QUICK SAUERBRATEN RECIPE 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:

• In a bowl, combine egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Arrange on a trivet in a 6-qt. electric pressure cooker. Combine soup, water and Worcestershire sauce; pour over meatballs., Lock lid; close pressure release valve. Adjust to pressure cook on high for 10 minutes. Quick release pressure. Let stand 5 minutes before serving. If desired, serve with rice and top with chopped parsley.