SLOW-COOKER SAUERBRATEN BEEF
Let this German specialty slow-cook all day, and the results will be a tangy and tender dish for six.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h35m
Yield 6
Number Of Ingredients 9
Steps:
- In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.
- Cover; cook on Low heat setting 7 to 9 hours.
- About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.
Nutrition Facts : Calories 590, Carbohydrate 59 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 1 1/2 g
SLOW-COOKER SAUERBRATEN
My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. -Norma English, Baden, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 475 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 858mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 1g fiber), Protein 35g protein.
SUNNY'S EASY SLOW COOKER SAUERBRATEN
Provided by Sunny Anderson
Categories main-dish
Time P2DT9h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days.
- For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends!
- Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart.
- Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes.
- Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut.
- To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled.
KATE'S EASY GERMAN SAUERBRATEN
This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.
Provided by kateshort
Categories World Cuisine Recipes European German
Time P2DT8h50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
- Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
- Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
- Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
- Slice roast and serve with vegetables and gravy.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 17.9 g, Cholesterol 103.3 mg, Fat 27 g, Fiber 3 g, Protein 27.8 g, SaturatedFat 10.5 g, Sodium 1875.3 mg, Sugar 9.6 g
SAUERBRATEN BEEF IN GINGERSNAP GRAVY
Sauerbraten but easier!
Provided by Jamie_LBGC
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
- Cook on Low for 7 to 9 hours.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.1 calories, Carbohydrate 31.6 g, Cholesterol 147.5 mg, Fat 32.7 g, Fiber 1.3 g, Protein 43.9 g, SaturatedFat 12.5 g, Sodium 275.7 mg, Sugar 9.9 g
CROCK POT SAUERBRATEN
Looking for something to serve for Oktoberfest? NOTE: Plan ahead because this needs to marinate for 3 days. This is surprisingly easy to make. Assembling the marinade takes very little time and the actual cooking is done in a crock pot, leaving you free to enjoy your day however you wish. The important thing is not to skimp on the marinating time.
Provided by Roxi3617
Categories Meat
Time 7h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
- Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
- Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
- Remove beef to a platter and slice 1/4" thick. Set aside.
- Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.
Nutrition Facts : Calories 619.5, Fat 25.5, SaturatedFat 9.8, Cholesterol 208.7, Sodium 848.7, Carbohydrate 24, Fiber 1.1, Sugar 12.9, Protein 68
SAUERBRATEN IN CROCK POT
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
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
ROUND STEAK SAUERBRATEN
It takes only minutes to ready round steak for the slow cooker, then it simmers to a tasty tenderness most of the day. Tip: Lind Bloom of McHenry, Illinois says the flavorful beef strips and sauce are nice over hot rice.
Provided by Taste of Home
Categories Dinner
Time 6h50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the gravy mix, brown sugar, 2 cups water, onion, vinegar, Worcestershire sauce and bay leaves. , Sprinkle beef with salt and pepper; stir into gravy mixture. Cover and cook on low for 6-8 hours or until meat is tender. , Combine cornstarch and remaining water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until thickened. Discard bay leaves. Serve with noodles.
Nutrition Facts : Calories 331 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 741mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
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SLOW COOKER SAUERBRATEN BEEF IN GINGERSNAP GRAVY
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- In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. Mix well. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the meat is cooked through and very tender.
- Remove the bay leaves from the beef mixture. Stir in the crushed gingersnaps and brown sugar. Cover and continue to cook on LOW setting for an additional 15 minutes or until the mixture is bubbly and thickened.
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