Food
I just managed to make the most scrumptious beef casserole ever. Writing it down here so I won't forget what I did.
I stuck all this in my pressure cooker:
ca. 1 kg beef (I used organic braising steak), diced
1 carrot, in thick coins
½ small pumpkin
fresh mushrooms, quartered
dried funnel chanterelles
1-2 onions (my tummy doesn't like onion, so I tend to only use really small ones)
3 cloves of garlic
whole black peppercorns
a pinch of sage
a pinch of thyme
2 bay leaves
1 organic beef stock cube (I used the remnants of a leftover cube as well, so really 1 1/3 or something)
porter or stout (or some other dark ale)
Yep, the only liquid I added was about two decilitres of low-alcohol Carnegie Porter (a Swedish brand). Well, until it was all done, half an hour later*, when I opened it up and added a big splash of fresh double cream, and let it stew without a lid for about another ten minutes.
ABSOLUTELY. DELICIOUS.
I guess that if you eat more carbs than I do, you might want to add some flour to thicken the stew, and some potatoes or something.
--
*Without a pressure cooker, I guess 2 - 2½ hours would be needed. Plus more liquid, to start with.
This entry was originally posted at http://therru.dreamwidth.org/338604.html. Comments are read in either place.
I stuck all this in my pressure cooker:
ca. 1 kg beef (I used organic braising steak), diced
1 carrot, in thick coins
½ small pumpkin
fresh mushrooms, quartered
dried funnel chanterelles
1-2 onions (my tummy doesn't like onion, so I tend to only use really small ones)
3 cloves of garlic
whole black peppercorns
a pinch of sage
a pinch of thyme
2 bay leaves
1 organic beef stock cube (I used the remnants of a leftover cube as well, so really 1 1/3 or something)
porter or stout (or some other dark ale)
Yep, the only liquid I added was about two decilitres of low-alcohol Carnegie Porter (a Swedish brand). Well, until it was all done, half an hour later*, when I opened it up and added a big splash of fresh double cream, and let it stew without a lid for about another ten minutes.
ABSOLUTELY. DELICIOUS.
I guess that if you eat more carbs than I do, you might want to add some flour to thicken the stew, and some potatoes or something.
--
*Without a pressure cooker, I guess 2 - 2½ hours would be needed. Plus more liquid, to start with.
This entry was originally posted at http://therru.dreamwidth.org/338604.html. Comments are read in either place.