Leftover German Sweet Sour Beef Recipes

Steps:

• WARNING: This part has to be done the day before you want to serve. Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. The day before is also a good time to make the gingersnaps if, like me, you are using homemade.
• The next day: Remove the meat and pour the marinade in the slow cooker. In a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours.
• During the last hour or so of cooking time: Start to make the dumplings. Bring a large pot of water to a rolling boil. In a large bowl, combine the cooled mashed potatoes and salt and the egg. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). Form into 2 to 4 inch balls. They should be able to hold their shape but not be too floury. Drop them into the water. They should sink, then rise to the surface when cooked through. Set aside.
• During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.
• After the time is up, shred the meat a bit with a fork or break it into pieces. Serve hot, with dumplings on the side.

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.

Steps:

• Brown beef in butter. Stir in flour. Mix well. Add res of the ingredients. Simmer 20 minutes or until thickened --.
• Serve over hot buttered noodles.

Steps:

• Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
• Add the beef and continue to cook for 1 more hour.
• Adjust the seasoning and remove from the heat.

Steps:

• Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
• Cover and simmer until vegetables are tender, about 40 minutes.

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.

Steps:

• Pat brisket dry with paper towels.
• Place flour in a shallow bowl and dredge meat.
• Shake off excess.
• Place meat in a 4-1/2 to 6-quart slow cooker.
• Combine onion soup mix, garlic, tomato soup and pepper in a small bowl with 1/2 cup of water and stir to combine.
• Pour over brisket.
• Cover the cooker and cook on high for 4-6 hours until quite tender.
• Remove meat to cutting board and let rest while completing gravy.
• Strain liquid from cooker, spooning off as much fat as possible.
• Add this liquid along with brown sugar and vinegar to a 2-quart saucepan and heat over medium heat, stirring until brown sugar melts.
• Cut meat against the grain and place in a 9 x 13" casserole dish.
• Pour finished gravy over meat.
• Cover casserole and heat in 325 degree oven for a minimum of 30 minutes.
• You can certainly lower the heat and leave in the oven longer.
• Sit back and enjoy the applause!

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

Steps:

• Over medium heat, fry the Speck or bacon.
• Add the onion and sauté until soft and transparent.
• Dust the liver slices with flour and sauté them lightly for 2-3 minutes.
• Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
• German Traditional Cooking.

Steps:

• In a skillet, melt margarine.
• Add beef cubes and heat for 2 minutes, then stir in flour.
• Combine remaining ingredients; add to beef and mix thoroughly.
• Simmer for 20 minutes, uncovered.

Steps:

• Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.