Best 10 Sauerbraten Patties Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sauerbraten, a German dish traditionally made with beef or horse meat, is a delightful and flavorful meal that can be enjoyed by people of all ages. While the traditional method of cooking sauerbraten involves marinating the meat for several days before braising it, this article will explore a delicious alternative: sauerbraten patties. These patties offer a unique and convenient way to enjoy the classic flavors of sauerbraten without the extended preparation time. Made with ground beef or venison, these patties are packed with aromatic spices and herbs, and they can be cooked in a variety of ways, including pan-frying, grilling, or baking. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with all the information you need to create delicious and satisfying sauerbraten patties that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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 BURGERS



Sauerbraten Burgers image

Make and share this Sauerbraten Burgers recipe from Food.com.

Provided by Julie Bs Hive

Categories     Meat

Time 37m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup crushed gingersnaps (8 cookies)
1 (8 ounce) can tomato sauce
1/4 cup finely chopped onion
1/4 cup raisins (optional)
1/2 teaspoon salt
1 lb ground beef
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon prepared mustard
pepper
hot cooked noodles

Steps:

  • Reserve 2 tbsp of the crushed gingersnaps.
  • Combine remaining gingersnaps, 2 tbsp of the tomato sauce, onions, raisins, and salt.
  • Add meat; mix well.
  • Shaped into four 1.2 in thick patties.
  • Brown in skillet; drain off fat.
  • Combine remaining tomato sauce, sugar, vinegar, water, mustard and pepper.
  • Pour over burgers.
  • Cover; simmer for 10-15 minutes, spooning sauce over meat.
  • Remove burgers.
  • Stir the reserved 2 tbsp into sauce in skillet.
  • Cook until bubbly.
  • Return burgers to skillet; heat through.
  • Serve with hot buttered noodles.

Nutrition Facts : Calories 412.6, Fat 20, SaturatedFat 7.4, Cholesterol 77.1, Sodium 867.9, Carbohydrate 33.9, Fiber 1.7, Sugar 15.2, Protein 23.6

SAUERBRATEN PATTIES



Sauerbraten Patties image

This family favorite was made by my mother back in the '20s. A roast was out of the question on our budget, but chopped meat was only pennies a pound. -Chris Christoffers, Lake Worth, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 14

2 eggs
1 cup water, divided
1 cup seasoned bread crumbs
1/4 cup chopped onion
3/4 teaspoon poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1 cup beef broth
1/4 cup red wine vinegar
1 to 2 tablespoons brown sugar
10 whole cloves
1 bay leaf
12 gingersnaps, crumbled

Steps:

  • In a large bowl, combine the eggs, 3/4 cup water, bread crumbs, onion, poultry seasoning, salt and pepper. Crumble beef over mixture; mix well. Shape into eight patties., In a large skillet, brown patties on both sides; drain. Add the broth, vinegar, brown sugar, cloves, bay leaf, gingersnaps and remaining water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour or until meat is no longer pink. Discard cloves and bay leaf.

Nutrition Facts : Calories 297 calories, Fat 14g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 665mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 21g protein.

EASY SAUERBRATEN



Easy Sauerbraten image

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

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

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.

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



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



Sauerbraten image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 15

3 pounds round roast of beef
2 cups dry red wine
2 to 3 tablespoons red wine vinegar
3 tablespoons brown sugar
1/4 cup tomato puree
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
2 teaspoons dry mustard
2 teaspoons soy sauce
1 teaspoon ground cloves
8 crushed gingersnaps
2 cups beef broth
2 onions, thinly sliced

Steps:

  • Combine all ingredients except beef to form marinade. Marinate beef for two to three days.
  • Cook meat in marinade on top of stove over low heat in heavy covered pot, about two to two-and-a-half hours or until tender.

Nutrition Facts : @context http, Calories 893, UnsaturatedFat 17 grams, Carbohydrate 71 grams, Fat 36 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 13 grams, Sodium 1108 milligrams, Sugar 35 grams, TransFat 3 grams

SIMPLE SAUERBRATEN



Simple Sauerbraten image

This doesn't have the gingersnaps, and we eat it over buttered egg noodles. I can make it in as little as 25 minutes in the pressure cooker, or leave it in the crock pot all day. My family likes it best out of the oven though. Thanks, "Best of Bridge" ladies.

Provided by less2saw

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs round steaks or 1 1/2 lbs beef, simmering cut
2 tablespoons olive oil
1 (25 g) envelope brown gravy mix
1/4 cup onion, minced (or more to taste)
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1 bay leaf
1 (340 g) package broad egg noodles, cooked according to instructions
1/4 cup fresh parsley, chopped for garnish

Steps:

  • Trim steak and cut into 1 inch cubes or slices.
  • Brown in hot oil.
  • Remove from skillet and place in 1 1/2 quart casserole dish.
  • Add gravy mix and water to skillet and bring to a boil, stirring constantly.
  • Stir in remaining ingredients (except the noodles).
  • Cover and bake at 325F (160C) for 1 1/2 hours.
  • Remove bay leaf and serve sauerbraten piping hot over noodles.
  • Sprinkle with fresh chopped parsley as garnish.
  • This can be prepared the night before and cooked in a crock pot on low all day.
  • Or you can brown the meat, then finish it in a pressure cooker in 25 minutes after work.

Nutrition Facts : Calories 365.8, Fat 19.2, SaturatedFat 6.2, Cholesterol 99.3, Sodium 474, Carbohydrate 20.1, Fiber 1, Sugar 2.9, Protein 26.7

SAUERBRATEN PATTIES



Sauerbraten Patties image

This family favorite was made by my mother back in the '20s. A roast was out of the question on our budget, but chopped meat was only pennies a pound. -Chris Christoffers, Lake Worth, Florida

Provided by Allrecipes Member

Time 1h20m

Yield 6

Number Of Ingredients 14

2 large eggs eggs
1 cup water, divided
1 cup seasoned bread crumbs
¼ cup chopped onion
¾ teaspoon poultry seasoning
¾ teaspoon salt
¼ teaspoon pepper
1 ½ pounds ground beef
1 cup beef broth
¼ cup red wine vinegar or cider vinegar
1 tablespoon brown sugar
10 each whole cloves
1 bay leaf
12 each gingersnaps, crumbled

Steps:

  • In a large bowl, combine the eggs, 3/4 cup water, bread crumbs, onion, poultry seasoning, salt and pepper. Crumble beef over mixture; mix well. Shape into eight patties.
  • In a large skillet, brown patties on both sides; drain. Add the broth, vinegar, brown sugar, cloves, bay leaf, gingersnaps and remaining water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour or until meat is no longer pink. Discard cloves and bay leaf before serving.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 27.7 g, Cholesterol 158.7 mg, Fat 35.2 g, Fiber 1.8 g, Protein 25 g, SaturatedFat 13.6 g, Sodium 880.9 mg, Sugar 8.3 g

SAUERBRATEN



Sauerbraten image

The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

1 four- to five-pound top or bottom round of beef
Salt and freshly ground black pepper
4 tablespoons canola oil
4 cloves garlic, coarsely chopped
2 large onions, thinly sliced
2 bay leaves
4 tablespoons tomato paste
1/4 cup ketchup
1 cup red-wine vinegar
2 cups red wine, such as burgundy
1/4 cup sour cream

Steps:

  • Season beef well with salt and pepper. Tie meat tightly every 2 inches with kitchen twine, and once from end to end, to help keep meat intact. Heat 2 tablespoons of oil in a large, heavy casserole over medium heat. Brown meat evenly on all sides, including the ends. Transfer to a plate, and set aside.
  • Reduce heat to medium low, add remaining 2 tablespoons oil, garlic, and onions. Cook, stirring often, until softened, 5 to 7 minutes. Add bay leaves, tomato paste, ketchup, red-wine vinegar, and red wine. Bring to a boil over medium-high heat. Return beef to pot, and add 2 cups water. (The liquid should come halfway up the side of the beef.) Cover with a tight-fitting lid. Reduce heat to simmer. Cook for 1 hour, turn beef, and continue to cook until fork-tender, another 1 1/2 hours.
  • Remove pot from heat. Let cool slightly, and transfer beef to a cutting board with a well. Remove twine, and let beef rest for 15 minutes. Skim the fat from the surface of the sauce in the casserole. Taste the sauce, and adjust seasoning with salt and pepper. Stir in sour cream. Slice meat across the grain into 1/4-inch slices. Place meat back into sauce. Transfer to a large serving platter; ladle over sauce. Serve immediately.

Tips:

  • For the best flavor, use a combination of beef and pork.
  • Don't overmix the meat mixture, or the patties will be tough.
  • Form the patties into thin, flat circles, about 1/2-inch thick.
  • Cook the patties over medium-high heat until they are browned on both sides and cooked through.
  • Serve the patties on toasted buns with your favorite toppings, such as sauerkraut, Swiss cheese, and Thousand Island dressing.

Conclusion:

Sauerbraten patties are a delicious and easy way to enjoy the flavors of sauerbraten without having to make the whole dish. They are perfect for a quick and easy weeknight meal or for a party appetizer. With a little planning and preparation, you can have these patties on the table in no time. So next time you're looking for a new and exciting way to enjoy sauerbraten, give these patties a try!

Related Topics