Total TimePrep: 20 min. + standing Cook: 20 min.
- 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.
Test Kitchen tips
Nutrition Facts1 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.
Jul 7, 2020
VERY GOOD, but not really special
Apr 26, 2020
This is a great recipe but it would be helpful if you specified about how many people this should serve or how many servings to expect. Also, roughly how many pounds of noodles to put in the pot as well. I was making it for two people so I had to guess as to how many noodles to cook. Thank you for another great recipe.
Oct 31, 2018
I made the original recipe as written a few weeks ago. It was surprisingly delicious...however, the color wasn't a deep, dark brown as traditional sauerbraten. I had enough ingredients left that I froze the chopped vegetables in a Ziplock, the cubed beef in another Ziplock, and the crushed cookies in another! I put all three bags in a freezer bag for a quick weeknight meal. Tonight, I noticed the prior review and used apple cider vinegar and the red wine. It was perfect! Since I'm new with the Instant Pot, I cooked for 15 minutes as the meat was still frozen. I will keep the recipe as adjusted in our regular rotation.
Oct 8, 2018
We're big fans of sauerbraten, and when I saw this quick method, I just had to try it. I used my stovetop pressure cooker with no problems...cooked it under pressure the same amount of time. It's a great recipe, and it has as much flavor as the one that takes days to make! Instead of water, I used red wine, and I substituted apple cider vinegar for the white. I added mustard seed and juniper berries to the spice bundle. A keeper...!