Thursday, September 8, 2016
Instant Pot Hungarian Beef over Spaetzel Noodles
Sept 07 2016
91 deg. and 61% humidity and that’s too hot for me to cook out. The grandson was coming after school to mow but told him it was too hot.
I would use my Instant pot and enjoy cooking in the air conditioning! I found a recipe by Amelia Lundy of Food 52 for Hungarian Beef. All the ingredients sounded great to me. She did hers in a cast iron pot but thought I could adapt it for my Instant Pot. She used sirloin beef; I used a beef chuck roast that I trimmed and sliced in inch thick sliced. I changed some of the ingredients and read several other recipes for pressure cooker beef stew to give me an idea on times.
I had a plan; I would brown the beef on sauté mode, deglaze the pan then add all back in and cook on “Meat Stew:” for 25 minutes. After the 25 minutes I let set a few minutes then manually released the steam to check the meat doneness. It was fine so I shredded it and back in the pot and left on warm hold while I cooked my spaetzel noodles.
I had some red beets for a side and served it with bread and butter. Tasted great, we have been eating a lot of summer dishes and sandwiches so was ready for a more comforting meal! Next time I may thicken the sauce at the end even though it was tasty and made good sop for the bread.
Browning the beef
Stock, beef and carrots added
Onions, garlic in w/rest of the seasoning
Wine poured over
Beef shredded and added back to pot
Cooking the noodles