Make Oma's German sauerbraten in a pressure cooker in order to have this traditional German dinner on your table in 2 hours rather than 5 days! And, it's WUNDERBAR!
And, it's so easy to make, especially using a pressure cooker. No marinating for days. Now, the results won't be the same in a side-by-side comparison, but if it's already 4 pm and you want dinner on the table at 6 pm, this is the one you make. It's tender. It's got that sauerbraten flavor. What's not to love?
The last time I had a pressure cooker was about 35 years ago. You know, the type that makes a mess on the ceiling!
My Facebook fans let me know that the modern ones are very, very safe and so much easier to use than the old ones.
This is the one that they recommended the most: the Instant Pot Duo. On Amazon, it has over 18,000 reviews at 4.7 out of 5 stars!
How could I buy anything else? Now, it's my new toy, I mean, tool, that I'm having so much fun with converting my German recipes.
This Instant Pot Duo combines 7 kitchen appliances in 1: Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Marker and Warmer. I can't believe I lived most of my life without it!
Click the photo for more info ...
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Oma's German Sauerbraten Recipe❤️
2 Tbsp oil, bacon fat, or butter
approx 2 lb bottom round beef roast
2 onions, diced
2 carrots, diced
1 rib celery, diced
½ cup red wine vinegar
½ cup red wine
½ cup beef broth
4 bay leaves
salt and lots of freshly ground pepper
1 tsp granulate sugar (optional)
Put Instant Pot onto Sauté. Add oil, bacon fat, or butter and brown meat on all sides.
Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.
Return meat. Add liquids and bay leaved. Sprinkle with about ½ tsp salt and lots of freshly ground pepper.
Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes.
Do a 10 minutes natural pressure release and then a quick release.
Remove meat and let rest, covered, while you make the gravy.
Use an immersion blender to blend the veggies into the cooking liquid. Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp cold water)
Makes 4 - 6 servings.
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. Whichever is easier for you.
Omit red wine vinegar and use ½ cup red wine and 1 cup beef broth for a less sour flavor.
Serving this pressure cooked sauerbraten with creamed Brussels sprouts and boiled potatoes. Traditional German dinner. Wunderbar!
A traditional German Sauerbraten is so easy to make, but it's NOT quick ... it takes time to marinate and to cook. One needs to plan several days for the marinating to take place. So, if you're wanting a sauerbraten dinner, but you didn't plan it in advance, using the pressure cooker will make it happen.
That's what I did above. While the meat was cooking I cooked the Brussels sprouts and the potatoes. I even had time to catch up on my Facebook posts. I started at 4 and we ate at 6. :)
Want a traditional marinated Sauerbraten?
That's what you see below ... and the link is there as well.
Mutti loved to use her slow cooker, so she converted the recipe she grew up with for the slow cooker. You can check it out here.
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How do I know?
Well, if I can do it, anyone can.
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Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
PS: Yes, Renae really is as amazing as all the reviews say.
PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales ,and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look.
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Oma's Cookbooks (downloadable & print)
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Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
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between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
PIN the following post so you'll be ready when you pull out your pressure cooker (I use my Instant Pot pressure cooker) to make this German sauerbraten ...
Words to the Wise
"Wisdom is enshrined in an understanding heart; wisdom is not found among fools."
The best part is this — I can see how those on special diets can modify to their needs.
Quick Fix Soups has to be one of the best soup books I have ever seen, the way it is presented, the book cover, colorful and inviting.
Your Table of Contents says it all: quick and accessible.
I love the introductory story filled with interesting nostalgia, along with pictures of your granddaughters.
The recipes are presented with step-by-step procedures.
‘Oma says’ are full of hints, and ‘a bit of this and a bit of that’ are rewarding suggestions.
Excellent cook book. I can hardly wait to get started cooking soups.
We love eating soup.
And, what I like about these recipes, is that I don’t have to be all day cooking in the kitchen.
'Quick Fix Soups’ is for me!”
➤ Melania Orasch
This comprehensive cookbook brings back so many treasured food memories from my childhood. My German “Mutti” and her mom, my Oma, both long gone, were such great cooks, but their recipes were never written down.
Gerhild Fulson’s expansive recipe collection will help people of my generation with their “lost” recipes and it will introduce new generations to German specialties that are both delicious and a part of Germany’s rich culinary culture.
Debra W. says, "We will be having this tomorrow night for a GERMAN FEST ... Yummy."
Brenda S. says, "Thank you. I have been looking for this for a long time. This is an awesome cake."
Isabelle M. says, "Wow! I made this last night and OMG what a delicious meal! With red cabbage it was just amazing. Thank you! Will certainly do this again and the sauce just adds so much flavor to the dish."
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