Pressure-Cooker Sauerbraten

• 4 whole cloves
• 4 whole peppercorns
• 1 bay leaf
• 1/2 cup water
• 1/2 cup white vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• Dash ground ginger
• 1 pound boneless beef top round steak, cut into 1-inch cubes
• 3 medium carrots, cut into 1/2-inch slices
• 2 celery ribs, cut into 1/2-inch slices
• 1 small onion, chopped
• 1/3 cup crushed gingersnaps
• Hot cooked egg noodles
• Optional: Chopped fresh parsley and coarsely ground pepper

1. Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large bowl, combine the water, vinegar, sugar, salt and ginger. Add beef and spice bag; let stand at room temperature for 30 minutes.
2. Transfer all to a 6-qt. electric pressure cooker. Add carrots, celery and onion. Lock the lid and close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Select saute setting and adjust for medium heat; bring liquid to a boil. Discard the spice bag. Stir in gingersnaps; cook and stir until thickened, about 3 minutes. Serve with egg noodles. If desired, top with parsley and pepper.
3. Freeze cooled sauerbraten in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

cloves, peppercorns, bay leaf, water, white vinegar, sugar, salt, ground ginger, steak, carrots, celery, onion, crushed gingersnaps, egg noodles, parsley

Taken from www.tasteofhome.com/recipes/pressure-cooker-sauerbraten/ (may not work)