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
- Chopped fresh parsley and coarsely ground pepper, optional
- 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, ginger. Add beef and spice bag; let stand at room temperature for 30 minutes.
- Transfer to an electric pressure cooker. Add the carrots, celery and onion. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- Select saute setting and adjust for high heat; bring liquid to a boil. Discard 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 and adding a little broth or water if necessary.
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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.
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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...!