I am sure I will be back to "tweak" everything - but for now - I want to share my first official "FOODPORN FOLLIES" post with you!!
This is what we had for dinner tonight!!
Yes, this is Sauerbraten, made in my wonderful new Instant Pot!! Lovin' everything that has come out of it so far!! I served it with steamed baby carrots and wide noodles.
Let me tell you - this makes A LOT of AMAZING gravy! ( So good, you are gonna want to drink it with a straw - I kid you NOT!! ) It was that good! I froze the leftover gravy and plan to make a meatloaf to serve it with another day!!
But I digress.... Here is how I made tonight's dinner:
(1) 2 lb Bottom Round Roast
Marinade:
In a sauce pan - combine:
1/2 C Red Wine
1/2 C White Sugar
3 Cups White Vinegar
1/4 C Soy Sauce
1 C Water
1 Med Onion - sliced
5 Cloves Garlic - roughly chopped
3 Bay Leaves
1 T Peppercorns
1 T Whole Cloves
1 T Whole Allspice
1 T Whole Coriander
Cool to room temp and marinate Roast for at least 1 day and up to 3 days ( I only had 1 day - and it was great!)
To Cook:
Remove Roast from marinade - Strain the marinade and reserve the liquid
Pat dry the roast.
Add a few tablespoons of olive oil to the Instant Pot - Turn on the Saute Mode. Brown the meat on all sides. Remove from pot. Add 1 onion, sliced, and saute until soft. Turn the IP off. Add the roast back in. Add 2 Cups of the strained marinade to the pot too. Cover and Lock. Close the Vent. Choose Manual Mode and cook on High Pressure for 60 mins. Do a Quick Release when done.
While it is cooking - take (12) Gingersnap Cookies - and crush in the food processor - hold this for the gravy.
Remove Meat from IP.
Turn IP to Saute. Add the remaining Marinade @ 2 Cups and 1 can of Beef Broth. Bring to a boil while stirring. Stir in Gingersnaps, and cook and stir until thickened. Add a slurry of 1-2 T of cornstarch and water, if gravy needs to be thicker. Turn off and stir in 3/4 Cup of Sour Cream.
Slice the meat and serve with gravy.
ENJOY!!
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