Best 2 Pressure Cooker Sauerbraten Recipes

Pressure cooker sauerbraten is a classic German dish that is made with beef, red wine, vinegar, and spices. The beef is marinated for several hours or overnight in a mixture of red wine, vinegar, and spices, then it is browned in a pressure cooker and cooked until tender. The resulting dish is a flavorful and tender beef stew that is perfect for a special occasion or a weeknight meal. There are many different recipes for pressure cooker sauerbraten, so you can find one that suits your taste.

Here are our top 2 tried and tested recipes!

PRESSURE-COOKER SAUERBRATEN

Pressure-Cooker Sauerbraten image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 228 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

PRESSURE COOKER SAUERBRATEN RECIPE

Pressure Cooker Sauerbraten Recipe image

Provided by JimMac

Number Of Ingredients 12

Ingredients

2 Tbsp oil, bacon fat, or butter
approx 2 lb bottom round beef roast
2 onions, diced
2 carrots, diced
1 rib celery, diced
1/2 cup red wine vinegar
1/2 cup red wine
1/2 cup beef broth
4 bay leaves
salt and lots of freshly ground pepper
1 tsp granulate sugar (optional)
gingersnap cookies

Steps:

Put Instant Pot onto Sauté. Add oil, bacon fat, or butter and brown meat on all sides. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened. Return meat. Add liquids and bay leaved. Sprinkle with about ½ tsp salt and lots of freshly ground pepper. Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes. Do a 10 minutes natural pressure release and then a quick release. Remove meat and let rest, covered, while you make the gravy. Use an immersion blender to blend the veggies and cookies (to taste) into the cooking liquid. Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp cold water) Makes 4 - 6 servings. Hints: If you wish you can brown the meat and veggies in a separate saucepan, deglaze with the liquids, and then put it all into the pressure cooker. Whichever is easier for you.

Tips:

Choose the right cut of meat: The best cuts for sauerbraten are chuck roast, rump roast, or bottom round roast. These cuts are tough but have a lot of flavor. They will become tender during the long cooking process.
Marinate the meat overnight: The marinade helps to tenderize the meat and infuse it with flavor. Make sure to use a marinade that contains an acidic ingredient, such as vinegar or wine, to help break down the connective tissue in the meat.
Brown the meat before cooking: Browning the meat helps to develop flavor and color. You can do this in a skillet or in the pressure cooker.
Use a variety of vegetables: Sauerbraten is traditionally made with a variety of vegetables, such as carrots, celery, onions, and potatoes. You can also add other vegetables, such as parsnips, turnips, or rutabagas.
Add spices and herbs: Sauerbraten is typically seasoned with a variety of spices and herbs, such as bay leaves, juniper berries, cloves, and peppercorns. You can also add other spices and herbs to taste.
Cook the sauerbraten until it is tender: The cooking time will vary depending on the cut of meat and the type of pressure cooker you are using. Generally, you will need to cook the sauerbraten for at least 1 hour and 30 minutes.

Conclusion:

Sauerbraten is a delicious and hearty dish that is perfect for a special occasion. By following these tips, you can make a sauerbraten that is sure to impress your family and friends. Serve the sauerbraten with mashed potatoes, dumplings, or noodles.