Ingredients
4 whole cloves4 whole peppercorns1 bay leaf1/2 cup water1/2 cup white vinegar2 teaspoons sugar1/2 teaspoon saltDash ground ginger1 pound boneless beef top round steak, cut into 1-inch cubes3 medium carrots, cut into 1/2-inch slices2 celery ribs, cut into 1/2-inch slices1 small onion, chopped1/3 cup crushed gingersnapsHot cooked egg noodlesOptional: Chopped fresh parsley and coarsely ground pepper
Preparation
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.
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.
