Best 3 Sauerbraten With Potato Dumplings Recipes
**Sauerbraten with Potato Dumplings: A Culinary Journey of German Delights**
Embark on a culinary adventure with Sauerbraten and Potato Dumplings, a classic German dish that tantalizes taste buds with its rich flavors and comforting textures. Beef, the hero of this dish, is marinated in a flavorful blend of vinegar, spices, and herbs, resulting in a tender and succulent main course. Accompanying the Sauerbraten are fluffy and soft Potato Dumplings, a perfect vessel to soak up the delicious sauce. This recipe provides a step-by-step guide to creating this hearty and satisfying German meal, ensuring a delightful dining experience.
SAUERBRATEN WITH POTATO DUMPLINGS AND APPLESAUCE
Rheinischer Sauerbraten mit Kartoffelklößen und Apfelmus. Sauerbraten is one of the best-known German dishes. After days of marinating, the meat is infused with many flavors and becomes quite tender. This is so popular in Germany that several regions boast local versions with this version being from the Rhineland. It's not difficult to make however, you do need plenty of room in the fridge to accommodate four days of marinating. This is really involved and takes a lot of work, as well as time but it's well worth it. That's why my family only makes it once or twice a year, usually between October and January. Zaar World Tour 05
Provided by Amis227
Categories Steak
Time 6h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Wipe steak with damp cloth; season with salt and pepper.
- Place in earthenware, glass or enamel bowl.
- Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat.
- Cover and marinate in refrigerator for 4 days.
- Boil the potatoes for the dumplings on the night of the 4 day. Leave them in their jackets and let stand for a few hours to overnight.
- On fifth day remove meat from refrigerator and drain, reserving marinade.
- Sauté meat in bacon drippings plus 1 tablespoon butter until seared on all sides.
- Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours.
- Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux.
- Blend in sugar and brown to a nice dark color.
- Stir roux into liquid in the pot and add raisins (optional).
- Cover and continue to simmer until meat is tender, about 1 hour longer.
- DUMPLINGS:.
- Peel the potatoes and mash them. Add the eggs and flour.
- Form the mixture into little balls and chill in the refrigerator for about an hour before cooking.
- Bring lightly salted water to just under boiling point.
- To make sure your mixture has the right consistency, cook a single dumpling first. If it does not hold together, add more flour to the mixture.
- Gently drop in a few dumplings, being careful not to overcrowd them.
- When the dumplings are cooked, they will rise to the top.
- Remove the meat to a warm serving platter.
- Stir crushed gingersnaps or starch into the pot juices and cook until thickened.
- Pour over the meat and serve with the dumplings and applesauce.
- Provide melted, browned butter and bread crumbs for the dumplings.
- Red cabbage makes another good accompaniment. A good one is Sweet and Sour and the brand that comes to mind is "Aunt Nellie's". It would probably be the easiest to find in the US. I always get mine at our local Walmart Supercenter.
Nutrition Facts : Calories 1247.4, Fat 86.5, SaturatedFat 37, Cholesterol 324.3, Sodium 1534.9, Carbohydrate 62.6, Fiber 6.2, Sugar 8, Protein 52.8
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
BALTIMORE-STYLE SOUR BEEF AND DUMPLINGS (SAUERBRATEN)
From Coconut and Lime cooking blog, July 2008. The absolute best recipe for Sour Beef and Dumplings ever, according to my Baltimore-born husband....
Provided by Raquel Grinnell
Categories One Dish Meal
Time P1DT6h
Yield 1 sauerbraten, 6-8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 203.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 31, Sodium 1315.5, Carbohydrate 34, Fiber 4.3, Sugar 7.9, Protein 4.5
Tips:
- Choose the right cut of beef. The best cuts for sauerbraten are chuck roast, top round, and bottom round. These cuts are tough, but they become tender when braised in the flavorful marinade.
- Make the marinade ahead of time. The marinade needs to penetrate the beef for at least 12 hours, so it's best to make it the day before you plan to cook the sauerbraten.
- Don't overcook the beef. Sauerbraten is best when cooked until it is fork-tender, but not so long that it becomes dry and tough.
- Serve sauerbraten with traditional German sides. Some popular sides include potato dumplings, red cabbage, and spaetzle.
- Garnish sauerbraten with fresh herbs. Fresh parsley, chives, and dill are all good choices.
Conclusion:
Sauerbraten is a delicious and hearty German dish that is perfect for a special occasion. With its rich, flavorful sauce and tender beef, sauerbraten is sure to please everyone at your table. So next time you're looking for a new recipe to try, give sauerbraten a try. You won't be disappointed!
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