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  • 4 Whole Cloves
  • 4 Whole Peppercorns
  • 1 Bay Leaf
  • 1/2 cup Water
  • 1/2 cup White Sugar
  • 2 tsp Sugar
  • 1/2 tsp Salt
  • 1 lb Boneless Beef Top Round Steak, cut into cubes
  • 3 medium Carrots, sliced
  • 1/3 Gingersnaps, crushed
  • 2 Celery Ribs, sliced
  • 1 Onion, chopped
  • dash ground Ginger
  • Egg noddles, cooked
  • fresh Parsley, choped
  • Pepper, coarsely ground

Place cloves, peppercorns, and bay leaf on a cheesecloth tie up with kitchen string to form a bag.

In a large bowl, combine water, vinegar, sugar, salt, ginger. Add beef and spice bag; let stand at room temperature for half an hour then transfer to an electric pressure cooker. Add the carrots, celery and onion. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes. Quick-release pressure according to manufacturer's directions after cooking. 

Select saute setting and adjust for high heat; bring liquid to a boil. Discard spice bag. Stir in gingersnaps; cook until thickened. Serve with egg noodles. If desired, top with parsley and pepper.

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