Pressure-Cooker Sauerbraten

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.

Pressure-Cooker Sauerbraten

Average Rating: 4.2

TOTAL TIME: Prep: 20 min. + standing Cook: 20 min.
YIELD: 4 servings.


  • 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


  • 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.
  • 3.
    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

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.