BAVARIAN PORK TENDERLOIN STEW
Pork tenderloins are one of my favorites. This stew is so quick, tasty and easy to do on the stove that even you wont believe it. The German in me loves the flavors and we love it over noodles with a hearty German rye bread. Reminds you of fall and Oktober fest!
Provided by LAURIE
Categories Stew
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut pork tenderloins into 1-inch cubes.
- Melt 2 tablespoons butter in a 5-quart Dutch oven.
- Stir in pork, onions and garlic; cook until pork is browned.
- Stir in broth, vinegar, sugar, seasonings and vegetables.
- Bring to a boil.
- Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
- In a medium bowl, slowly add light cream to flour; mixing until well blended.
- Stir into pork mixture.
- Heat until thickened, stirring constantly.
- Just before serving, stir in sour cream. Heat until warm.
Nutrition Facts : Calories 319, Fat 14.8, SaturatedFat 7.9, Cholesterol 105.7, Sodium 382.8, Carbohydrate 17.5, Fiber 2.1, Sugar 3.9, Protein 28.5
BAVARIAN STEW
This dish has delighted guests as well as family. I don't remember where this recipe came from, but it has been a family favorite for many years. It's an excellent German dish, similar to sauerbraten, but you don't have to marinate the meat for several days. The meat is very flavorful and tender.
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef in oil until browned; drain. Stir in the broth, onion, bay leaf, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is almost tender., Combine vinegar and sugar; stir into beef mixture. Place cabbage on top of meat mixture. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until meat and cabbage are tender. , Remove beef and cabbage; keep warm. Discard bay leaf. Stir gingersnaps into cooking liquid; cook and stir until thickened. Stir in beef. Serve with cabbage.
Nutrition Facts : Calories 391 calories, Fat 20g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 701mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 36g protein.
BAVARIAN HUNTER'S BEEF STEW
Steps:
- Gather the ingredients.
- Coat cubed beef evenly with salt and sprinkle with freshly ground pepper to taste.
- Heat vegetable oil in a heavy-bottomed pot over medium-high heat.
- Add beef and stir frequently with a wooden spoon until meat is evenly browned.
- Add onion and mushroom. Cook until onion becomes transparent, stirring occasionally.
- Add dry red wine and stir to evenly coat meat, mushrooms, and onions. Reduce heat to low and simmer meat and vegetables in red wine for 30 minutes.
- Add beef stock. Mix thoroughly and simmer mixture for another 30 minutes.
- Add potato and carrots. Mix thoroughly and continue to simmer for another 30 minutes. Check and make sure carrot and potatoes are tender. If not, continue to cook stew, checking every 5 minutes.
- When potatoes and carrots are soft, remove stew from heat and ladle into bowls to serve.
Nutrition Facts : Calories 632 kcal, Carbohydrate 41 g, Cholesterol 168 mg, Fiber 6 g, Protein 62 g, SaturatedFat 6 g, Sodium 799 mg, Sugar 7 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g
BAVARIAN STEW
Make and share this Bavarian Stew recipe from Food.com.
Provided by JillAZ
Categories Stew
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- In a large pot, heat oil over medium heat. Brown beef cubes in batches.
- Place all beef in pot and stir in onions and garlic. Cover and cook over medium heat for 5 minutes or until onions are soft.
- Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
- Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
- Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
- Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
- Season to taste with salt and pepper and discard bay leaf.
- If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
- To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
- To make Red Cabbage:.
- In a medium saucepan, melt butter. Stir in cabbage, apples and onions. Cover and cook over medium heat for 5-10 minutes or until softened.
- Stir in water, brown sugar, vinegar and bay leaf. Cook,uncovered for 15 to 20 minutes until veggies are very tender and most of the liquid has evaporated.
- You can freeze the cabbage in a seperate container and just thaw and reheat.
Nutrition Facts : Calories 963.3, Fat 57.2, SaturatedFat 22.5, Cholesterol 167.2, Sodium 804.7, Carbohydrate 67.7, Fiber 6.2, Sugar 47.2, Protein 46.8
BAVARIAN BEEF DINNER
I've had this recipe for quite a number of years. I won second place with it in a cooking contest sponsored by our local newspaper.
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown beef in oil. Add the beef broth, onions, garlic and seasonings. Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat. , Combine flour and water until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side.
Nutrition Facts : Calories 324 calories, Fat 20g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 840mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
BAVARIAN MEATBALL STEW
"This thick, tangy soup has been one of our favorites ever since my daughter gave me the recipe years ago," says Janice Mitchell of Aurora, Colorado. "It's satisfying any time, but especially wonderful on a chilly evening."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain. , Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 931mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 20g protein.
GERMAN BAVARIAN MEATBALL STEW
Make and share this German Bavarian Meatball Stew recipe from Food.com.
Provided by Mom2Rose
Categories Stew
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients.
- Crumble beef over mixture and mix well.
- Shape into 1-in. balls.
- Place on a greased rack in a shallow baking pan.
- Bake at 400° for 15 minutes; drain.
- Meanwhile, in a large saucepan, combine the remaining ingredients.
- Add meatballs.
- Bring to a boil.
- Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
- Discard bay leaf before serving.
Nutrition Facts : Calories 309.4, Fat 15, SaturatedFat 5.3, Cholesterol 85.5, Sodium 1647.8, Carbohydrate 22.2, Fiber 4.3, Sugar 6.6, Protein 22.1
BAVARIAN BEEF WITH RED CABBAGE
Make this hearty German style stew for an Oktoberfest party. Serve it on a large platter atop poppy seed noodles, accompanied by the tangy red cabbage and a pitcher of beer.
Provided by Olha7397
Categories Stew
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In Dutch oven, heat oil over medium high heat; brown beef, in batches. Transfer to plate. Add onions, caraway seeds, pepper and bay leaf; cook, stirring, for 1 minutes. Pour in beef stock; bring to boil, stirring to scrape up brown bits.
- Return beef and any accumulated juices to pan; reduce heat, cover and simmer for 2 hours or until beef is tender. Stir in vinegar, sugar and rind; cook uncovered, stirring often, for 30 minutes.
- In small bowl, stir together molasses, flour, ginger, cinnamon and cloves to make paste; stir in 2 tablespoons of the stew juices. Gradually whisk back into stew over medium high heat until thickened, 3 to 5 minutes. Discard bay leaf, (Stew can be refrigerated in airtight container for up to 2 days or frozen for up to 1 month.).
- RED CABBAGE: Meanwhile, in large saucepan, toss together cabbage, 1/2 cup water, vinegar, apples, brown sugar, butter and salt. Chop 1 of the onions and add to pan; toss well.
- Stick cloves into remaining onion; bury in cabbage mixture. Cover and bring to boil; reduce heat and simmer, stirring often, for 1 1/2 hours or until cabbage is tender and most of the liquid is absorbed. Discard clove studded onion. (Can be refrigerated in airtight container for up to 2 days, reheat gently.) Serve with stew. Makes 6 serving.
- Canadian Living.
Nutrition Facts : Calories 628.9, Fat 34, SaturatedFat 13.5, Cholesterol 106.4, Sodium 496.8, Carbohydrate 51.6, Fiber 5.1, Sugar 35.6, Protein 31.3
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