Sauerbraten With Potato Dumplings Food

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SAUERBRATEN WITH POTATO DUMPLINGS



Sauerbraten with Potato Dumplings image

To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h45m

Number Of Ingredients 15

1 4 1/2-pound top or bottom-round beef roast, tied
Coarse salt and freshly ground pepper
4 tablespoons safflower oil
3 large onions, thinly sliced
6 cloves garlic, thinly sliced
1 tablespoon sugar, plus more if needed
1 cup red-wine vinegar
3 cups dry red wine, such as Zinfandel or Pinot Noir
8 sprigs thyme, plus more tiny sprigs, for serving
1/4 teaspoon whole black peppercorns
6 whole juniper berries
3 dried bay leaves
2 whole cloves
1 1/2 cups Martha's Pink Applesauce
Potato Dumplings, for serving

Steps:

  • Season roast generously with salt and pepper. Heat a large Dutch oven or other heavy pot over medium-high heat. Add 3 tablespoons oil; swirl to coat. Sear meat, turning occasionally, until deep brown all over, about 12 minutes. Transfer roast to a plate.
  • Reduce heat to medium and add onions, garlic, remaining 1 tablespoon oil, and a splash of water. Raise heat to medium-high and cook, stirring frequently, until onions are translucent, about 8 minutes. Stir in sugar, vinegar, wine, thyme, peppercorns, juniper, bay leaves, and cloves. Bring to a boil, then remove from heat and stir in applesauce. Add roast; turn to coat. Let cool 20 minutes, then cover and refrigerate at least 8 hours and up to 24 hours, turning once.
  • Preheat oven to 300 degrees. Transfer Dutch oven from refrigerator to stove top; turn roast in liquid. Bring mixture to a boil over high heat. Cover; transfer to oven and bake 2 1/2 hours, turning roast every 30 minutes. Uncover and bake until roast is tender and the tip of a knife pierces through easily, about 30 minutes more. Remove roast; transfer to a cutting board to rest.
  • Meanwhile, cook sauce over high heat until reduced to a silky consistency, 8 to 10 minutes. Taste sauce; add 1 to 2 teaspoons sugar if too acidic.
  • Cut roast against the grain into thin slices; return to pot. Divide sliced meat with sauce, dumplings, and reserved croutons among plates. Top with thyme and serve.

SAUERBRATEN (GERMAN POT ROAST WITH POTATO DUMPLINGS)



Sauerbraten (German Pot Roast with Potato Dumplings) image

The Sauerbraten (German Pot Roast with Potato Dumplings) recipe out of our category Beef! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time P3DT2h30m

Yield 6

Number Of Ingredients 23

1.5 kilograms Beef (shoulder)
2 onions
4 cloves
1 bunch Soup vegetables
300 milliliters Red wine (dry)
150 milliliters White vinegar
1 bay leaf
1 peppercorns
1 Juniper berries
40 grams clarified butter
250 milliliters Beef broth
2 Tbsps Tomato paste
2 slices Black bread
4 Tbsps raisins
salt
peppers
sugar
100 grams Whipped cream
1.25 kilograms potatoes
150 grams Pastry flour
2 eggs
salt
2 Tbsps cornstarch

Steps:

  • For the meat and pot roast: Rinse the meat, pat dry, truss with kitchen string and place in a bowl with a lid. Peel the onions and stud with cloves. Rinse the soup vegetables, trim and coarsely chop. Transfer the onions and soup vegetables to a stock pot along with 1.5 liters (approximately 6 cups) water, the red wine, vinegar and spices. Bring to a boil then remove from the heat and let cool. Pour over the meat, cover and let marinate in the refrigerator for up to 3 days, turning the meat occasionally. Remove the meat from the marinade. Heat the butter in a large roasting pan and sear the meat until golden brown on all sides. Deglaze with the broth and 250 ml (approximately 1 cup) marinade. Add the tomato paste and crumbled bread and braise in a preheated oven (180°C) (approximately 350°F) for 2 hours. Remove the meat from the braising liquid, cover with aluminum foil and let rest for 10 minutes. Soak the raisins in warm water. Strain the sauce through a sieve into a saucepan, season with salt, pepper and sugar and then stir in the sour cream and raisins. Bring to a boil.
  • For the potato dumplings: Peel the potatoes, rinse and cook in boiling salted water for 20 minutes, until fork-tender. While still hot, press through a potato ricer and then mix in the flour, eggs and a pinch of salt until just combined. Bring a large pot of salted water to a boil. Whisk the cornstarch with a little cold water until smooth then whisk into the boiling water. With wet hands, form the potato mixture into dumplings, add to the boiling water then reduce the heat and simmer for 20 minutes, or until the dumplings float to the surface.

SAUERBRATEN WITH POTATO DUMPLINGS AND APPLESAUCE



Sauerbraten With Potato Dumplings and Applesauce image

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

3 1/3 lbs rolled beef brisket
1 tablespoon salt
1/2 teaspoon pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
4 cloves
4 peppercorns
2 cups red wine vinegar
2 bay leaves
2 tablespoons bacon drippings
6 tablespoons butter
5 tablespoons flour
1 tablespoon sugar
1/2 cup golden raisin (optional)
8 -10 gingersnaps, crushed (can be replaced by 1 tsp. corn starch or arrow root)
6 medium potatoes (about 2-1/4 pounds)
3 eggs
6 tablespoons flour
butter, melted and browned
breadcrumbs

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

SAUERBRATEN IN CROCK POT



Sauerbraten in Crock Pot image

Boneless chuck roast makes the BEST "sour beef", since it literally "melts" in the gravy - and only needs to marinate overnight. My mom used to make REAL potato dumplings from cooked, riced potatoes, but Panni mix works well without the uncertainty of disintegration. I have found that commercial gingersnaps aren't what they used to be, carry very little ginger flavor, and does not thicken for gravy. A few years ago, I BEGGED Zaaries for a gingerbread cookie recipe, was given "Recipe#111307", Good Old Gingersnaps, which I have used since, but doubling the amount of ginger. Leftovers are great on noodles or bread. Cooking time includes marinating overnight.

Provided by NurseJaney

Categories     Roast Beef

Time 20h45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (3 ounce) can pickling spices
1 large onion, sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon salt
20 gingersnaps
2 cups cider vinegar
2 cups water
4 -5 lbs boneless chuck roast

Steps:

  • Pour pickling spice into a square of cheese cloth and tie into bundle with string.
  • Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot.
  • Add the meat and marinate in a cool place overnight.
  • Cook all day on low heat.
  • Remove meat and spice bag.
  • Add crumbled gingersnaps.
  • Whisk or stir until gingersnaps form a smooth gravy.
  • Add gingersnaps as needed to thicken to desired consistency.
  • Taste, and add additional salt and/or sugar to suit individual taste.
  • Return meat to pot and cook a little longer, so that flavor of gravy penetrates meat.
  • Serve with potato dumplings or mashed potatoes.

Nutrition Facts : Calories 565.2, Fat 20.7, SaturatedFat 8.8, Cholesterol 199.6, Sodium 1546.5, Carbohydrate 26.6, Fiber 0.9, Sugar 10.6, Protein 65.5

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