In a saucepan, heat and stir butter until browned stir in the 1/2 cup bread crumbs, sprinkle over dumplings.Remove dumplings with a large slotted spoon to a platter.Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).With a spoon carefully drop dumplings into water.In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.Lightly dust the balls with flour (so they won't stick).Using floured hands, shape the potato mixture into 10 balls insert a crouton into the center of each ball.In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper add to the potatoes, toss/mix until well blended.Coarsely mash with a potato masher or use a potato ricer.Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy peel potatoes while still warm (but not hot).It's low carb, flavorful, and made in your air fryer. Make this delightfully sweet and sour side vegetarian dish right in your Instant Pot.įor another incredibly simple German recipe, try my Currywurst recipe. If you're looking for more great German recipes, check out my Instant Pot German Red Cabbage. If you have leftovers (we certainly did) you can expect them to last up to 4 days in an airtight container in the refrigerator. This Sauerbraten recipe calls for a three-pound roast, so it does make a significant amount of food.

Or, if you are doing low carb, you could serve it with riced cauliflower, or steamed veggies. Serve it with mashed potatoes or spaetzle for the most traditional pairing. I love cooking this in the Instant Pot because it's simple enough for a weeknight dinner, but also nice enough to present to guests. Use an immersion blender to blend the vegetables until a rough sauce forms. Add in crushed gingersnaps, sour cream (if using), and mustard.Open the lid and remove the beef from a serving tray.When cook time is complete, let the pot sit undisturbed for 10 minutes, and then release all remaining pressure. Set the Instant Pot at High pressure for 40 minutes.Pour over the red wine vinegar and chicken broth. Add onions, carrots, ginger, sugar, salt, and pepper. Place the beef into the inner liner of the instant pot.For the spice packet: Place pickling spices, juniper berries, and bay leaves into a cheesecloth bag and place into the inner liner of the Instant Pot or pressure cooker.So of course, in the interests of #ruthlessefficiency, I have written the recipe so that you can slap it together on any day at all, with almost no pre-planning. None of us four testers could pick out which Sauerbraten Recipe was which. I marinated one batch for 3 days, another for 1.5 days, and the third batch, I made with no marinating at all. Sauerbraten is translated to Sour Roast or Sour Beef and is a German pot roast with a slightly sour taste for the meat and also for the gravy. So the first thing you're going to ask me is, why did I not marinate the Sauerbraten for 3 days as any reasonable person would? Beef Rump Roast- You will want to cut this into three large pieces for faster cooking.Here's what you need to shop for before getting started: Make the Spice Packet

That being said, try not to omit any of them if you want a truly authentic experience. The ginger snaps at the end give it such an aromatic and sweet quality that you will love! Ingredients You'll Needĭon't let the long list of ingredients in this recipe scare you off before you even get started. This comes out incredibly tender and has a flavor like no other roast dish you've had. This Instant Pot Sauerbraten is definitely a roast recipe you will want to try. I chose to use Rump Roast for this recipe because it's what I just happened to have in my refrigerator. Basically, if you would use it for Pot Roast, you can use it for Sauerbraten. There are several different types of beef you can use for this Sauerbraten recipe, such as Rump Roast, Eye of Round, and Chuck Roast. It can be made with a variety of different meats, but for this recipe I use beef. It translates as sour roast because it's made with pickling spices as well as conventional roast ingredients. Sauerbraten is a traditional German roast dish.

Only 11 net carbs per serving for tender meat and flavor that can't be matched. Packed with all of the authentic German flavors you would expect from a sauerbraten recipe. Use a few easy to follow instructions for this simple pour-and-cook main course. While this isn't the quickest recipe I've ever developed, it is made in a fraction of the time of a traditional sauerbraten recipe with the help of your Instant Pot.

Alton brown sauerbraten recipe