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Stew Beef Sauerbraten

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Edwina Hoffer

Edwina Hoffer

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 764 kcal
  • 38%
  • Fat:
  • 55.3 g
  • 85%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 59.2 g
  • 118%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Lisa Hayes
27

Lisa Hayes

6/4/2008

"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.

Junkerjunk
19

Junkerjunk

10/8/2007

Sorry, but what do you mean by 'browning sauce'? Thanks

Mary
15

Mary

10/9/2011

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.

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