Quick Sauerbraten and Spaetzle

I absolutely love sauerbraten, but definitely don’t love the 5 days total that my usual recipe takes to make. I was looking for a recipe that could be made overnight (or same day) since we had a German theme to one of our recent Sunday family dinners. This one fit the bill quite nicely. Other than subtle nuances (and I mean really subtle) in regards to the texture and flavor of the meat, it tasted nearly identical. This one is definitely easier, and equally as satisfying so I may be replacing my usual recipe with this one. Joe made a batch of spaetzle that paired perfectly. I’m submitting this recipe to Joelen’s Wine and Dine: Oktoberfest blogging event.

Quick Sauerbraten and Spaetzle

recipe adapted from A Taste of Ohio History: A Guide to Historic Eateries and Their Recipes (Taste of History) by Debbie Nunley and Karen Jane Elliott

3 to 4 lb. chuck roast
1 large coarsely chopped onion
3/4 c. chunked celery
3/4 c. chunked carrots
1/2 c. vinegar
1 c. red wine
1 c. water
1/2 c. brown sugar
1/2 c. crushed gingersnaps
1 tbsp. salt
1/2 tsp. pepper
1/2 tbsp. allspice
1 bay leaf
1/2 to 1 c. sour cream, as desired

Preheat oven to 350 degrees. Place chuck roast in a Dutch oven. Put all remaining ingredients except sour cream in roaster with the roast. Cook 2 to 3 hours until roast is tender. Remove from the oven. Take roast and vegetables out of broth. Stir sour cream into broth. If mixture is too thin, stir in additional crushed gingersnaps to thicken to a gravy consistency. Slice roast. Serve on a large platter with vegetables. Drizzle gravy over top; serve remaining gravy in a gravy boat. Serves 8 to 10.

Joe’s Spaetzle
recipe courtesy Joe Hyduk

3 c. flour
1/2 tsp. baking powder
2 eggs
1/2 c. hot water
3 tbsp. beef base (optional)
1 tsp. salt
1/2 stick butter
1 onion, chopped

Mix flour, baking powder, and salt in stainless steel bowl. Scramble eggs and add to mixture. Mix beef base with water and pour into bowl. Mix until you have a firm but loose dough. Add water or flour to make mixture right.

Boil 4 quarts of salted water (rapid boil). Add dough by the scant teaspoon into water. Once it floats wait 3 minutes more and then remove from water. Cool.

In a skillet melt butter, add onions and spaetzles; brown to a delicate crunch. Serve warm.

3 thoughts on “Quick Sauerbraten and Spaetzle

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  2. Joelen

    I was hoping to make Sauerbraten for my dinner but didn’t have time. The recipe I came across required much more prep/marinating time so I hope to try this one very soon! Thanks as always for participating in my blogging adventures 🙂

  3. Luey

    instead of dropping the dough in a tsp at a time, you can use a spaetzle maker. They’re usually metal plates with a series of small holes in them that sit over the top of the pot of boiling water. Pour the batter over the holes and force it through with a spatula, and small circles of dough fall into the water – so easy! Before I bought a spaetzle maker, I used the bottom of a metal collander or a flat cheese grater (holes should be a little smaller than a pencil eraser).

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