Sauerbraten Patties Recipe

5 1 1
Sauerbraten Patties Recipe
Sauerbraten Patties Recipe photo by Taste of Home
Publisher Photo

Sauerbraten Patties Recipe

Read Reviews
5 1 1
Publisher Photo
This family favorite was made by my mother back in the '20s. A roast was out of the question on our budget, but chopped meat was only pennies a pound. -Chris Christoffers, Lake Worth, Florida
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 2 eggs
  • 1 cup water, divided
  • 1 cup seasoned bread crumbs
  • 1/4 cup chopped onion
  • 3/4 teaspoon poultry seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1 cup beef broth
  • 1/4 cup red wine vinegar
  • 1 to 2 tablespoons brown sugar
  • 10 whole cloves
  • 1 bay leaf
  • 12 gingersnaps, crumbled

Directions

In a large bowl, combine the eggs, 3/4 cup water, bread crumbs, onion, poultry seasoning, salt and pepper. Crumble beef over mixture; mix well. Shape into eight patties.
In a large skillet, brown patties on both sides; drain. Add the broth, vinegar, brown sugar, cloves, bay leaf, gingersnaps and remaining water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour or until meat is no longer pink. Discard cloves and bay leaf. Yield: 6-8 servings.
Originally published as Sauerbraten Patties in Reminisce January/February 2003, p48

Nutritional Facts

1 each: 297 calories, 14g fat (5g saturated fat), 110mg cholesterol, 665mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 21g protein.

  • 2 eggs
  • 1 cup water, divided
  • 1 cup seasoned bread crumbs
  • 1/4 cup chopped onion
  • 3/4 teaspoon poultry seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1 cup beef broth
  • 1/4 cup red wine vinegar
  • 1 to 2 tablespoons brown sugar
  • 10 whole cloves
  • 1 bay leaf
  • 12 gingersnaps, crumbled
  1. In a large bowl, combine the eggs, 3/4 cup water, bread crumbs, onion, poultry seasoning, salt and pepper. Crumble beef over mixture; mix well. Shape into eight patties.
  2. In a large skillet, brown patties on both sides; drain. Add the broth, vinegar, brown sugar, cloves, bay leaf, gingersnaps and remaining water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour or until meat is no longer pink. Discard cloves and bay leaf. Yield: 6-8 servings.
Originally published as Sauerbraten Patties in Reminisce January/February 2003, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSauerbraten Patties

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
WintryKiss User ID: 527218 45476
Reviewed Apr. 23, 2012

"made this tonight .. it was AMAZING - i added dried parsley and dried minced garlic to the meat mixture though i just had to :) i think it needs more gravy too - i thinned it out with more water as it cooked down .. it was awesome though !!!!!!!! DEFINITELY A KEEPER i tried a roast a few weeks back and it was awful ... this was the perfect flavor i was looking for !!"

Loading Image