Total TimePrep: 20 min. + standing Cook: 20 min.
Traditionally it's served with dumpling and red cabbage
VERY GOOD, but not really special
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.
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.
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...!