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Pressure-Cooker Sauerbraten

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Ingredients

  • 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
 

Directions

  • 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.

 

Test Kitchen tips
  • Sauerbraten is one of the best-known German dishes and is often seen as the national dish of Germany. In traditional preparations the meat is marinated in a vinegar and herb mixture for many days, creating its iconic tang.
  • More often than not, this hearty dish is served on noodles and a side dish of braised red cabbage.
  • In some regions of Germany and throughout the US, you'll often find crispy potato pancakes served on the side as well.

 

Nutrition Facts
1 cup: 228 calories, 5g fat (2g saturated fat), 63mg cholesterol, 436mg sodium, 18g carbohydrate (8g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
 
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