Pressure-Cooker Sauerbraten Recipe

Pressure-Cooker Sauerbraten Recipe

one among my all-time favorite German dishes is sauerbraten, however I don't love that it usually takes 5 to 10 days to make. the use of an electric powered strain cooker, I think i've captured that same distinctive taste in less than two hours.

Pressure-Cooker Sauerbraten Recipe

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  • 1 bay leaf
  • 1/2 cup water
  • 1/2 cup white vinegar
  • 4 whole cloves
  • 4 whole peppercorns
  • 3 medium carrots, cut into 1/2-inch slices
  • 2 celery ribs, cut into 1/2-inch slices
  • Hot cooked egg noodles
  • Chopped fresh parsley and coarsely ground pepper, optional
  • Dash ground ginger
  • 1 pound boneless beef top round steak, cut into 1-inch cubes
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 small onion, chopped
  • 1/3 cup crushed gingersnaps


  1. place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; convey up corners of material and tie with kitchen string to form a bag. In a large bowl, integrate the water, vinegar, sugar, salt, ginger. upload beef and spice bag; let stand at room temperature for half-hour.
  2. transfer to an electric powered stress cooker. add the carrots, celery and onion. Lock lid; ensure vent is closed. pick guide putting; modify pressure to high and set time for 10 mins. while finished cooking, quick-launch stress consistent with producer's directions.
  3. pick saute placing and modify for high warmth; deliver liquid to a boil. Discard spice bag. Stir in gingersnaps; cook and stir till thickened, about three mins. Serve with egg noodles. If preferred, pinnacle with parsley and pepper. 
  4. Freeze option: Freeze cooled sauerbraten in freezer packing containers. to use, partly thaw in fridge overnight. heat via in a saucepan, stirring every so often and adding a touch broth or water if necessary.

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