Bavarian Beef Dinner Food

BAVARIAN BEEF DINNER

Steps:

• In a Dutch oven, brown beef in oil. Add the beef broth, onions, garlic and seasonings. Cover and simmer for 2-1/2 hours or until beef is tender; reduce heat. , Combine flour and water until smooth; gradually stir into the beef mixture. Cook and stir for 2 minutes. Add sour cream and heat through (do not boil). Serve over rice with sauerkraut on the side.

BAVARIAN BEEF ROAST

Steps:

• With a sharp knife, cut thin slits in meat; place a piece of garlic in each slit. In a large saucepan or Dutch oven, brown meat in oil on all sides; drain. Add the carrots, celery and onion. Combine the sherry or broth, parsley, sugar, caraway seeds, salt and cardamom; pour over meat., Bring to a boil. Reduce heat; cover and simmer for about 2-3/4 hours or until meat is tender. Remove and slice meat. Skim fat from cooking liquid and serve vegetables with meat.

BAVARIAN BEEF

Steps:

• Trim fat from roast.
• In a large skillet, brown roast on all sides in hot oil.
• Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot.
• Place meat on top of veggies, cutting the roast to fit, if necessary.
• In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves.
• Pour over meat.
• Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours.
• Remove meat from pot and place on platter, keeping warm.
• For gravy: transfer the cooking liquid to a 2 quart saucepan.
• Skim off fat and remove bay leaves.
• Stir together the flour and the remaining 2 tablespoons wine or broth.
• Stir into the gravy mixture.
• Cook and stir over medium heat until thickened an bubbly.
• Add vegetables and stir one or two more minutes more to warm up vegetables.
• Serve the meat with vegetable gravy and noodles.
• Garnish with chopped pickles and bacon.

BAVARIAN STYLE MEATBALLS

Steps:

• In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
• Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

GERMAN BEEF ROULADEN

Steps:

• Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. , In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. , For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

BAVARIAN POT ROAST

Steps:

• In a Dutch oven, heat oil. Brown roast on all sides. Meanwhile, combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, 2-1/2-3 hours., Remove meat and slice. Discard bay leaf. If desired, thicken pan juices for gravy. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

BAVARIAN POT ROAST

Steps:

• Wipe roast well and trim off all excess fat.
• Lightly rub top of meat with oil.
• Dust meat with salt, pepper and ginger.
• Insert cloves in meat.
• Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions.
• Pour in the apple juice.
• Cover and cook on a low setting for 8 to 12 hours.
• Remove the roast and apples to a warm platter when fully cooked.
• Turn the Crock Pot to High setting.
• Make a smooth paste with the flour and water and stir the paste into the Crock Pot.
• Cover and cook until thickened.
• Pour gravy over roast when serving.

GERMAN BEEF ROULADEN

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

TRADITIONAL BAVARIAN BEEF SAUERBRATEN

Steps:

• In a medium saucepan combine vinegar, 1 1/2 cups of the red wine, and the onions. Wrap the parsley stems, peppercorns, bay leaves, and cloves in a double layer of cheesecloth and tie shut. Add this to the saucepan, and bring mixture to a boil. Turn off the heat, and cool to room temperature.
• Prick the top round on all sides with a fork. Put it into a large resealable plastic bag and pour the marinade over it. Close bag and turn upside down a few times to cover meat well with marinade. Marinate, turning the bag once or twice a day, for 3 to 4 days in the refrigerator.
• When ready to cook, bring marinated beef to room temperature, about 2 hours. Remove beef from marinade and pat dry. Strain marinade, reserving the liquid and onions; discard the cheesecloth bag.
• Preheat oven to 325 degrees.
• Combine the flour, salt, and black pepper on a large plate, mixing well.
• Heat the vegetable oil in a heavy, ovenproof pan with a lid, large enough to hold the roast, over moderately high heat. When the oil is hot but not smoking, dredge meat in flour mixture, then sear well on each side, about 5 minutes per side. Pour extra fat out of pan.
• Place 1 cup of the marinating liquid, the remaining 1/4 cup red wine, and tomatoes in the pan along with the reserved onions from the marinade. Add enough of the water so that the liquid comes about one third of the way up the side of the beef. Bring liquid to a boil and boil for 5 minutes. Cover beef pan with the lid, and braise in the oven, turning sauerbraten every 30 minutes or so and spooning braising liquid over it, until meat is very tender, about 3 hours. Remove beef from pan and keep warm, covered with foil.
• Strain and degrease the braising liquid, and discard the solids. Place the braising liquid in a small saucepan, and add the remaining marinade along with the sherry and the 1 tablespoon brown sugar. Boil the liquid until it is reduced by half, about 10 minutes. Add the additional brown sugar, if desired, and/or lemon juice to taste. Adjust seasoning.
• Carve roast against the grain into slices that are about 3/8 inch thick. Arrange slices on a serving platter, spoon sauce over them, and garnish with parsley sprigs. Top with a dollop of sour cream, if desired.

BAVARIAN STEW

Steps:

• In a large saucepan, cook beef in oil until browned; drain. Stir in the broth, onion, bay leaf, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is almost tender., Combine vinegar and sugar; stir into beef mixture. Place cabbage on top of meat mixture. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until meat and cabbage are tender. , Remove beef and cabbage; keep warm. Discard bay leaf. Stir gingersnaps into cooking liquid; cook and stir until thickened. Stir in beef. Serve with cabbage.