GERMAN-STYLE SAUERBRATEN MEAT LOAF
Try this sauerbraten style meat loaf. Great with a serving of mashed potatoes on the side.
Provided by Daily Inspiration S
Categories Pork
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine eggs, gingersnap crumbs, onion, parsley, balsamic vinegar, salt and caraway seed.
- 2. Add the ground beef and pork sausage and mix well. Gently press the meat mixture into a loaf pan; preferably one with a insert to keep the grease at the bottom of the pan. Top with the sliced tomato.
- 3. Bake meatloaf at 400 degrees F for 60-70 minutes or until meatloaf registers 160 degrees. Remove from the pan and cut into slices.
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
SAUERBRATEN MEAT LOAF
A most enjoyable change from my regular meat loaf. From a magazine that did an article of different meat loaf recipes. It was a keeper and I have been making it for over 25 years, always with a positive response from the eaters at the table. I hope you enjoy it too!
Provided by JERSEY FLOURCHILD
Categories Meatloaf
Time 10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 375.
- In a large bowl combine all ingredients for the meatloaf mixture. Mix well with a wooden spoon or (my preference) hands Spoon mixture into a 8" square pan or 9"x5" loaf pan. Combine the ingredients for the glaze in a small bowl mixing well to combine. Spoon glaze over top of loaf.
Nutrition Facts : Calories 343.4, Fat 20.5, SaturatedFat 7.7, Cholesterol 124.8, Sodium 818.2, Carbohydrate 14.7, Fiber 0.7, Sugar 9.1, Protein 23.5
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.
SAUERBRATEN-STYLE MEAT LOAF
Make and share this Sauerbraten-Style Meat Loaf recipe from Food.com.
Provided by coffee31807
Categories Meatloaf
Time 2h
Yield 1 loaf pan, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a large mixing bowl, combine eggs, gingersnap crumbs, chopped onion, shredded carrots, parsley flakes, balsamic vinegar, salt and caraway seeds.
- Add ground beef and pork sausage, mix well.
- Pat mixture into a 9X5X3 loaf pan. Top with sliced tomato.
- Bake, uncovered, for 60 to 70 minutes or until a meat thermometer registers 170 degrees F.
- Cool in pan for 10 minutes. Lift from pan with large spatula and cut into squares to serve.
Nutrition Facts : Calories 449.3, Fat 27.7, SaturatedFat 9.4, Cholesterol 125.9, Sodium 876.4, Carbohydrate 25.9, Fiber 1.5, Sugar 8.1, Protein 22.9
SAUERBRATEN
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 servings
Number Of Ingredients 21
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.
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
SAUERBRATEN
"THE WHOLE FAMILY helped prepared this sauerbraten. We children had fun mixing the spices and pounding them on the hearth, then Dad mixed them with salt and rubbed them into the meat. The tantalizing aromas escalated as the sauerbraten cooked.
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 12-14 servings.
Number Of Ingredients 15
Steps:
- Place tablespoons of peppercorns and allspice in a cloth bag; crush. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon., In the same pan, brown roast in drippings, over medium heat, on all sides. Add the vinegar, water, whole peppercorns, whole allspice, onion, bay leaves and reserved bacon; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. , Chill roast overnight in cooking liquid. Skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour., Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth and flour; stir into cooking liquid. Bring to a boil. Reduce heat, cook and stir for 1-2 minutes or until thickened and bubbly. Slice roast; serve with gravy.
Nutrition Facts :
REUBEN MEAT LOAF
This moist loaf is sure to become a favorite with sauerkraut lovers. Mary Alice Taylor of Downingtown, Pennsylvania rolls tangy kraut, Swiss cheese and Thousand Island salad dressing into well-seasoned ground beef for a delicious dinner.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14x10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 305 calories, Fat 16g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
GERMAN SAUERBRATEN
Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouthwatering seasonings. It smells so good in the oven and tastes even better-Cathy Eland, Highttown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day., To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate., Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender., Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.
Nutrition Facts : Calories 233 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 410mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 30g protein.
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