Results 1 - 10 of 18 for german sauerbraten

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Being German and never finding ... the pure German Sauerbraten from Koln, uninfluenced ... marinade - use only fresh marinade in the gravy preparation.

Two to four ... like a sour sauerbraten, let meat ... Taste for seasonings. Makes 3 cups gravy. Note: Plan ahead because it takes days to properly marinate.

Wash and dry beef well. Place in deep bowl. Combine water, vinegar, onion, cloves, bay leaf, peppercorns, salt and sugar in a pot and bring to a slow ...

Pour marinade into dutch oven with tight lid. Add vinegar; blend thoroughly. Add cloves, peppercorns, bay leaf, onion, carrot and celery and blend. ...

Brown the meat on all sides in butter. It's best to use a heavy bottom pan like a Dutch oven. When the meat is brown on all sides add the rest of the ...

2 tbsp. flour 1/8 tsp. pepper 1/4 c. shortening or oil 1 onion, peeled and sliced 1/2 tsp. mustard seeds 1/3 c. ginger snap crumbs 1/2 c. sour cream ...

Mix above and let stand in refrigerator for 2 days. Put in roasting pan and bake until meat is tender. Approximately 2 hours. Remove meat and make a ...

Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ...

Combine salt and ginger; rub over roast. Place in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, ...

In covered bowl place meat, salt, onions, cloves, vinegar, water, bay leaves. Refrigerate 24 to 36 hours. Turn meat occasionally. To cook: Brown ...

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