Sour Beef Dumplings Food

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BEEF AND DUMPLINGS



Beef and Dumplings image

Beef and Dumplings are the ultimate comfort food. The beef is fork-tender & melts in your mouth, and the dumplings are light as a cloud.

Provided by Keri Hix

Categories     Main     Main Course

Number Of Ingredients 13

1.5 pounds Stew Meat
2 tablespoons Canola Oil
1 Onion (chopped)
1/2 teaspoon Salt (adjust to taste)
1/2 teaspoon Pepper
2 sprigs Rosemary (fresh)
3 sprigs Thyme (fresh)
1/2 cup Red Wine (optional)
32 ounces Beef Broth
1 tablespoon Worcestershire Sauce
2 cups Bisquick
2/3 cup Milk
1 tablespoon Fresh Parsley (chopped)

Steps:

  • Heat a large pot over medium-high heat.
  • Add the canola oil and the stew meat. Let the meat cook until nicely browned. The meat should release easily from the bottom of the pot when it is ready to turn.
  • Stir the stew meat and add the onion along with the salt and pepper. Continue to cook until all sides of the meat have browned and all of the moisture has evaporated from the bottom of the pot.
  • Add the Worcestershire Sauce and the *red wine to deglaze the pan. Use a wooden spoon and scrape up all that good stuff on the bottom of the pan.
  • Add the beef broth and the fresh herbs. (Tie the herbs together with butcher string for easy removal later). Bring the broth to a boil, cover, and reduce heat. Simmer the stew meat for anywhere from 1 - 2 hours until the meat is fork-tender.
  • Mix the Bisquick with the milk and fresh parsley. Stir only until combined. Drop by tablespoons full into the boiling broth. I usually get about 9 dumplings.
  • Cook the dumplings for 10 minutes, then cover and cook another 10 minutes. And that is it, dinner is done!

Nutrition Facts : Calories 641 kcal, Carbohydrate 45 g, Protein 47 g, Fat 27 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 2058 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g, ServingSize 1 serving

SOUR BEEF AND DUMPLINGS (SAUERBRATEN)



Sour Beef and Dumplings (Sauerbraten) image

This is classic German food and one of the best cold-weather meals ever. Pair with a good German beer, some dark bread and a salad. Note that to do this right, you need to marinate it for at least three days. The dumplings here aren't exactly like my grandmother used to make. This is still a German potato dumpling recipe, but it includes farina (Cream of Wheat). I find that the farina adds a nice flavor, and it makes for easier dumplings that are less likely to come apart while cooking.

Provided by naomiandshane

Categories     Main Dish

Time 30m

Yield 8

Number Of Ingredients 22

1 1/2 cup Cider Vinegar
1 1/2 cup Red wine vinegar
3 cups Water
1 Yellow onion chopped
1 Carrot peeled and chopped
1 1/2 tablespoon Kosher Salt
15 Peppercorns
2 Bay leaves
8 Cloves
12 Juniper Berries
1 teaspoon Mustard Seeds
1 3-5 pound beef roast (rump or round)
20 Gingersnap cookies thoroughly crumbled
1/3 cup Brown sugar
1 tablespoon Vegetable oil
3 pounds Potatoes peeled and quartered
1 cup Potatoes Peeled and grated, and then squeezed dry
3 eggs beaten
3 quarts Water
1/2 cup Farina (regular Cream of Wheat is fine)
1/2 cup All purpose flour
1/4 teaspoon Nutmeg

Steps:

  • First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. Set it aside and let it cool. Heat the vegetable oil in a large saute pan. Rub the beef roast with 1 teaspoon of salt and brown it on all sides. Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.) After marinating, preheat the oven to 325 degrees. Add the sugar to the meat and marinade, cover and cook in the oven until tender--approximately four hours. While it's cooking, you'll want to start making the dumplings (below). When the meat is done, remove it from the pan and keep warm. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. Strain the sauce through a fine mesh sieve to remove any lumps. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps. Slice the beef and serve in a large bowl or platter covered in the sauce. Serve the dumplings on the side. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. To make the dumplings: Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Add the quartered potatoes and cook until tender, about 15 or 20 minutes. Drain the potatoes very well, and mash them or put them through a potato ricer. (A ricer works best.) Spread the riced potatoes on a platter or cookie sheet and set them aside to dry and cool. After the potatoes have cooled, place them in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour and nutmeg. Mix well, and roll into golf-ball or tennis-ball sized dumplings. (Mine tend to be tennis balls or racquetballs. I like big dumplings and I cannot lie.) Roll the dumplings in a little bit of flour to help them dry on the outside and not stick. Bring a large pot of water to boil and then reduce to a heavy simmer. Cook the balls for 15 to 20 minutes. They should all be floating when they are done. Drain and serve on a platter.

Nutrition Facts : Calories 495 calories, Fat 7.06392098205574 g, Carbohydrate 98.9917422741388 g, Cholesterol 1.8375 mg, Fiber 6.64694011769166 g, Protein 9.19834340645341 g, SaturatedFat 1.69844966818697 g, ServingSize 1 1 Serving (829g), Sodium 1081.52941705677 mg, Sugar 92.3448021564472 g, TransFat 0.532911118273381 g

BALTIMORE-STYLE SOUR BEEF AND DUMPLINGS (SAUERBRATEN)



Baltimore-Style Sour Beef and Dumplings (Sauerbraten) image

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

1 3/4 cups red wine vinegar
1/2 cup apple cider vinegar
2 onions, sliced
2 carrots, sliced
2 bay leaves
1 teaspoon whole allspice
1 teaspoon mustard seeds
3 whole cloves
2 tablespoons black peppercorns
1 tablespoon sugar
1 tablespoon salt
4 cups plain well-mashed potatoes made from peeled red potatoes
flour
3/4 teaspoon baking powder
1 egg
salt
3 1/2 lbs beef round steak (cut into 1 1/2 in thick slices or left whole, see notes)
1 tablespoon canola oil
8 gingersnaps, broken into pieces

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

TRADITIONAL GERMAN SAUERBRATEN



Traditional German Sauerbraten image

This sour beef dish was often cooked by my German grandmother. It is perfect for any Oktoberfest celebration and is sure to get many rave reviews. My wife was not so hot on the idea of sour beef until she tried it in Germanland in Epcot Center. Serve with potato dumplings, potato pancakes or boiled potatoes (or boiled cauliflower).

Provided by Jerry

Categories     World Cuisine Recipes     European     German

Time P3DT2h25m

Yield 8

Number Of Ingredients 14

3 ½ pounds beef round steak
1 tablespoon salt
ground black pepper to taste
16 fluid ounces vinegar
1 ½ cups sliced carrots
1 cup sliced onion
12 peppercorns
5 whole cloves
3 bay leaves
1 sprig fresh parsley, chopped
2 tablespoons all-purpose flour
¼ cup butter
8 gingersnap cookies, crushed, or more to taste
1 tablespoon white sugar

Steps:

  • Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
  • Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
  • Refrigerate beef, turning daily, for 3 to 7 days.
  • Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
  • Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
  • Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 13.6 g, Cholesterol 121.1 mg, Fat 20.5 g, Fiber 1.9 g, Protein 41.1 g, SaturatedFat 9 g, Sodium 1011.3 mg, Sugar 5.9 g

HOT AND SOUR DUMPLING SOUP



Hot and Sour Dumpling Soup image

A Chinese take-out staple, hot and sour soup is super easy to create at home - and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.

Provided by Kay Chun

Categories     dinner, easy, quick, weeknight, dumplings, soups and stews, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons safflower or canola oil
8 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 3 cups)
2 tablespoons minced fresh ginger
Kosher salt and pepper
8 cups low-sodium chicken broth
6 ounces firm tofu, cut into matchsticks (1 cup)
1/3 cup low-sodium soy sauce
2 ounces drained canned, sliced bamboo shoots, cut into matchsticks (1/3 cup)
1/4 teaspoon ground white pepper (optional), plus more to taste
12 frozen pork gyoza or potsticker dumplings (about 8 ounces)
1/4 cup cornstarch
3 tablespoons distilled white vinegar
Thinly sliced scallions and fresh chiles (such as red Fresno or jalapeño), for garnish

Steps:

  • In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
  • In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
  • Divide soup among bowls and garnish with scallions and chiles. Serve hot.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1626 milligrams, Sugar 2 grams, TransFat 0 grams

TRADITIONAL SAUERBRATEN



Traditional Sauerbraten image

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

3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled

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

SOUR BEEF & DUMPLINGS RECIPE



Sour Beef & Dumplings Recipe image

Provided by á-4202

Number Of Ingredients 11

sour Beef:
3 lb eye roast, quartered
2 large onions, quartered
1 cup sugar
ground black pepper, to taste
pickling spices, whole bottle
apple cider vinegar to cover
Gingersnap cookies, whole box, crushed or processed into powder
Dumplings:
4 cups Bisquick mix
1 1/3 cups milk

Steps:

  • Sour Beef: 1) in a large, non-reactive bowl, combine eye roast, onions, sugar, pepper, pickling spices. Add enough apple cider vinegar to cover meat. Cover and soak in the refrigerator overnight. 2) In a large pot, dump the entire contents of the bowl. Add water to cover and bring to a boil. Cover and simmer 2 hrs. Remove meat and keep warm. 3) Strain pot liquid. Dissolve gingersnaps in some of the hot liquid from pot. Stir to make a loose paste. Slowly add the gingersnap slurry back to pot. Stir, cover and simmer for about 15 mins. Gravy may need to be strained again before serving. Dumplings: 1) Stir ingredients until soft dough forms. 2) Drop by spoonfuls into boiling gravy (or boiling water or broth); reduce heat. 3) Cook uncovered 10 mins. Cover and cook an additional 10 mins.

BEEF AND DUMPLINGS



Beef and Dumplings image

I never know what to do with leftover pot roast but I had a friend that was taking chemo and wouldn't eat. We had pot roast the night before and I had some left. I fixed this for him and really enjoyed it. Wonderful comfort food.

Provided by Country Cook in Okl

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

5 cups boiling water
2 tablespoons beef bouillon granules
0.5 (12 ounce) package of dry pasta dumplings
1 (10 ounce) can cream of mushroom soup
1 (7 ounce) can mushrooms
1/4 cup butter
1 (1 ounce) package onion soup
1/2 cup half-and-half cream
1/2 teaspoon ground pepper
1/2 cup sour cream (optional)

Steps:

  • Combine water and beef broth granuals and bring to a boil. Add dry dumplings and brink to a boil. Cook just enough to tender. Noodles will finish cooking after added to meat. Drain pasta and save broth.
  • I use recipe #rz.50337 for my roast.
  • Slice leftover roast into strips or chunks.
  • Saute meat in wok or large pan with butter using leftover onion slices and spice mixture that were on top of roast.
  • Combine mushroom soup,dry onion soup, mushrooms,half & half,pepper and 1 cup of broth from dumplings with meat. Cook on top of stove on medium heat for about 10 minutes.
  • Add cooked dumplings and let simmer on low for 10 to 15 minutes.
  • You may add sour cream if you prefer but my family doesn't care for sour cream so I don't use it. I usually don't have to add salt because the roast and broth have enough.

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