Best Sauerbraten Karl Ratzschs Old World Restaurant Style Recipes

OLD WORLD SAUERBRATEN

Old World Sauerbraten image

Make and share this Old World Sauerbraten recipe from Food.com.

Provided by GingerlyJ

Categories Roast Beef

Time P3DT3h

Yield 1 roast, 6-10 serving(s)

Number Of Ingredients 15

Ingredients

3 1/4 lbs round steaks (2-3 in. thick)
1 teaspoon salt
1/2 teaspoon pepper
4 whole cloves
8 peppercorns
2 bay leaves
2 medium onions (sliced)
1 medium carrot (sliced)
1/2 cup chopped celery
1 cup red wine vinegar
4 cups cold water
3 teaspoons vegetable oil
1/4 cup plain flour
1 teaspoon granulated sugar
10 gingersnaps

Steps:

3 to 4 days before serving:.
Place steak in shallow enamel or glass dish. Combine salt, pepper, cloves, peppercorns, bay leaves, sliced onions, sliced carrots, chopped celery, vinegar and water. Pour over meat, cover and refrigerate.
About 3 1/2 hours before serving:.
1. Remove steak from marinade, dry with paper towels, saving marinade.
2. Heat oil and brown meat on both sides.
3. To drippings add flour and sugar, brown lightly, scraping bottom of pan well; stir in marinade, bring to a boil, stirring continuously. Add steak and simmer, covered, for 3 hours or until fork tender.
4. Remove steak to cutting board then carefully remove surface fat from gravy. Stir in crushed gingersnaps to make gravy cook and stir until smooth.
5. Meanwhile cut meat into 1/2 inch thick slices and arrange onto serving dish.

Nutrition Facts : Calories 435.7, Fat 13.1, SaturatedFat 3.9, Cholesterol 140.1, Sodium 609.8, Carbohydrate 18.7, Fiber 1.4, Sugar 5.2, Protein 57.7

OLD-WORLD SAUERBRATEN

Old-World Sauerbraten image

Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce. My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too. -Phyllis Berenson, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 14-16 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
2 onions, sliced
1 cup white vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 teaspoons salt
1/2 teaspoon pepper
4 to 5 tablespoons ketchup
12 gingersnap cookies, crumbled

Steps:

In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour., During the last 30 minutes, stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.

Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.