I love German food particularly Sauerbraten. The first time I made this was as a child during our international dinner weekends. My Mother and I would pick a country and create a menu and cook the meals usually all day on a Sunday. There are many food loves I have that stem from those Sundays. Sauerbraten is among the top.
I have tweaked and tested many different sauerbraten recipes and cuts of beef for them. I have settled on my favorite and am sharing it here. This post is for an entire meal. Sauerbraten, Spaetzle, Potato pancakes and Gurkinsalat.
Sauerbraten
Sweet and Sour german pot roast
Ingredients
- 2 Each Sweet Onion Diced
- 2 Each Large Carrot Diced
- 1 Each Leek Cleaned and sliced
- 3 Cloves Garlic Smashed and chopped
- 1 Each Stalk Celery Diced
- 1/4 Cup Raisins
- 8 Each Whole Cloves
- 4 Each Bay Leaf
- 1 Tbls Cracked Black Pepper
- 1 Tbls Whole Pink Peppercorn
- 2 Tsp Salt
- 1 Tsp Sugar
- 2 1/2 Cup Red Wine
- 1 Cup Red Wine Vinegar
- 1 1/2 Cup Beef Broth
- 4 Lbs Top Round or Eye Round Roast
- 4 Tbls Olive Oil
- 3 Tbls Flour
- 12 Each Ginger Snaps
- 1 Tbls Agave Syrup
Instructions
- Sautee Garlic, Leek, Carrot, Onion, Celery and Raisins in 1 Tbls olive oil until soft
- Add Cloves, both Pepper, Bay Leaf, Salt, Sugar, Red Wine, Vinegar, and beef broth bring to a boil. Reduce heat to low and cover. Simmer 10 Minutes.
- Let cool completely.
- Pour marinade mixture over beef seal container. If beef not completely covered by marinade flip daily.
- Let marinade in refrigerator 5 days minumum. I prefer 7 days the meat will not go bad due to vinegar.
- When beef is completely marinaded remove roast and dry with paper towels.
- Strain vegetables from liquid marinade. Reserve both.
- Salt and Pepper roast add 1 Tbls Olive oil to dutch oven sear in dutch oven on all sides.
- Remove Roast add 2 tbls olive oil and reserved vegetables. Sautee for 5 minutes ove med heat. Add Flour and cook 3-5 minutes.
- Put Ginger Snaps in the blender or baggie and turn into crumbles
- Add crushed ginger snaps and reserved marinade liquid whisking to incorporate flour roux and ginger snaps. Bring to a boil.
- Reduce heat to low and add roast. Cover and simmer up to 2 hours.
- The longer you marinade the roast the lower the cooking time so check the meat every 15 minutes after about 90 minutes. It should be sliceable not falling apart.
- When Meat is done to desired texture remove from liquid and tent with foil to rest.
- Strain all solids from the remaining pot and return "gravy" to the pot.
- If the sauce is to thin thicken with corn starch slurry or if to thin add a little beef broth.
Notes
I will Typically slice the roast into 1/4" slices and pour gravy over fanned out in casserole to serve.
I love Spaetzle and it is so easy to make. you do not need a spaetzle maker to get it done either. I use a dough scraper and colander.
Spaetzle
Easy side dish that goes with almost any dish
Servings: 8
Ingredients
- 2 Cups Flour
- 2 Tsp Salt
- 1 Tsp Nutmeg
- 4 Each Large Eggs beaten
- 3/4 Cup Milk
- 4 Tbls Butter
- Parsley Garnish
Instructions
- Prepare all ingredients either in mixer or mix by hand until fully blended.
- Let batter rest 10 minutes
- While Batter is resting bring stockpot of salted water to boil then reduce to strong simmer
- Working in batches spoon about a quarter of the batter into collander then over the simmering water use dough scraper to press through collander into water. Simmer 3-4 minutes until floating.
- Transfer to ice water bath then transfer to strainer to let all water drain
- Continue until all cooked, cooled, and strained. Can be used immediately or refrigerated until later use.
- When ready to plate dish melt butter in sautee pan.
- Pan fry spaetzle in the butter garnish with parsley and serve
Another recipe I have struggled with getting right is the German Cucumber Salad or Gurkinsalat. Perhaps my favorite restaurant in Shepardstown West Virginia the Bavarian Inn serves one as an appetizer that I love. Every time I have tried to make it it just does not come out any good. Tonight I tried some different things and I loved the results.
German Cucumber Salad ( Gurkinsalat )
Servings: 4
Ingredients
- 1 Each Large cucumber Seeded. I like to peel strips off outside to make appearance unique. Then Sliced
- 1/4 Cup Red Onion Sliced then quartered
- 5.3 Ounces Plain Yogurt I used 1 Chobani
- 2 Tbls White wine vinegar
- 1 Tsp Agave Syrup
- 1 Tbls Chives Chopped
- 1 Tbls Shallot Minced
- 1 Tbls Dried Dill
- 1 Tsp Garlic Smashed and minced or through garlic press
- 1 Tsp Dijon Mustard
- 1 Tbls Safflower oil or canola
Instructions
- Add all ingredients except cucumber
- Refrigerate for 30 minutes
- Peel strips off outside of cucumber, then half and scoop out seeds. Then slice
- Add Cucumber slices and red onion slices to yogurt mixture
- Refrigerate at least an hour to let flavors merge
Finally Potato Pancakes or Latkes enough said
Potato Pancakes ( Latkes )
Servings: 6
Ingredients
- 1 Lbs Yukon Gold or Red Potatoes Washed and quartered
- 1 Each Sweet Onion Quartered
- 2 Each Large Eggs Beaten
- 1/2 Cup Plain bread crumbs
- 1 Tsp Baking Powder
- Salt and Pepper to taste
Instructions
- Preheat over to 250 Degrees
- Heat Canola, Peanut or whatever oil you prefer to fry in to cast iron skillet 1/4" deep
- Using food proccesor with large grating disc or hand grater grate onion and potatoes
- Using cheesclotch or clean dish towel wrap and squeeze out as much water as possible
- Add bread crumbs, eggs, baking powder salt and pepper
- Working in batches Patty by hand and pan fry 5 minutes per side until golden.
- Transfer to paper towel and wipe off excess oil
- Put on baking rack on baking sheet and place in oven until all are done.
Notes
It is important to move rather quickly once you have grated to potato as it can tend to to turn grey. Yukon gold potatoes generally take longer to grey hence why it is my preference.
These are great served with gravy, sour cream or applesauce toppings.
Cannot wait to try this sauerbraten. I did not need to know that the meat should marinate so long. You even make the spaetzle appear doable. Papa would have loved the salad!!!