![]() ![]() Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes. If you have time, try the traditional German sauerbraten and see which you like better.Omit red wine vinegar and use ½ cup red wine and 1 cup beef broth for a less sour flavor.In a large skillet, heat oil over medium high heat and brown turkey. 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. Cut turkey breast into 1 inch (2.5 cm) cubes and toss with thyme, salt and pepper.Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) Set the gravy aside, or pour into the slow cooker and stir until combined with beef and vegetables. Use an immersion blender to blend the veggies into the cooking liquid. Over low heat, stir in the gingersnaps and continue to whisk until dissolved and thickened, about 5 minutes. TRANSFER mixture to slow cooker, along with beef broth, carrots, celery, leeks and half of the gingersnaps.Remove meat and let rest, covered, while you make the gravy.In the cooker, combine the carrots, onions, celery, and pickles. In a large skillet brown the meat on all sides in hot oil. Do a 10 minutes natural pressure release and then a quick release. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes.Sprinkle with about ½ teaspoon salt and lots of freshly ground pepper. Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.Add oil, bacon fat, or butter and brown meat on all sides. approx 2 pounds bottom round beef roast.but authentic German recipes (from my experience) do not use gingersnaps. Brown the beef on all sides, about 5 - 6 minutes per side. Place sliced onions from the marinade on the bottom of a slow cooker sprayed. 2 tablespoons oil, bacon fat, or butter In a large dutch oven, heat the olive oil over medium-high heat.
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