How a search for Potato Soup ultimately led to this, I am not sure, but I must say I am happy I stumbled upon this. This is one of those times I started searching for one thing, and a few hours and a couple hundred clicks later, I found myself wanting, no needing, to make Sauerkraut Soup. The post Pressure Cooker Oktoberfest Recipes appeared first on Pressure Cooker Convert. Though a little more labor-intensive, this traditional German favorite will be the hit of your Oktoberfest party!Ī quicker take on the Deutschland fave, without the multiple day (or week) marinating! Quick sausage and sauerkraut, although you will need to spare a little of your beer for the pan! What better to go with your giant beers than this tasty and bacon-y german potato salad. Since I have a few recipes that are perfect for the occasion, I thought it would be helpful to put links for them all in one spot. What I really am trying to do, after noticing that the past couple days, people have been visiting my site after searching for Oktoberfest recipes. Hmmm, I think I got a little off track here. You know, the cop-out shows in which something happens, such as our protagonist getting hit on the head with a bowling ball causing amnesia (I hate it when that happens), which necessitates the relating of various past episodes (and being able to use already shot footage), therefore jogging the memory of our hero until at the end his memory is completely restored and ready for more zany hijinks the following week. I guess this post is the blog version of the TV “clip show”. Slice sauerbraten and serve topped with sauce.When sauce has cooled enough to taste it, adjust salt and pepper.Put pot with sauces over medium-high heat and cook, stirring often, until sauce has thickened (about 10 minutes).When pressure has released, remove the roast to a plate.When time is up, remove from heat and let the pressure come down naturally.When pressure is reached, reduce heat to maintain high pressure and set timer for 25 minutes.Place cover on pressure cooker, turn heat to high and bring to high pressure.Add raisins, brown sugar, ginger and dill.Put pickling spice and bay leaves in a spice bag or cheesecloth and add to pan.Add the red wine, red wine vinegar, Worcestershire Sauce and broth.Add the garlic and saute for another minute or so.Add the celery, carrots and onion to the pressure cooker pot and saute until they start to soften.Brown the meat on both sides, then remove to plate.Slice and serve! As usual, your feedback is appreciated and welcomed. It would also go great with boiled or mashed potatoes and a vegetable such as green beans or roasted Brussels Sprouts. I served the sauerbraten with red cabbage and homemade Spaetzle. I happened to be feeling lazy this particular day, so while at Trader Joe’s I picked up a container of pre-cut mirepoix, but in the recipe I wrote it the old fashioned way, since one doesn’t always have access to the lazy man’s version. And like the pressure cooker Rouladen before it (but I am guessing the rolled meat surrounding bacon, pickle and mustard could possibly be a giveaway without even tasting it), she took a bite and proclaimed “Mmmmmm… sauerbraten!” So, I know that at least the essence of the flavor was there. When making German-style dishes, the true test is when I set it in front of the S.O., who is from Germany, and if she can identify the dish without me giving any hints, then that is what I consider a success. Sure, you would probably notice a difference in a side by side taste comparison, but you can get pretty authentic flavor with the pressure cooker alone. One thing I have noticed about the pressure cooker is that you can infuse a lot of flavor into things without marinating at all. But the pressure cooker makes it possible to get some authentic flavor in less than a couple hours. Who knows if I would still be in a sauerbraten mood after all that? Or I might just forget about it, and when I finally discover it, I would wonder who the hell left their science project in the fridge. If I tried to make it the authentic way, I would probably have lost interest by the time it’s done marinating. Yet that is the standard marinating time for authentic sauerbraten. Three to ten days! I ain’t waitin’ no three to ten days! Who has that kind of time and patience? Not me. Marinate, Schmarinate! Sauerbraten without the wait!
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