Best 2 Quick Sauerbraten Recipes

Sauerbraten is a traditional German dish that is made with marinated beef. The meat is typically marinated for several days in a mixture of red wine, vinegar, spices, and herbs. After marinating, the beef is browned and then braised in the marinade until it is fall-apart tender. Sauerbraten is typically served with a gravy made from the braising liquid, and is often accompanied by potato dumplings, red cabbage, and spaetzle.

This article provides three different recipes for sauerbraten:

* **Classic Sauerbraten:** This recipe is a traditional German sauerbraten recipe that uses a red wine marinade. The beef is marinated for 3 days before being browned and braised.
* **Quick Sauerbraten:** This recipe is a faster version of sauerbraten that uses a vinegar marinade. The beef is marinated for only 1 day before being browned and braised.
* **Sauerbraten with Gingerbread Crust:** This recipe is a unique twist on sauerbraten that uses a gingerbread crust to coat the beef. The beef is marinated for 2 days before being coated in the gingerbread crust and then browned and braised.

All three of these recipes are delicious and easy to follow. Whether you are a fan of traditional German cuisine or you are looking for something new and exciting to try, you are sure to enjoy these sauerbraten recipes.

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

QUICK SAUERBRATEN

Quick Sauerbraten image

This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my recipe #257991 and recipe #400.

Provided by teresas

Categories Roast Beef

Time 3h50m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs beef rolled rump roast
1 (7/8 ounce) package instant meat marinade
2/3 cup white vinegar
1 medium onion, slice
2 bay leaves
1 teaspoon pickling spices
1/4 teaspoon pepper
2 tablespoons shortening
2 tablespoons flour
1/3 cup gingersnap cookie, crushed
1 teaspoon sugar

Steps:

Place meat in deep skillet or Dutch oven.
Mix marinade and vinegar; pour over meat.
With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
Add onion, bay leaves, pickling spices and pepper.
Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
Remove meat.
Strain drippings and discard spices.
Measure drippings and add water to measure 2 1/2 cups liquid.
Melt shortening in skillet.
Blend in flour.
Cook over low heat , stirring until mixture is smooth and bubbly.
Remove from heat.
Gradually stir in liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
Gingersnap Gravy:.
Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve gravy with meat.

QUICK SAUERBRATEN

Quick Sauerbraten image

This is definitely something you want to have in winter, because it is heavy and rich. It is oh so good, though, and filling.

Provided by KittyKitty

Categories Roast Beef

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (4 lb) chuck roast
1 tablespoon vegetable oil
3/4 cup chopped onion
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 bay leaf
1 cup water
2/3 cup red wine vinegar
1/2 cup water
1/2 cup all-purpose flour

Steps:

Brown roast on both sides in hot oil in a large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 cup water, and red wine vinegar, mix well, and pour over roast.Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter. Remove bay leaf.
Stir in 1/2 cup water into four; stir into pan drippings. Cook, stirring constantly, I find that a wire whisk works best, and removes lumps from the flour, until gravy is smooth and thickened.Pour gravy over roast and serve.

Nutrition Facts : Calories 865.7, Fat 61.6, SaturatedFat 24.3, Cholesterol 208.7, Sodium 571.1, Carbohydrate 17.2, Fiber 0.7, Sugar 7.5, Protein 56.9

Tips:

For the best results, use a Dutch oven or other heavy-bottomed pot. This will help to evenly distribute the heat and prevent the meat from sticking.
To make sure the meat is cooked through, use a meat thermometer to check that it has reached an internal temperature of 145 degrees Fahrenheit.
If you don't have juniper berries, you can substitute allspice berries or cloves.
Feel free to adjust the amount of vinegar and sugar to your liking. For a more tart sauerbraten, add more vinegar. For a sweeter sauerbraten, add more sugar.
Serve sauerbraten with your favorite sides, such as mashed potatoes, red cabbage, or spätzle.

Conclusion:

This quick sauerbraten recipe is a great way to enjoy this classic German dish without having to spend hours in the kitchen. The beef is tender and flavorful, and the sauce is rich and tangy. Whether you're a fan of sauerbraten or you're just looking for a new and exciting dish to try, this recipe is sure to please. So next time you're in the mood for something different, give this quick sauerbraten recipe a try. You won't be disappointed!