My Mom's Sauerbraten Recipe

Aardvark--I'm glad you liked it. I was quite glad that someone actually tried the recipe :)

Here's a few more recipes. The first is another one from my mom from the same cookbook:

Hunter's Stew

Ingredients:
1 can sauerkraut, drained
1/2 lb. mushrooms, quartered
4-5 slices bacon, cut into bits
1 large onion, chopped
2 tblsp. parsley
2 tblsp. flour
1 cup beef gravy, fresh, canned or a mix
Salt and pepper to taste
1/4 cup whiskey (optional)
1-1/2 to 2 lb. round steak cubed and browned
Any cut of beef will do as sauerkraut and whiskey tenderize it.
1/2 cup water if necessary

Directions:
Cook bacon and onion, add mushrooms and sauerkraut and simmer about 20 minutes, add flour to thicken. Add browned meat and gravy. Add salt, pepper and whiskey. Simmer or bake at 325 for 1-1/2 hours or until meat is tender. Serve with cooked noodles, mashed potatoes, or rice.



While we're on the subject of cooking with sauerkraut, I should probably repost Rusty's Hangover soup recipe. I know Rusty has posted it before, and I've posted it before, but it's worth reposting because it's just so darn good:

Rusty's Hangover Soup ( aka sauerkraut soup )

Don't let the name put you off. Hungarians came up with this to eat before going home after a night out drinking. And after waking up the next morning.It may sound like it shouldn't, but everything melds together, tasting good even to a queasy stomach and settles it down. It's good for the morning after the night before, for breakfast on a freezing morning, or lunch or dinner.

3 cups sauerkraut, drained, juice reserved.
1 pound bacon, strips sliced every 1".
1 & 1/2 pounds kolbase/kielbasa sliced.
2 large onions, diced about size of sausage.
1 pint sour cream.
1 heaping Tablespoon hot paprika, or 3 or 4 Tablespoons of noble rose paprika to taste.
Reserved sauerkraut juice and water to make 10 cups.

optional:
Liquid Smoke seasoning, to taste.
Salt, if desired.
Garlic couldn't hurt.

In large ( 6 quart ) size pot or stockpot,

Brown and separate bacon slices til done, remove bacon and drain.

Reserve and return to pot 3 Tablespoons bacon grease. Add onions and cook til translucent.

Add sauerkraut and liquid. Cook at simmer for 30 minutes, then add sausage (edit correction) AND BACON, cook five minutes.

Put sour cream in a large mixing bowl, stir in paprika and flour til blended. Reduce heat, and then slowly stir one to two cups of soup into the sour cream mixture. Making sure the soup does not boil, return the sour cream and soup mixture into the soup and continue to heat gently until soup has thickened ( about 5+ minutes ). Adjust seasoning - add 1/4 teaspoon or more of liquid smoke, and/or salt, pepper.

If cooled overnight and then reheated, sauerkraut flavor will become stronger. Allowing the soup to boil at any time after sour cream is added will cause soup to curdle.

Variations may include deleting bacon, substituting other types of sausage, etc.

**************

--Josh
 
Josh thanks for the recipe I tried it on a chuck roast and the leftovers were gobbled up by the shepard we both had a fine meal.

Yesterday I threw together Yvsa's-- Chile Verde.

I ate so much that I had to take some bicarbonate of soda a little while ago---that's why I up posting at 2:30 am.

Menudo, Chile Verde, and saurbraten--all keepers.
 
clearblue said:
Yesterday I threw together Yvsa's-- Chile Verde.

I ate so much that I had to take some bicarbonate of soda a little while ago---that's why I up posting at 2:30 am
Click to expand...
LOLOL. Good, ainnit?:D

Glad you liked it that much. It's about time we had it again, we eat it winter and summer.:rolleyes: ;)
But not so often that we get burned out on it again. When we first learned to make it we ate it so often that we finally got sick of it and had to lay off for about a year.:eek:
 
Here's a good technique for baking cornbread, like Yvsa's recipe above:

Preheat the oven. Get yourself a good sized, cast iron skillet and put it on the stove over a medium low heat. Then, as the Cajuns say, "You make a roux." :) Heat about a tablespoon or so of oil in the pan, then sprinkle in the same amt of flour. Constantly stir the flour in the oil as it browns - I use a flat, wooden paddle-shaped utensil myself. When the roux is a light tan color (a.k.a. a "blonde roux," lighter than a caramel color - more like coffee with lots of cream), spread it out evenly in the pan and carefully pour in your cornbread batter. Put the skillet in the oven and bake. Turn it out on a platter, cut and serve hot.

Your cornbread will come out with the best brown, crunchy outsides you've ever eaten! Man, I'm gettin' hungry just thinking about it :D
 
Clearblue, glad you liked it :D If you get a chance to post a menudo recipe, please do. I got some really vague directions from a Mexican friend of mine once, but my attempt at making it didn't turn out so well.

--Josh
 
Here are a few more recipes from the HI forum:

my chili recipe:

Ingredients:
2.5-3 lb boneless rump roast, cubed
¼ lb. bacon, finely chopped
2 large white or yellow onions, finely chopped
5 cloves of garlic, diced
2 8 oz. cans chipotles in adobo sauce
2 or 3 habañero chiles, seeds removed, finely diced
5-6 pasilla chiles, seeds removed, finely diced
1-2 New Mexico chiles, seeds removed, finely diced
1 28 oz can tomato sauce
2 small cans tomato paste
¼ cup brown sugar

About 1 tsp of the following:
garlic powder
onion powder
cocoa powder

About 1 tblsp of the following:
chili powder
cumin

And a few pinches each of:
salt
Mexican oregano

Cooking directions:
In a lidded cast iron pot or dutch oven, cook the bacon until you have enough bacon fat to brown the beef. Brown the beef, and once it is mostly browned, add onions and then garlic. Cook for a few minutes on medium heat until onions are starting to turn translucent. At this point, turn heat to low and add all other ingredients. Stir, add water or beer to bring chili to consistency where it can be easily stirred. Simmer covered for 6-8 hours on low heat, stirring occasionally.
__________

Yvsa's Kimchi recipe:

Here you go folks!!!! If you like you can use just regular veggies to make kimchi, but I prefer the Napa Cabbage style.
Enjoy.
And remember you can use as much garlic as you want or desire. This is about the same amount of garlic I had in the batch where Mu told me it had too much garlic in it after saying, "Americans don't like garlic."

Kimchi, (Pickled Cabbage)
(Makes 1 gallon)

Ingredients **
3 medium (approximately 9 lbs.) Napa cabbages
3 handfuls salt
2 medium white radishes, Daikon, peeled and sliced into thin pieces
1 carrot about 7 or 8 inches, optional, also peeled and sliced into thin pieces
3 Tablespoons red pepper powder, more, or less, if you prefer. I like the kind you get at the Oriental Food Stores, and preferably the Real Korean Red Chili Powder.
1 T. sugar
10 cloves garlic, finely crushed
2 t. ginger root, finely crushed, or more if preferred, I like a little more.
5 green onions, sliced in pieces on the bias about 1 1/4" long, but you can do them to your preferences.
Directions:

Cut the cabbage into 1 1/2" squares. Place the cabbage in a large container and sprinkle with salt between layers.
Set aside for overnight or until the cabbage becomes soft. Rinse the pickled cabbage with water about 3 or 4 times and drain. Add the remaining ingredients and mix
well.
Place the cabbage in a gallon-sized glass jar (plastic containers will stain and retain the odor) and leave on cabinet top or other warm, not hot place for 3 or 4 days*** until it tastes a little sour (ferments). When it is ready to eat, store it in the refrigerator (which will stop the fermentation).

**You can add any other fresh veggies you may like but if you use cucumber just use the fleshy part, not the seeds, and not to many of them.
A little Cauliflower and Broccoli can also be good if you like them, as with the cucumbers just don't use to many strong tasting veggies as it will overwhelm the mild Napa Cabbage.

*** The amount of time for fermentation depends on warmth and time left out so I leave it out until it is tasting good.
It will still have a fresh taste, but not a "green fresh taste" as the freshly assembled ingredients do.

This will keep a really long time and when it gets "old" tasting it can be used in soups and stir fry. Wonderful food, Nothing goes to waste!!!!

Edit: thought I had better add about the carrot being also peeled and sliced into thin pieces.
I don't know the results of what putting a whole carrot into the kimchi mix would be.
__________
Dan's deep dish pizza:

Dough:

7oz Lukewarm Water
1 Tbl yeast
1 Tbl sugar

Toss this in a bowl and let it sit for 7 minutes.

Meanwhile put a 10" cast-iron skillet (2-3" deep) in an oven preheating to 475.


After 7 min., Add:

1 tsp salt
1/2 C oil
2-1/2 C Flour (added incremently)

Knead for 4 minutes (or leave in a mixer on low for 3 minutes)

The dough should no longer be sticky, but not quite "springy" like a bread loaf.

Take the now-hot cast-iron skillet out of the oven, add some corn flour to the bottom, and carefully shape the dough to cover the bottom and rise halfway up the side of the skillet. Set this on the stove (over the warm oven) for around 10-12 minutes while you prepare the toppings.


Sauce:

***sorry, can't share this one...***

Just buy a really good pizza/spaghetti sauce. Don't get Ragu, Prego, or store-brand. You need a gourmet sauce available at places like Trader-Joe's, etc.

Or just make your own...


Toppings:

1-1/4 C Cheese - you decide: white, cheddar, mozarella...
1/4 C Diced Green Pepper (or red)
1/4 C Diced Onion
1/4 C Diced Pineapple (tidbits)
1-1/2 C Sliced Fresh Mushrooms (not canned)
1 C Sliced Jumbo Olives (strongest flavor)
1/2 lb. Sausage - I like the Jimmy Dean Extra Spicy

After the dough has sat for at least 10 but less than 15 minutes over the oven, add 1/2 of your sauce - be sure to carry it partway up the sides of the now-risen dough.

Next add 1/2 Cup of cheese - cover all the sauce.

Then cover it completely, using all the pineapple and mushrooms.

Add another 1/2 Cup of cheese.

After that, put on the green pepper, onion and olives.

Add last 1/4 Cup of cheese.

Last, put on the sausage.


Bake this in the oven at 475 for 15 minutes.


NOTE: this pizza recipe is not for everybody. It actually has toppings other than pepperoni! In fact, there is no pepperoni at all.

__________

I know all these have been posted before, but sometimes it's nice to bring oldies but goodies up one more time to see the light of day. If anybody else has any good recipes, please feel free to post them.

--Josh
 
This is a modified recipe(to my particular taste) that comes from a paperback cook book I purchased in Ortegas,Chimaya many years ago entitled:The Best From New Mexico Kitchens by Sheila MacNiven Cameron.
The "+" sign means add more if you wish.

2+ pig feet
1+ beef foot
1 cup+tripe
1/2+ onion chopped
1+ clove garlic chopped
Water to cover at least 1 inch
salt to taste

Put the above in a pot and bring to a boil then reduce heat to a simmer and let it cook until the meat falls from the pig feet. Add water as necessary as cooking progresses.When the meat is cooked, around 4 to 6 hours-- add to the pot:

2 cans of Bushes best White Hominy --juice and all.

let this cook another 15 minutes and it is almost ready.Now you need only 3 more things to (sprinkle over) the bowl of menudo and this is essential :

2+-- Tablespoons of fresh cilantro chopped
2+-- fresh green onions chopped
1/2+--fresh Japleno pepper chopped

When you put what remains in the frig, it will turn into a thick gelatin as it cools. This is no problem-- just dig out the amount you want add a little water and put over heat in a separate pan and it will return to liquid state.

This is a natural cure for too much to drink the night before. I suspect it has something to do with the amount of protein that you are placing back into your system.

Quote from Sheila:"In New Mexico,they say menudo is the breakfast of champions.But those who love it will eat it for any meal of the day."

I find pig feet,tripe,and beef hooves in frozen meat section at Walmart .
 
Tried Yvsa's 'Chili Verde' and Cornbread recipes last night. Outstanding! I'd never cooked chili verde before, but I foolishly invited guests over anyway. The chili was great. I doubled the recipe, and cooked it for a LONG time, about 90 minutes. It didn't have the consistency that one gets when one orders it at a Mexican restaurant (LOTS softer, and the pork had pretty much fallen apart), but the flavor was great.

The cornbread was OK, but the fact that I couldn't use any dairy (wife can't eat it) means I had ersatz milk, egg, and butter. Sooo... I tried dhuff's idea of the roux (made with margarine, of course) and that made a great crust. I'll have to try this when I can use the real ingredients.

Thanks again for sharing these.
 
Yvsa's chile verde is indeed great. Have made it a bunch of times since he posted it. I made the mistake of telling him that I put some small white beans in it once, and now he won't talk to me. :D I guess that was like putting mayonnaise on a Chicago hot dog :barf:

Any of you folks subscribe to Cooks Illustrated magazine? Pick up a copy and take a look. No advertising, for one thing, and really great recipes. Nothing pretentious or phony, just real good cooking stuff.
 
Brian, Cook's is my favorite, too. I really like Chris Kimball's intro to each one. Do you subscribe to their E-Notes Newsletter?
 
I used to, but it stopped coming. I'll have re-subscribe. Their recipe for Prime Rib is legendary around here. They cooked 50 roasts to get it right.
 
Well, I was looking for a good squirrel recipe for another thread, but I couldn't find it. I did, however, find my mother's potato pancake recipe. Aardvark, if you decide to make sauerbraten again, you can use this recipe for a fully authentic Feltman dinner :)

Potato Pancackes

Ingredients:
Several raw potatoes, peeled
1 onion
2 tblsp. cracker meal or flour
1 large egg
Salt and pepper to taste
2 tblsp. duck fat or other cooking oil

Directions:
Shred or grate potatoes and the onion. Add cracker crumbs or flour and stir. Add egg and salt and pepper to taste. Heat a heavy griddle and add the fat or oil. Drop pancakes by heaping tablespoons full into hot fat and flatten. Brown on one side then turn and brown the other side. Serve with sauerbraten gravy.

Shelley Feltman
-----------------

Personally, I don't remember my mom using duck fat all that often. We didn't eat a whole lot of duck. I'm sure it adds flavor, but oil or crisco probably works just as well.

--Josh
 
Sauerbraten is now marinating in the fridge. Will cook it this weekend. I'll perhaps add the potato pancakes and some sweet & sour red cabbage. I think the recipe we like is from Betty Crocker.

I'm thinking about simmering in a crock pot instead, after browning. Comments? Warnings?

If you like Betty Crocker, check out The Professional Chef from the CIA (Culinary Institute of America). It's a similar concept of describing general prepration, technique, safety, and example recipes, but it's at a somewhat more advanced level.
 
FallingKnife said:
I'm thinking about simmering in a crock pot instead, after browning. Comments? Warnings?
Click to expand...

I reckon a crock pot is just a dutch oven with an electric plug :D I would imagine it would work fine, especially if you are browing the meat prior to putting it in the crock pot. I hope it turns out well.

--Josh
 
Falling Knife, will you please post the recipe for the sweet & sour red cabbage? It would be most appreciated!:D


We talked about frankfurters here a while back and there's a new one out made by Ballpark that isn't too bad at all. They're called Grillmates or similar and come in four flavors. We've tried the garlic & the smoky so far so I don't know about the others.

This is how we had the garlic ones:

Sourkraut & Weenies.

Get the good sourkraut in the deli case packed in glass jars and ifen ye can't find it get the Clausen's, I think it is, also packed in glass jars, just not kept under refrigeration.

Cut the franks into bite sized pieces and brown them in a pretty dry skillet.
When they're good and brown add the sourkraut and heat to piping Hot.
Good Eats!!!!:D :cool:
I'm looking forward to having them again soon!
 
Yvsa, I went to check out that cookbook that has some of my mom's recipes in it to see if I could find you a sweet and sour red cabbage recipe. I found one in the index, and oddly enough, it's my mom's recipe, apparently from her grandfather. I didn't even know this recipe was in the book. I'd love to hear FallingKnife's recipe as well, but in the meantime, here's my mom's:
----------
Sweet And Sour Red Cabbage

Ingredients:

1 small red cabbage
1 small peeled apple, chopped
1 or 2 slices of bacon, fried and crumbled
1/2 tsp caraway seed
2 tblsp. brown sugar
1 tsp. lemon juisce
1/4 cup cider vinegar
About 1/2 bottle of beer

Directions:

Finely shred cabbage and add the apple. Add to heavy pan in which you have cooked the bacon, leaving bacon and 1 tblsp. of fat, and the caraway seed. Cook and stir so the cabbage won't stick. Add brown sugar, lemon juice, vinegar, and beer. Simmer about 20 minutes. The caraway seed is optional but authentic and very good.

This was my grandfather Witze's specialty.

Shelley Feltman

----------

--Josh
 
The crock-pot sauerbraten mod worked pretty good. I wanted to use the crockpot because I needed to run a couple of errands around town and I'm just a wee bit uncomfortable about leaving something on a gas stove unattended. I tend to think that crockpot cooking runs a bit longer than stovetop, so I let it go about 6 hours on low. I'm not sure if it was longer than needed, but the meat broke into 2 pieces while being removed, so I guess it was tender!

--------------
Sweet & Sour Red Cabbage

1/2 c water
1/4 c brown sugar
2 T flour
1 t salt
black pepper to taste
4 slices bacon
1 small onion
1/4 c cider vinegar
1 head red cabbage
Water and a little vinegar for cooking

There are two basic parts to this: the cabbage and the sauce. To keep from being accused of dirtying every single pan, I like to try to make this in one pan. I have a stainless steel wok-like pan that works well for this, but you could use separate pans for the sauce and the cabbage. With the vinegar in both, you want a non-reactive pan (i.e. avoid bare aluminum).

Cabbage: With the head of red cabbage, quarter it, cut out and discard the core, and then coarsly shred by cutting into about 1/4" slices / strips. Put enough water into pan to cover the bottom by about a half inch and add a couple tablespoons of vinegar. Bring to a boil and add the cabbage. This will not be enough water to cover the cabbage, but that's OK. Cover the pan and cook for 5-10 minutes, stirring fairly often. Bite into a piece of cabbage to see if it's done. It should be getting tender but not mushy. Drain and set aside.

Sauce: Cut the bacon into pieces. Cook until cripsy. Drain on a paper towel. Keep about a tablespoon of the bacon grease in the pan, pour off the rest. Add the onion, brown sugar, flour, 1/4 cup vinegar, 1/2 cup water, salt and pepper, stirring and cooking until it thickens. Mix the sauce, cabbage, and bacon.
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Thanks Josh and Falling Knife!:D I printed both of them for hard copies. Can't hardly wait to try it!
 
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