EASY SAUERBRATEN
This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. -Patricia Rutherford, Winchester, Illinois
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 365 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 368mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.
QUICK SAUERBRATEN
This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my recipe #257991 and recipe #400.
Provided by teresas
Categories Roast Beef
Time 3h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place meat in deep skillet or Dutch oven.
- Mix marinade and vinegar; pour over meat.
- With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
- Add onion, bay leaves, pickling spices and pepper.
- Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
- Remove meat.
- Strain drippings and discard spices.
- Measure drippings and add water to measure 2 1/2 cups liquid.
- Melt shortening in skillet.
- Blend in flour.
- Cook over low heat , stirring until mixture is smooth and bubbly.
- Remove from heat.
- Gradually stir in liquid.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
- Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
- Gingersnap Gravy:.
- Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve gravy with meat.
KATE'S EASY GERMAN SAUERBRATEN
This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.
Provided by kateshort
Categories World Cuisine Recipes European German
Time P2DT8h50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
- Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
- Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
- Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
- Slice roast and serve with vegetables and gravy.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 17.9 g, Cholesterol 103.3 mg, Fat 27 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 10.5 g, Sodium 1875.3 mg, Sugar 9.6 g
SAUERBRATEN
Provided by Alton Brown
Categories main-dish
Time P3DT4h50m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
CLASSIC SAUERBRATEN
A quick and easy Sauerbraten recipe. This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.
Categories Beef Marinate Roast Oktoberfest Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients in large saucepan and bring to boil. Cool.
- Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.
- Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).
- Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.
- Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).
- Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.
QUICK SAUERBRATEN
This is definitely something you want to have in winter, because it is heavy and rich. It is oh so good, though, and filling.
Provided by KittyKitty
Categories Roast Beef
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown roast on both sides in hot oil in a large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 cup water, and red wine vinegar, mix well, and pour over roast.Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter. Remove bay leaf.
- Stir in 1/2 cup water into four; stir into pan drippings. Cook, stirring constantly, I find that a wire whisk works best, and removes lumps from the flour, until gravy is smooth and thickened.Pour gravy over roast and serve.
Nutrition Facts : Calories 865.7, Fat 61.6, SaturatedFat 24.3, Cholesterol 208.7, Sodium 571.1, Carbohydrate 17.2, Fiber 0.7, Sugar 7.5, Protein 56.9
QUICK STEAK SAUERBRATEN
I love Sauerbraten, but it takes way too long to make. This recipe is inspired by the recipe "Skirt Steak Sauerbraten" in the November of the Rachael Ray Magazine. I tweaked the recipe a bit using london broil (though skirt steak or flank steak are options)then I broiled the meat to cut down on the fat rather then pan frying it. I also added a 1/2 tsp of jarred beef demi glace to the sauce as it was cooking to add deeper flavor, but it is not necessary. This recipe is terrific either way.
Provided by PookyBear876
Categories German
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and allspice and cook, occasionally stirring, until the onion is softened about 8-10 minutes.
- Stir in beef broth, vinegar and gingersnaps and cook until thickened, about 6 minutes. Season with pepper.
- Bring a large pot of water to a boil. Add the noodles and cook until al dente, about 5-8 minutes, depending on width of noodles used. Drain, return to pot and toss with 1 tbsp olive.
- Meanwhile, season the steak with salt and pepper. Broil steak on high for 6 minutes each side of medium rare. Transfer to cutting board, cover with foil, and let rest. Cut steak into 1/4 inch thick slices.
- Plate the noodles and top with the steak and sauerbraten sauce.
Nutrition Facts : Calories 805.6, Fat 27.4, SaturatedFat 7.8, Cholesterol 206.3, Sodium 118.5, Carbohydrate 84.2, Fiber 4.3, Sugar 3.3, Protein 52.6
More about "speedy sauerbraten recipes"
AUTHENTIC GERMAN SAUERBRATEN - THE DARING GOURMET
From daringgourmet.com
4.9/5 (113)Total Time 98 hrs 30 minsCategory Main CourseCalories 503 per serving
- 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.
TRADITIONAL GERMAN SAUERBRATEN RECIPE - THE GOOD …
From thegoodheartedwoman.com
4.8/5 (6)Total Time 57 hrsCategory Main CourseCalories 349 per serving
TRADITIONAL GERMAN SAUERBRATEN RECIPE - DINNER, THEN …
From dinnerthendessert.com
INSTANT POT SAUERBRATEN RECIPE (GERMAN POT ROAST)
From lemonblossoms.com
TRADITIONAL GERMAN SAUERBRATEN RECIPE - HOUSE OF …
From houseofnasheats.com
3 QUICK WAFFLE RECIPES FOR EASY BREAKFASTS - THE NEW YORK TIMES
From nytimes.com
SAUERBRATEN RECIPE | COOKING CHANNEL
From cookingchanneltv.cel29.sni.foodnetwork.com
SAUERBRATEN : RECIPES : COOKING CHANNEL RECIPE | COOKING CHANNEL
From cookingchanneltv.cel29.sni.foodnetwork.com
SAUERBRATEN RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.cel29.sni.foodnetwork.com
QUICK & EASY GERMAN SAUERBRATEN MADE JUST LIKE OMA
From quick-german-recipes.com
OMA'S TRADITIONAL SAUERBRATEN: SLOW-COOKED TENDER MEAT
From quick-german-recipes.com
AUTHENTIC SAUERBRATEN RECIPE: HOW TO MAKE GERMANY'S NATIONAL …
From epicureandculture.com
15 QUICK SAUERBRATEN RECIPE - SELECTED RECIPES
From selectedrecipe.com
QUICK SAUERBRATEN RECIPE - FOOD.COM
From food.com
QUICK SAUERBRATEN RECIPE | RECIPELAND
From recipeland.com
SPEEDY SAUERBRATEN RECIPE BY BUDGET.GOURMET | IFOOD.TV
From ifood.tv
You'll also love