LLPublish.com Food For Living Better
© 2003-2006 Double-L Resources


BUYING OR SELLING,
This Realtor will
Pay For Your Move!

O48 Realty
Will Move You Free

Easy Style
Beef Sauerbraten Dinner

This meal requires a covered pan large enough for the beef roast, a 2nd covered pan large enough for the cabbage side, and a 3rd pan large enough to hold 6-8 cups boiling water to cook the Spatzel Noodles.

A dinner salad could be served as an appetizer. Or steamed broccoli goes very well on the side to provide the "green" balance.

Depending on beef cut and thickness, cooking time can be as little as 2 hours or as much as 5 hours. This dish is not suitable for rare or medium cooked beef; the longer it cooks, the more tender the meat will become and the more it will absorb the spice flavors. The best measure is when the beef pulls away easily. Overcooking will make the meat mushy.

    Beef Sauerbraten Roast
3-4 lbs Beef Pot Roast; lean cut with as much fat trimmed off as possible
2 Tbs Flour
2 Tbs Olive Oil or Vegetable Oil (use more or less as needed)
1 large Yellow Onion; cut into 4 thick slices, or 2 medium cut in halfs
1 cup Red Wine
1/2 cup Red Wine Vinegar
1/4 tsp Cloves (ground)
  30 Gingersnap Cookies
Lightly dust beef roast with flour, and brown in preheated oil at medium-high heat. When both sides are browned, lay onion slices on top of meat, and turn heat down to medium-low.
Pour in Red Wine and Cider Vinegar. Sprinkle ground cloves into liquid. Move meat enough to make sure it isn't sticking to the bottom. When liquid begins to boil, turn heat down to high-simmer and cover pan.
Check beef periodically to make sure it doesn't stick to bottom of pan. When beef can be pulled apart, drop in broken Gingersnap Cookies and stir enough to incorporate the disolving pieces in the liquid. This creates the gravy.
Cover pan and set aside to rest while noodles cook..
    Red Cabbage Side
1 large Red Cabbage Head; course slice
2 medium Apples, cored and thick diced
1 Tbs Olive Oil or Vegetable Oil
1 medium Yellow Onion, thick sliced
1 cup Red Wine
2 Tbs Cider Vinegar
1/2 cup Brown Sugar lightly packed
1/2 cup Bacon Bits; precooked and drained
1 tsp Butter Spray liquid
  6 Gingersnap Cookies

Start the cabbage about an hour before you expect the meat to be done.
Braise onion in oil until just starting to turn golden. Add cabbage and apples, toss lightly, cover and simmer on medium-low just until cabbage is wilted. Toss lightly again to make sure nothing is trying to stick to the pan.

Add wine, vinegar, butter spray, brown sugar, and bacon. Bring to boil over medium-high heat, stirring as needed to prevent sticking, then cover and reduce heat to simmer for about 20 minutes, checking every 5 minutes or so for desired doneness.

If cooked too long the cabbage will turn mushy. If cooked too little the cabbage will remain too crisp and will not absorb the other flavors.

    Spatzel Noodles Side
2-1/4 Cups Flour
  1 Egg
2/3 Cup Water
1/2 tsp salt for dough (and another 1/2 tsp for boiling water)
1/4 cup Butter (or Butter Flavored Spread in Squeeze Bottle)
1 tsp Butter Spray liquid

Start the pan of salted water so it will be boiling by the time the noodle dough is ready.

Put Flour in mixing bowl and set aside. Mix wet ingredients and salt in a separate bowl, stirring until egg is well incorporated in water and salt is disolved.

Gently stir wet mixture into the flour until all has been added. The texture will be similar to a drop biscuit dough; not runny, just very sticky.

Use a slotted spoon or spatula to press dough into strings and let drop into boiling water. Work slow enough so water doesn't lose it's boil. Noodles will drop to bottom and rise to top as they cook.

Amount of cooking time depends on thickness of noodles; 3-5 minutes usually. Add only enough noodles to the water at a time that can cook together and you can remove efficiently. Noodles in the water too long will soften to mush.

Lightly butter the serving dish to prevent noodles from sticking to the surface.