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.
I did one no no; I forgot to add the paprika! I should know by now about any Hungarian dish requires paprika!
Smokin Don
Recipe:
IP Hungarian Beef and Mushrooms
A recipe by Amelia Lundy Food 52 I adapted for my Instant Pot
Serves 4 - 6
• 1 tablespoon olive oil
• 1 sweet onion, cut into 1/4" strips
• 3 cloves garlic, minced
• 8 ounces cremini or button mushrooms, sliced 1/4" thick
• 1 tablespoon sweet paprika
• 1/8 teaspoon grated nutmeg
• 2 sprigs fresh tarragon, or 1 teaspoon dried tarragon
• 2/3 cup red wine, I used Cabernet Sauvignon
• 2/3 beef stock
• 1 1/2 teaspoon salt
• 10 turns of black pepper
• 1 pound beef. I used a chuck roast, trimmed and cut into 1 inch strips
• Dill weed to taste
• egg noodles, I used farmers style spaetzel
Set the IP to sauté mode; when it says hot add the olive oil and brown the beef about 3 to 4 minutes per side. You can add the salt & pepper here. Remove the meat and deglaze pot with the beef stock.
Add the beef back to the pot. Add in the carrots, mushroom onions and garlic in that order. Sprinkle over the paprika, nutmeg, tarragon and dill weed. Pour the wine over all.
Place and lock the lid on. Select “Meat/Stew” and set the time to 25 minutes. When it goes to warm hold you can let cool down to release pressure while you do your noodles. I wanted to check the meat doneness so I released the pressure and then shredded it since it was plenty done and back in the pot and left on warm hold while I cooked my spaetzel.
Serve over the noodles. I had beets as a side and served with bread and butter.
Note: You might want to thicken up the sauce but it was tasty and a good sop for bread. All the prep and cook time took me just over 2 hours.
