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.
Ingredients
Browning the beef
Stock, beef and carrots added
Mushrooms added
Onions, garlic in w/rest of the seasoning
Wine poured over
Beef shredded and added back to pot
Cooking the noodles
My supper
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