Pressure-Cooker Sauerbraten 28-May-2020
One of my all-time favorite German dishes is sauerbraten, but I don’t love that it normally takes five to 10 days to make. Using an electric pressure cooker, I think I’ve captured that same distinctive flavor in less than two hours. —James Schend, Deputy Editor, Taste of Home
- Prep Time: 20 min
- Cook Time: 20 min
- Serves: 4 servings
- 4 whole cloves
- 4 whole peppercorns
- 1 bay leaf
- 1/2 cup water
- 1/2 cup white vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- Dash ground ginger
- 1 pound boneless beef top round steak, cut into 1-inch cubes
- 3 medium carrots, cut into 1/2-inch slices
- 2 celery ribs, cut into 1/2-inch slices
- 1 small onion, chopped
- 1/3 cup crushed gingersnaps
- Hot cooked egg noodles
- Optional: Chopped fresh parsley and coarsely ground pepper
- Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
- In a large bowl, combine the water, vinegar, sugar, salt and ginger.
- Add beef and spice bag; let stand at room temperature for 30 minutes.
- Transfer all to a 6-qt. electric pressure cooker.
- Add carrots, celery and onion.
- Lock the lid and close pressure-release valve.
- Adjust to pressure-cook on high for 10 minutes.
- Quick-release pressure.
- Select saute setting and adjust for medium heat; bring liquid to a boil.
- Discard the spice bag.
- Stir in gingersnaps; cook and stir until thickened, about 3 minutes.
- Serve with egg noodles.
- If desired, top with parsley and pepper.
Freeze option: Freeze cooled sauerbraten in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.