| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Beef; mutton or pork cut into 2" pieces |
| 6 |
md |
Potatoes quartered |
| 30 |
g |
Flour blended with 4 tbs cold water or stock |
| 1 |
c |
Tomato juice |
| 60 |
g |
Fat or oil |
| 1 |
kg |
Onion; (sliced) |
| 4 |
ts |
Paprika; pinch allspice |
| 2 |
ts |
Salt |
| 1 |
|
Clove garlic; (opt) |
INSTRUCTIONS
Cut meat into two inch pieces, melt fat in cooker, add meat, garlic and
onions to brown lightly. Add seasoning, spice, tomato juice or tomatoes and
water. Place potatoes on top of meat. Place the lid, bring to pressure and
pressure cook for 15 mins. Reduce pressure with cold water. Thicken liquid
with 30gm flour, blended with 4 tbs of cold water. Cook until smooth and
thick, stirring all the time.
Pot-Roasting in a Pressure Cooker A pressure cooker can be used for pot
roasting. Any meat can be roasted in the normal way, and if by chance you
have a less tender piece of meat, then try pot roasting. The method is
simple.
1. Put a little fat at the bottom of the cooker, and turn to medium heat.
2. Brown the meat well in the fat, then lift the meat out of the cooker,
insert the trivet*, add water.
3. Allow 1/2 pint of water for joint that takes up to 15 minutes pressure
cooking and add an additional 1/4 pint water for each 15 minutes over this
eg. for a joint taking 45 minutes, you need 600mls of water.
4. Beef needs 10 minutes per 500gm cooking. Lamb, veal, pork need 12
minutes per 500gm Roasting chicken needs 5 minutes per 500gm.
5. Allow pressure to drop to room temperature. You will find the liquid in
the cooker makes excellent gravy.
6. If pressure is dropped, vegetables can be cooked together at the same
time.
*I think the trivet is a steamer basket that came with our pressure cooker
(probably unnecessary).
Posted to MM-Recipes Digest by Gail and Steve <bowks@downunder.net.au> on
Aug 14, 1998, converted by MM_Buster v2.0l.
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