SOUR WIENER GRAVY
Sour Wiener Gravy is gravy made with "store bought" gingersnaps, sliced all beef wieners, chopped onion, vinegar, water, salt and pepper, and once thickened, served over mashed potatoes. The brands of store bought gingersnaps I have used to make this dish are... Rippin Good, Stauffer's, or Lil' Dutch Maid. (Lil' Dutch Maid are...
Provided by Cindi M Bauer
Categories Gravies
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a large deep 12-inch skillet, combine the water, onion, salt and pepper, plus the gingersnaps. (You can also prepare this dish in a chicken fryer, with a lid, which is what I use.)
- 2. Stir gently until the gingersnaps have dissolved.
- 3. Add the vinegar and sliced wieners.
- 4. Heat over medium-low heat, until it almost boils and is somewhat thick; stirring continuously.
- 5. (When preparing this in a chicken fryer, I cook this over high heat; stirring frequently, until it comes to a boil and the gravy has thickened up (in about 10 minutes), and after that, I lower the heat to a simmer, and cook/simmer the dish just a bit longer, for about 10-15 minutes longer.)
- 6. Serve over the hot-cooked mashed potatoes.
- 7. *Note: When adding the gingersnap cookies, be sure to only use the store brands that I had suggested. Do not use home-baked cookies for this recipe. Also, you can also substitute franks or hot dogs for the all-beef wieners.
WIENER GRAVY
Hot dogs come in packs of 10 but buns come in packs of 8. So what do you do with the 2 lonely leftover dogs?? Make Weiner Gravy the next morning for breakfast.
Provided by Rhonda Sine
Categories Other Main Dishes
Time 15m
Number Of Ingredients 5
Steps:
- 1. In a skillet, heat your oil or grease over medium heat. If you want it to taste mild, use oil. If you want it to have a stronger pork taste, use some bacon grease. I like to use a little of both. How much you use will depends on how many wieners you have. For 2 wieners I use about 1 T. of oil, 1 T. of bacon grease and 2 T. of flour (later in recipe). Slice wieners into coins into grease. Fry until desired crispness...I like mine about half crispy. Sprinkle flour on top of wieners and stir (should be the consistency of wet sand) and fry for a few minutes until flour starts to get a nice tan color. A little at a time while constantly stirring, add your liquid. If you want a stronger taste, use water. If you like a creamier taste, use milk, or some of both. How much will depend on how much grease you started with, but for what I've told you already will probably be around 2 cups. Cook and stir until bubbly and desired thickness. Season with salt and pepper. Serve over biscuits, toast or your favorite bread.
SAUERBRATEN WITH SOUR CREAM GRAVY, WIENERWALD-STYLE
Long ago, when I was a young soldier stationed in Germany, I took my equally young wife to dinner at a little restaurant called Wienerwald, in Frankfurt am Main. I remember ordering a plate of sauerbraten, and I was amazed at how good it was. This recipe is my attempt to recreate that wonderful dish from long ago. Serve with riced potatoes, pickled red cabbage, sauerkraut, or spaetzle, and a hearty German beer, Riesling, or Gewurztraminer wine.
Provided by Keith Stacy
Categories World Cuisine Recipes European German
Time P4DT2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Heat 2 cups water and 2 cups vinegar in a large saucepan over medium heat. Add salt, cinnamon sticks, peppercorns, mustard seeds, ginger, allspice, and cloves. Bring to a simmer; immediately remove from heat. Stir in brown sugar until dissolved. Add Marsala wine. Let mixture steep until pan is cool enough to touch, at least 20 minutes.
- Place beef top round in a 1 1/2-quart resealable zip-top bag. Pour liquid around the beef. Pour in remaining water and vinegar and seal bag, removing as much air as possible. Place bag in a leak-proof container and refrigerate for 4 days, turning once a day.
- Preheat the oven to 350 degrees F (175 degrees C). Remove meat from bag and transfer into a roasting pan; reserve the marinade.
- Strain spices out of the marinade and discard. Pour 1/2 of the liquid into the pan with the meat and reserve the rest, about 4 cups, in a saucepan.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C), about 1 1/2 hours. Transfer to a platter and let rest.
- Bring the 4 cups of remaining marinade to a simmer. Stir in sour cream and cook until thickened to your preference, 6 to 10 minutes. Slice beef against the grain and spoon the gravy on top.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 24.5 g, Cholesterol 68.9 mg, Fat 12 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1022 mg, Sugar 18.8 g
VINEGAR GRAVY
I grew up on this and have never found anyone who has heard of it. I suspect it is German in origin because my mother was German. It is very good on new potatoes and good on potatoes anytime. It is something you have to try to believe.
Provided by Lester G.
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Melt the butter in a large frying pan.
- Cook it until it is a medium dark brown.
- Carefully add the vinegar.
- Be real careful because the vinegar will cause the butter to boil and foam.
- When it is done foaming pour into a gravy boat and serve.
Nutrition Facts : Calories 275.4, Fat 30.7, SaturatedFat 19.4, Cholesterol 81.3, Sodium 218.9, Carbohydrate 0.2, Sugar 0.1, Protein 0.3
PORK SCHNITZEL WITH DILL SAUCE
Schnitzel is one of my husband's favorites because it reminds him of his German roots. An appealing dish for guests, it's ready in a jiffy. Pop it on buns for a fun handheld option. -Joyce Folker, Paraowan, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary., In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.
Nutrition Facts : Calories 451 calories, Fat 24g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 739mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
SCHNITZEL WITH WHITE WINE SAUCE
Make and share this Schnitzel With White Wine Sauce recipe from Food.com.
Provided by Queen Dana
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Salt and pepper cutlets.
- Drege the cutlets in egg and then coat with flour.
- Heat oil in a large skillet and fry cutlets until golden brown on both sides.
- Remove cutlets from oil and drain excess grease on paper towel.
- Keep the cutlets warm while you make the wine sauce.
- Saute onions in butter until golden brown.
- Add mushrooms and tomato paste to onions and saute.
- Add water, wine, paprika and parsley; let simmer for about 5 minutes.
- Stir in sour cream.
- Pour sauce over schnitzel before serving.
Nutrition Facts : Calories 437.2, Fat 13.5, SaturatedFat 6.5, Cholesterol 186.2, Sodium 189, Carbohydrate 19.6, Fiber 1.2, Sugar 3.1, Protein 31.2
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