Post by wilderness on Nov 7, 2019 11:52:11 GMT -5
Pressure-Cooker Sauerbraten-annrms
Beef, German
Prep Time : 20 min Cook Time : prep: 20 min. + standing cook: 20 min. Servings : 4 servings Source : Tasteofhome.com
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
Directions
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
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.
Beef, German
Prep Time : 20 min Cook Time : prep: 20 min. + standing cook: 20 min. Servings : 4 servings Source : Tasteofhome.com
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
Directions
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
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.
