I will not promote products I do noT own or would not buy MYSELF. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Unless otherwise noted recipe, images and content © Just like Oma | instagram twitter facebook pinterestīreads | Cakes | Cookies | Desserts | Dumplings | Meats | SPÄTZLE | Salads | Soups | Vegetables | Vegan | Oktoberfest | COOKBOOKS | Terms and conditions | eCookbook FAQĬopyright 2008-2022 (aka ) | All Rights Reserved | Site Map | Privacy Policy | Powered by: Make Your Knowledge Sell!Īffiliate Disclosure: Quick German Recipes participates in various affiliate advertising to provide a means to earn advertising fees by linking to retail websites. If you have time, try the traditional German sauerbraten and see which you like better.Omit red wine vinegar and use ½ cup red wine and 1 cup beef broth for a less sour flavor.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.Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) Use an immersion blender to blend the veggies into the cooking liquid.Remove meat and let rest, covered, while you make the gravy.Do a 10 minutes natural pressure release and then a quick release.Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes.Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.Add oil, bacon fat, or butter and brown meat on all sides. approx 2 pounds bottom round beef roast.2 tablespoons oil, bacon fat, or butter.They should all be floating when they are done.Ĭopy Sour Beef and Dumplings (Sauerbraten)Ģ0 Gingersnap cookies thoroughly crumbledġ cup Potatoes Peeled and grated, and then squeezed dryġ/2 cup Farina (regular Cream of Wheat is fine) I like big dumplings and I cannot lie.) Roll the dumplings in a little bit of flour to help them dry on the outside and not stick.īring a large pot of water to boil and then reduce to a heavy simmer. (Mine tend to be tennis balls or racquetballs. Mix well, and roll into golf-ball or tennis-ball sized dumplings. Spread the riced potatoes on a platter or cookie sheet and set them aside to dry and cool.Īfter the potatoes have cooled, place them in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour and nutmeg. Add the quartered potatoes and cook until tender, about 15 or 20 minutes.ĭrain the potatoes very well, and mash them or put them through a potato ricer. Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all. Slice the beef and serve in a large bowl or platter covered in the sauce. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps. Strain the sauce through a fine mesh sieve to remove any lumps. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended.

When the meat is done, remove it from the pan and keep warm. While it's cooking, you'll want to start making the dumplings (below). (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.)Īfter marinating, preheat the oven to 325 degrees.Īdd the sugar to the meat and marinade, cover and cook in the oven until tender-approximately four hours. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days.

Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. Rub the beef roast with 1 teaspoon of salt and brown it on all sides. Heat the vegetable oil in a large saute pan. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds.

Quick sauerbraten recipe