This is the quickest and easiest way to make Sauerbraten that was handed down by my grandmother. Our family has always used a pressure cooker. However, a Dutch oven or large pot may be substituted but this would increase the cooking time.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the shortening in a pressure cooker pot over medium-high heat. Add the stew beef; cook, turning occasionally, until the outside is browned. Pour in the water, vinegar and browning sauce. Add the bay leaves and season with salt and pepper to taste.

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  • Close the lid on the pressure cooker and bring to full pressure. Adjust the heat as needed. Once the pot comes to full pressure, cook for 15 minutes. Remove from the heat and release the pressure according to the manufacturer's instructions. While the pressure is releasing, mix together the flour and 1/2 cup of water in a cup. Pour this into the pressure cooker, and cook over medium-high heat, stirring frequently, until thickened.

Variation

To cook on the stove top, use a Dutch oven and simmer for about 1 1/2 hours, or until meat can easily be cut with a fork.

Nutrition Facts

764 calories; protein 59.2g 119% DV; carbohydrates 3.1g 1% DV; fat 55.3g 85% DV; cholesterol 199.5mg 67% DV; sodium 149.7mg 6% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2008
"Kitchen Bouquet" makes a good Browning & Seasoning Sauce. http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/kitchenbouquet!opendocument Follow that link for more details. Only use small quantities since it's highly concentrated. Read More
(28)

Most helpful critical review

Rating: 3 stars
10/08/2007
Sorry but what do you mean by 'browning sauce'? Thanks Read More
(23)
17 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
06/04/2008
"Kitchen Bouquet" makes a good Browning & Seasoning Sauce. http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/kitchenbouquet!opendocument Follow that link for more details. Only use small quantities since it's highly concentrated. Read More
(28)
Rating: 3 stars
10/08/2007
Sorry but what do you mean by 'browning sauce'? Thanks Read More
(23)
Rating: 5 stars
10/09/2011
I made the recipe per instructions. Found it was lacking........so I went ahead and fixed the flavor. I added a bunch of crushed gingersnaps and about a 1/4 cup of brown sugar. Carefully blended in and it made a nice gravy. Finished it up with a T. of butter to bend flavors. Much better. Next time I think I will use red wine vinegar for a better flavor right off. Served it with german noodles and green peas. Read More
(23)
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Rating: 5 stars
04/26/2010
Why low rate a recipe cause you don't know what browning sauce is. Go look it up! Sounds like gravy to me Read More
(13)
Rating: 2 stars
01/17/2017
1.17.17 Edwina Hoffer, I don’t know if your grandmother was from Germany, but my husband’s was, and our Christmas meal is sauerbraten, been making it for years from scratch. The first thing I do is marinate the beef roast for 5-6 days, and reserve and use some of the marinade to make gravy later. This recipe’s beef does not have the flavor benefit from marinating, so this makes the gravy VERY important, and this is where this recipe disappoints. Upfront I had reservations about this recipe, but I don’t like changing it much the first time, so I prepared it as written. The beef drippings that you get from roasting adds great flavor to the gravy, but this quick-cooked beef can’t do that. The beef was plenty tender, but the gravy tasted just like vinegar and water, and there’s no way that you can thicken this into a gravy with the flour and water amounts listed in the recipe. In order to salvage this meal, I first had to add a little sugar, added a bit more flour-water, but also added some crushed gingersnaps that I always keep on hand for sauerbraten. This not only helps thicken the gravy but adds incredible, true sauerbraten flavor. I’m going to make this again because I like how quick and easy it is in the pressure cooker, but I’ll use a good-quality beef broth instead of water, cider vinegar, and then as above, incorporate the gingersnap crumbs into the gravy. Sorry for the less than favorable review, but IMO this recipe needs tweaking. Read More
(10)
Rating: 5 stars
01/13/2011
I use hamberger meat just cooked it in meatballs this is the first time I didnt burn my stew when maken dumplings with thanks for the how to tips I will make this again next time i will try with stew beef but I still am very happy anything I can get all my kids to eat is amazing thanks again. Read More
(8)
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Rating: 5 stars
09/27/2010
Awesome! Tastes great served over homemade noodles. Read More
(8)
Rating: 2 stars
10/18/2010
I was disappointed - followed the recipe-very watery tasting-sorry Read More
(6)
Rating: 4 stars
06/05/2018
I used the Dutch oven method with a few tweaks: Cut stew beef into 1 inch pieces.Coat beef with flour before browning.Use red wine vinegar. Stick to 1 cup. Add 1 sliced onion- 1/2 during browning 1/2 just before adding liquids.Add 2 cloves of garlic at end of browning. It was delish over noodles!! Read More
(1)
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