RecipeMuncher

So I came across this recipe. I’ve heard of Sauerbraten but have never made it nor tried it. What intrigued me about making it was marinating the cut of meat for 3 days, perhaps adapting it for the Pressure Cooker, and the addition of crushed ginger cookies to the marinade to thicken and make a gravy for the meat. Will I make this again? You bet! The meat was deliciously tangy sour (hence the name Sauerbraten) and as tender and delicious as could be. The gravy however, I guess I expected (...)