Sauerbraten

1. 1

   Cover meat with vinegar, water, onions, bay leaf, cloves, salt, pepper and sugar.

2. 2

   Let stand 24 hours in refrigerator. Remove and wipe dry.

3. 3

   Brown meat in hot oil.

4. 4

   Place on rack in pressure cooker.

5. 5

   Strain vinegar mixture and add 1 1/2 cups to meat.

6. 6

   Cook at 10 pounds pressure for 45 to 60 minutes.

7. 7

   Cool and thicken gravy with crumbled gingersnaps.

* Per serving · 4 servings · Values may vary.

No additional tips available.