Best 2 Quick Sauerbraten Recipes
In the realm of culinary delights, quick sauerbraten stands as a testament to the harmonious fusion of flavors and the boundless creativity of the culinary world. This delectable dish, steeped in culinary history, offers a tantalizing journey for the taste buds, captivating palates with its distinct tanginess, tender meat, and aromatic sauce. As you embark on this culinary adventure, let us guide you through the secrets of crafting the perfect quick sauerbraten, unveiling the culinary secrets that transform simple ingredients into a symphony of flavors.
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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.
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
Tips:
- Use a good quality cut of beef for the best results. Chuck roast or brisket are both good choices.
- Marinate the beef for at least 12 hours, or up to 24 hours. This will help to tenderize the meat and infuse it with flavor.
- Sear the beef before braising it. This will help to develop a rich, flavorful crust.
- Use a variety of vegetables in the braising liquid. This will add flavor and nutrients to the dish.
- Simmer the beef for at least 2 hours, or until it is fall-apart tender.
- Serve the sauerbraten with mashed potatoes, egg noodles, or spätzle.
Conclusion:
Sauerbraten is a delicious and hearty dish that is perfect for a special occasion. The bold flavors of the beef, vinegar, and spices are sure to impress your guests. With a little planning, you can easily make this dish at home. So next time you're looking for a new recipe to try, give sauerbraten a try. You won't be disappointed.
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