PRESSURE-COOKER SAUERBRATEN RECIPE: HOW TO MAKE IT
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
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 15
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, FatContent 5g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 436mg sodium, CarbohydrateContent 18g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat
BALTIMORE-STYLE SOUR BEEF AND DUMPLINGS (SAUERBRATEN) RECI…
From Coconut and Lime cooking blog, July 2008. The absolute best recipe for Sour Beef and Dumplings ever, according to my Baltimore-born husband....
Total Time 3
Prep Time 24 hours
Cook Time 6 hours
Yield 1 sauerbraten, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- WARNING: This part has to be done the day before you want to serve. Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. The day before is also a good time to make the gingersnaps if, like me, you are using homemade.
- The next day: Remove the meat and pour the marinade in the slow cooker. In a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours.
- During the last hour or so of cooking time: Start to make the dumplings. Bring a large pot of water to a rolling boil. In a large bowl, combine the cooled mashed potatoes and salt and the egg. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). Form into 2 to 4 inch balls. They should be able to hold their shape but not be too floury. Drop them into the water. They should sink, then rise to the surface when cooked through. Set aside.
- During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.
- After the time is up, shred the meat a bit with a fork or break it into pieces. Serve hot, with dumplings on the side.
Nutrition Facts : Calories 203.5, FatContent 4.7, SaturatedFatContent 0.8, CholesterolContent 31, SodiumContent 1315.5, CarbohydrateContent 34, FiberContent 4.3, SugarContent 7.9, ProteinContent 4.5
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Reviews 3.8
Total Time 06 hours 20 minutes
Category Dinner
Cuisine Europe, German
Calories 475 calories per serving
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Total Time 04 hours 20 minutes
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Calories 418 calories per serving
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