Sauerbraten in a pressure cooker

Ingredients for 4 servings:

• 1 kg roast beef
• 1 pack spice mix (sauerbraten spice)
• 2 tbsp sugar
• 1 tbsp salt
• 150 ml vinegar
• 750 ml water
• 2 onions
• 1 cup sour cream
• 1 sauce cake
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring the Sauerbraten seasoning, sugar, salt, vinegar, and water to a boil in a saucepan. Allow to cool slightly and then add the roast. It should soak in the brine for at least two days. The more days, the better. Remove the Sauerbraten from the brine and pat dry with kitchen paper. Sear the roast with two finely chopped onions in a pressure cooker. Strain the stock through a sieve. Add 750 ml of the stock. If it is too sour, add water; if too mild, add the rest of the stock. Close the pressure cooker and simmer for 40 minutes on the second ring. Then remove the roast. Add the sour cream and finely chopped gravy cake, bring to a boil briefly, then strain it through a sieve. Return the roast to the pan. Simmer over low heat for about another hour. Season with salt and pepper, if desired. Serve with Bohemian dumplings and salad.