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Pressure-Cooker Sauerbraten

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Total Time
Prep: 20 min. + standing Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by James Schend, Pleasant Prairie, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 31, 2023

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, Pleasant Prairie, Wisconsin

Can you freeze Pressure-Cooker Sauerbraten?

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.


Test Kitchen tips
  • Sauerbraten is one of the best-known German dishes and is often seen as the national dish of Germany. In traditional preparations the meat is marinated in a vinegar and herb mixture for many days, creating its iconic tang.
  • More often than not, this hearty dish is served on noodles and a side dish of braised red cabbage.
  • In some regions of Germany and throughout the US, you'll often find crispy potato pancakes served on the side as well.

    • Watch How to Make Pressure-Cooker Sauerbraten

    Test Kitchen Approved

    Pressure-Cooker Sauerbraten

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    Yield: 4 servings
    Prep: 20 min
    Cook: 20 min
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    Ingredients

    • 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
    • Optional: Chopped fresh parsley and coarsely ground pepper
    Text Ingredients

    Directions

    1. 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.
    2. 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.

    Nutrition Facts

    1 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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