Stew Beef Sauerbraten

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

40 m servings 764 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • 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.

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Reviews

Read all reviews 10
  1. 10 Ratings

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Most helpful positive review

"Kitchen Bouquet" makes a good Browning & Seasoning Sauce. http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/kitchenbouquet!opendocument ...

Most helpful critical review

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

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Least positive
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"Kitchen Bouquet" makes a good Browning & Seasoning Sauce. http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/kitchenbouquet!opendocument ...

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

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...

Why low rate a recipe cause you don't know what browning sauce is. Go look it up ! Sounds like gravy to me

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 wit...

Awesome! Tastes great served over homemade noodles.

I was disappointed - followed the recipe-very watery tasting-sorry

I decided to try this recipe with some venison stew meat.I have made sauerbraten the traditional way and loved everything about it except the time it takes to marinate.This method therefore was ...

I thought the recipe called for a bit too much water but i was wrong. It was way too much water. Tasteless as well. Recipe title should have been meat boiled

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