German Beef Recipes
These German beef recipes (including Sauerbraten, Rouladen, Goulash, and others) offer a cross-section of the many wonderful beef entrees that come out of great German kitchens.
Beef has long been a meat of choice for special occasions at German tables. The increased availability and accessibility of beef over time have not lessened its importance in German cuisine.
Whatever your time frame or budget, there is a beef recipe here that will work for you.
The key to this Sauerbraten recipe is the 3-day marinade soak. The vinegar in the marinade makes the braised beef extra tender. If you are thinking of skimping on the marinade time, don’t. It just isn’t worth all of the prep work without the three-day soak. This is not a last minute meal.
This traditional Rouladen recipe is for single-serving beef rolls filled with pickles, onion, and brown mustard. The stove-top cooking method locks in the meat's moisture and makes for very juicy rolls.
This Hungarian Goulash recipe (although not technically German in origin) is a popular beef stew variety throughout Central Europe that can be made as mild or spicy as you like. Technically, “real” Hungarian goulash is a soup, but it has somehow morphed into a stew outside of Hungary. This recipe is for that morphed stew version.
This easy meatloaf recipe is for a traditional German Hackbraten. Although the base recipe is for an all-beef meatloaf, pork is often substituted in part, and any variety of ground meat could be used. Designed to feed four with no leftovers, this recipe can be doubled for a large group, or to allow for those tasty meatloaf sandwiches the next day.
For a change of pace from everyday meatloaf, this German Falscher Hase recipe adds the surprise twist of hard-boiled eggs baked inside. This change makes for an interesting presentation, especially fun for young children.
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