More Recipes Like Sauerbraten Patties

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German Sauerbraten

Submitted by: Cathy Eland
Provided by: Taste of Home

Our family loves it when Mom prepares this wonderful old-world dish. The tender beef has a bold blend of mouth-watering seasonings. It smells so good in the oven and tastes even better! --Cathy Eland Highttown, New Jersey

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Sauerbraten

Submitted by: Barbara White
Provided by: Taste of Home

'THE WHOLE FAMILY helped prepared this sauerbraten. We children had fun mixing the spices and pounding them on the hearth, then Dad mixed them with salt and rubbed them into the meat. The tantalizing aromas escalated as the sauerbraten cooked.

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Meat Loaf Patties

Submitted by: Nancy Carpenter
Provided by: Simple & Delicious

'I copied this recipe from my mom before my husband and I were married,' recalls Nancy Carpenter, Sidney, Montana. 'These moist burgers are still a favorite after more than 20 years.' They're economical, too, at 39 cents a patty.

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Sauerbraten Stew

Submitted by: Margaret Ashcraft
Provided by: Taste of Home

'With this original recipe, I was one of 10 finalists at an Ohio Beef Council Beef Cook-Off,' notes Margaret Ashcraft of Piqua, Ohio. 'Serve this hearty sweet-and-sour spicy dish with parsley potatoes, German spaetzles or noodles.'

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Mushroom Beef Patties

Submitted by: Janice Miller
Provided by: Simple & Delicious

'My husband and I work full-time off the farm, so I'm always looking for quick recipes that don't need much attention,' says Janice Miller of Creston, Iowa. 'Our three girls really like this beef and gravy combination.' You'll like the cost - only 70 cents per patty.

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Barbecue Beef Patties

Submitted by: Marlene Harguth
Provided by: Simple & Delicious

Marlene Harguth of Maynard, Minnesota fixes these family-pleasing patties that taste like individual meat loaves. Barbecue sauce brushed on top gives them fast flavor.

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Sauerbraten I

Submitted by: Amy

Rump roast is marinated in spiced cider vinegar for five days, then seared and braised and served with a sour cream sauce.

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Sauerbraten V

Submitted by: Kathleen Burton

Rump roast is marinated overnight in red wine and red wine vinegar flavored with cloves, sugar and garlic. The meat is then browned and slowly simmered in the marinade until tender, and the marinade is converted to a creamy tangy sauce using sour cream.

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Sauerbraten III

Submitted by: Dori

Bottom round is marinated in red wine vinegar spiced with cloves for two days, then browned and braised for three hours for a tender, tangy meal.

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Sauerbraten II

Submitted by: Barbara Coulter

Rump roast and vegetables slowly cooked in water with gingersnap cookies for that distinctive sour taste without the days of marinating.

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