Pressure-Cooker Sauerbraten
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, Pleasant Prairie, Wisconsin
Can you freeze Pressure-Cooker Sauerbraten?
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
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
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1Place 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.
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2Transfer 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.
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