Best 4 Sauerbraten Stew Recipes
Sauerbraten stew, a delectable dish steeped in German culinary tradition, captivates taste buds with its rich, tangy, and subtly sweet flavors. This hearty stew showcases tender beef marinated in a flavorful blend of vinegar, spices, and herbs, then slow-cooked to perfection. As the beef simmers in this aromatic marinade, it absorbs the essence of juniper berries, cloves, bay leaves, and a hint of sweetness from brown sugar. The resulting stew is a symphony of textures and flavors, featuring melt-in-your-mouth beef, succulent vegetables, and a luscious gravy that demands a generous helping of mashed potatoes or dumplings. This article offers a comprehensive guide to preparing sauerbraten stew, featuring two distinct recipes: a classic version that stays true to its German roots and a modern interpretation that adds a touch of innovation to this timeless dish.
Here are our top 4 tried and tested recipes!
SAUERBRATEN STEW
"With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off," notes Margaret Ashcraft of Piqua, Ohio. "Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles."
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
GERMAN SAUERBRATEN STEW
Our kids typically don't care for cabbage, but they can't get enough of this dish. I often put this stew on the stove before doing chores so we can come inside to a hearty meal.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender.
Nutrition Facts :
SAUERBRATEN STEW
Found all allrecipes, originally from Taste of Home. Posted for ZWT IV, Germany. Prep time does not include overnight marination. Note that this says it's just for two.
Provided by pattikay in L.A.
Categories Stew
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 547.9, Fat 35.1, SaturatedFat 14.6, Cholesterol 122.9, Sodium 983.4, Carbohydrate 24.8, Fiber 1.1, Sugar 16.6, Protein 32.6
STEW BEEF SAUERBRATEN
This is the quickest and easiest way to make Sauerbraten that was handed down by my grandmother. Our family has always used a pressure cooker. However, a Dutch oven or large pot may be substituted but this would increase the cooking time.
Provided by Edwina Hoffer
Categories Soups, Stews and Chili Recipes Stews Beef
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the shortening in a pressure cooker pot over medium-high heat. Add the stew beef; cook, turning occasionally, until the outside is browned. Pour in the water, vinegar and browning sauce. Add the bay leaves and season with salt and pepper to taste.
- Close the lid on the pressure cooker and bring to full pressure. Adjust the heat as needed. Once the pot comes to full pressure, cook for 15 minutes. Remove from the heat and release the pressure according to the manufacturer's instructions. While the pressure is releasing, mix together the flour and 1/2 cup of water in a cup. Pour this into the pressure cooker, and cook over medium-high heat, stirring frequently, until thickened.
Nutrition Facts : Calories 764.2 calories, Carbohydrate 3.1 g, Cholesterol 199.5 mg, Fat 55.3 g, Fiber 0.1 g, Protein 59.2 g, SaturatedFat 21 g, Sodium 149.7 mg
Tips:
- Choose the right cut of beef. For sauerbraten, a chuck roast or bottom round roast is a good choice. These cuts are tough, but they become tender when braised in the slow cooker.
- Marinate the beef for at least 12 hours, or up to 24 hours. This will help to tenderize the meat and infuse it with flavor.
- Use a good quality red wine for the marinade. A dry red wine, such as a Cabernet Sauvignon or Merlot, is a good choice.
- Add plenty of spices and herbs to the marinade. Common spices and herbs used for sauerbraten include juniper berries, bay leaves, cloves, allspice, and peppercorns.
- Brown the beef in a Dutch oven or large pot before adding it to the slow cooker. This will help to develop flavor.
- Add the marinade and enough beef broth to cover the beef. Bring to a boil, then reduce heat and simmer for 1 hour.
- Transfer the beef and marinade to the slow cooker. Cook on low for 8-10 hours, or until the beef is tender.
- Serve sauerbraten with mashed potatoes, egg noodles, or spaetzle. You can also serve it with a side of red cabbage or green beans.
Conclusion:
Sauerbraten is a delicious and hearty German stew that is perfect for a cold winter day. It is made with beef that is marinated in a red wine vinegar and spice mixture, then braised in a slow cooker until tender. Sauerbraten is typically served with mashed potatoes, egg noodles, or spaetzle, and a side of red cabbage or green beans. This dish is sure to please everyone at your table.
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