Bavarian Stew Recipes

BAVARIAN STEW

Steps:

• In a large saucepan, cook beef in oil until browned; drain. Stir in the broth, onion, bay leaf, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is almost tender., Combine vinegar and sugar; stir into beef mixture. Place cabbage on top of meat mixture. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until meat and cabbage are tender. , Remove beef and cabbage; keep warm. Discard bay leaf. Stir gingersnaps into cooking liquid; cook and stir until thickened. Stir in beef. Serve with cabbage.

BAVARIAN PORK TENDERLOIN STEW

Steps:

• Cut pork tenderloins into 1-inch cubes.
• Melt 2 tablespoons butter in a 5-quart Dutch oven.
• Stir in pork, onions and garlic; cook until pork is browned.
• Stir in broth, vinegar, sugar, seasonings and vegetables.
• Bring to a boil.
• Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
• In a medium bowl, slowly add light cream to flour; mixing until well blended.
• Stir into pork mixture.
• Heat until thickened, stirring constantly.
• Just before serving, stir in sour cream. Heat until warm.

BAVARIAN STEW

Steps:

• In a large pot, heat oil over medium heat. Brown beef cubes in batches.
• Place all beef in pot and stir in onions and garlic. Cover and cook over medium heat for 5 minutes or until onions are soft.
• Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
• Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
• Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
• Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
• Season to taste with salt and pepper and discard bay leaf.
• If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
• To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
• To make Red Cabbage:.
• In a medium saucepan, melt butter. Stir in cabbage, apples and onions. Cover and cook over medium heat for 5-10 minutes or until softened.
• Stir in water, brown sugar, vinegar and bay leaf. Cook,uncovered for 15 to 20 minutes until veggies are very tender and most of the liquid has evaporated.
• You can freeze the cabbage in a seperate container and just thaw and reheat.

TRADITIONAL GERMAN GOULASH

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

BAVARIAN HUNTER'S BEEF STEW

Steps:

• Gather the ingredients.
• Coat cubed beef evenly with salt and sprinkle with freshly ground pepper to taste.
• Heat vegetable oil in a heavy-bottomed pot over medium-high heat.
• Add beef and stir frequently with a wooden spoon until meat is evenly browned.
• Add onion and mushroom. Cook until onion becomes transparent, stirring occasionally.
• Add dry red wine and stir to evenly coat meat, mushrooms, and onions. Reduce heat to low and simmer meat and vegetables in red wine for 30 minutes.
• Add beef stock. Mix thoroughly and simmer mixture for another 30 minutes.
• Add potato and carrots. Mix thoroughly and continue to simmer for another 30 minutes. Check and make sure carrot and potatoes are tender. If not, continue to cook stew, checking every 5 minutes.
• When potatoes and carrots are soft, remove stew from heat and ladle into bowls to serve.

BAVARIAN MEATBALL STEW

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain. , Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving.

BAVARIAN MEATBALL STEW

Steps:

• 1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.
• 2. Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving. 7 points per serving

HASENPFEFFER (RABBIT STEW)

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
• Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
• To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

PICHELSTEINER (BAVARIAN THREE MEAT STEW)

Steps:

• Heat lard in a heavy bottom pot / duch oven. Add meat and sear all sides; add onions and season with salt, pepper and a bit of the marjoram. Cook until onions are just soft. Remove 2/3 of the meat and set aside. Spread the remaining 1/3 of meat in to a single layer on the bottom of the pan. Mix potaotes and vegetables together in a seperate bowl. Add 1/3 of the vegetable mixture on top of the meat. Season with salt and pepper. Alternate meat and vegetable layers, seasoning each layer. Last layer must be vegetables. Add beef stock to the pot and cover tightly. Cook over medium-low heat for about 2 hours (or in a 350 degree oven). During cooking occasionally tilt pot to circulate the liquids. Do not stir.