BAVARIAN BEEF DINNER
I've had this recipe for quite a number of years. I won second place with it in a cooking contest sponsored by our local newspaper.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown beef in oil. Add the beef broth, onions, garlic and seasonings. Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat. , Combine flour and water until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side.
Nutrition Facts : Calories 324 calories, Fat 20g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 840mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
BAVARIAN POT ROAST
Since all my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. -Susan Robertson, Hamilton, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts : Calories 281 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 633mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.
SLOW-COOKER BAVARIAN-STYLE BEEF AND SAUERKRAUT
Treat yourself to a taste of Bavaria with this slow-cooker beef roast, which calls for just 15 minutes prep time. Sauerkraut, caraway seed and stone-ground mustard play into the tasty theme.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h45m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes or until brown on all sides. Sprinkle with caraway seed and salt.
- Place beef in 5- to 6-quart slow cooker. Place onions, sauerkraut and 1/4 cup of the beer around beef.
- Cover and cook on Low heat setting 6 to 8 hours.
- Remove beef from cooker; cover to keep warm. Mix flour, remaining 1/4 cup beer and the mustard in small bowl; gradually stir into juices in cooker. Increase heat setting to High. Cover and cook 15 to 30 minutes or until slightly thickened. Serve beef with juices.
Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g
TRADITIONAL BAVARIAN BEEF SAUERBRATEN
From Dean & Deluca. Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Variation: For a "sweet" sauerbraten you can add raisins and/or gingerbread (lebkuchen) to the gravy. Serving Suggestion: Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4
Provided by BecR2400
Categories Roast Beef
Time P3DT3h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature.
- Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.
- When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag.
- Preheat oven to 325 degrees.
- Combine the flour, salt, and black pepper on a large plate, mixing well.
- Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan.
- Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil.
- Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning.
- Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.
Nutrition Facts : Calories 568.4, Fat 21.3, SaturatedFat 6.4, Cholesterol 117.4, Sodium 1287.3, Carbohydrate 30.6, Fiber 3.5, Sugar 9.1, Protein 40.7
BAVARIAN BEEF
A tasty beef dish from the crock pot. The steps may look tedious, but they are not at all. This is a good dish to try with a hearty rye or pumpernickel bread.
Provided by Miss Annie
Categories Vegetable
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Trim fat from roast.
- In a large skillet, brown roast on all sides in hot oil.
- Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot.
- Place meat on top of veggies, cutting the roast to fit, if necessary.
- In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves.
- Pour over meat.
- Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours.
- Remove meat from pot and place on platter, keeping warm.
- For gravy: transfer the cooking liquid to a 2 quart saucepan.
- Skim off fat and remove bay leaves.
- Stir together the flour and the remaining 2 tablespoons wine or broth.
- Stir into the gravy mixture.
- Cook and stir over medium heat until thickened an bubbly.
- Add vegetables and stir one or two more minutes more to warm up vegetables.
- Serve the meat with vegetable gravy and noodles.
- Garnish with chopped pickles and bacon.
GERMAN BEEF ROULADEN
This is another great German recipe that reminds me of my mom's wonderful cooking. Enjoy this unique and delicious dish!
Provided by DebbyO
Categories World Cuisine Recipes European German
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
- Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
- Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 5.4 g, Cholesterol 113.2 mg, Fat 15.6 g, Fiber 0.5 g, Protein 44.6 g, SaturatedFat 4.6 g, Sodium 1132.7 mg, Sugar 0.5 g
TRADITIONAL SAUERBRATEN
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
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
More about "bavarian beef recipes"
BAVARIAN HUNTER'S BEEF STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (36)Total Time 1 hr 45 minsCategory Dinner, EntreeCalories 632 per serving
TRADITIONAL GERMAN SAUERBRATEN RECIPE - DINNER, THEN …
From dinnerthendessert.com
TRADITIONAL GERMAN SAUERBRATEN RECIPE - HOUSE OF …
From houseofnasheats.com
BAVARIAN MEATS
From bavarianmeats.com
AUTHENTIC GERMAN ROULADEN RECIPE - THE DARING …
From daringgourmet.com
TRADITIONAL GERMAN SAUERBRATEN RECIPE - THE GOOD …
From thegoodheartedwoman.com
4.8/5 (6)Total Time 57 hrsCategory Main CourseCalories 349 per serving
15 CLASSIC GERMAN RECIPES EVERYONE SHOULD KNOW - THE SPRUCE …
From thespruceeats.com
MY GRANDMOTHER'S GERMAN GOULASH - RECIPE - COOKS.COM
From cooks.com
RECIPES INSPIRED BY BEEF MONTH | FOOD | LANCASTERONLINE.COM
From lancasteronline.com
SLOW-COOKER BAVARIAN BEEF ROAST WITH GRAVY RECIPE - PILLSBURY.COM
From pillsbury.com
BAVARIAN BEEF SCHNITZEL WITH WARM TANGY SLAW - BEEF - IT'S WHAT'S …
From beefitswhatsfordinner.com
7 GRANDMA-APPROVED SLOW COOKER RECIPES
From allrecipes.com
SLOW COOKER BAVARIAN POT ROAST — LET'S DISH RECIPES
From letsdishrecipes.com
10 TRADITIONAL GERMAN STEWS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
PICHELSTEINER (BAVARIAN STEW) - THE DARING GOURMET
From daringgourmet.com
6 MOST POPULAR GERMAN BEEF DISHES - TASTEATLAS
From tasteatlas.com
RECIPES FOR AUTHENTIC GERMAN MAIN DISHES - GERMANFOODS.ORG
From germanfoods.org
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #vegetables #german #easy #european #dinner-party #crock-pot-slow-cooker #dietary #comfort-food #inexpensive #meat #taste-mood #equipment
You'll also love