinade stirring constantly until sauce has thickened. Add 2 tablespoons gravy flavoring for color, and pinch of salt and white pepper.
  • Now add brown sugar, to taste, until it is sweet, and sour. Stir in the raisins.
  • Pour sauce over sliced sauerbraten, and serve with red cabbage and spaetzle or dumplings, if desired. Guten Appetite!

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  • Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.
  • Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot.Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
  • Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over high heat. Generously brown the roast on all sides. 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. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need less or longer depending on roast and marinating time) or until the meat is very tender.(Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start. So check on your roast periodically for doneness.)When the
  • Prepare the Gravy: While the roast is resting, strain the gravy and return the gravy to the pot. Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. (Note: The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference. If the flavor is too strong for you, you can dilute it with a little water or broth.)Spoon the gravy over the sliced Sauerbraten and serve immediately.


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