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


  1. 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.
  2. In a large bowl, combine the water, vinegar, sugar, salt and ginger.
  3. Add beef and spice bag; let stand at room temperature for 30 minutes.
  4. Transfer all to a 6-qt. electric pressure cooker.
  5. Add carrots, celery and onion.
  6. Lock the lid and close pressure-release valve.
  7. Adjust to pressure-cook on high for 10 minutes.
  8. Quick-release pressure.
  9. Select saute setting and adjust for medium heat; bring liquid to a boil.
  10. Discard the spice bag.
  11. Stir in gingersnaps; cook and stir until thickened, about 3 minutes.
  12. Serve with egg noodles.
  13. 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.