Pressure Cooker Sauerbraten Recipes

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.

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.