How Long To Cook Beef Stew In A Pressure Cooker?
Pressure cookers can reduce the time taken for the preparation of a good beef stew from a few hours to a matter of less than forty minutes. The fact that the beef is cooked under a high heat pressure makes it possible to break the collagen or the connective tissue of the beef and hence make the meat tender and tasty. Apart from the base pot of the pressure cooker, the lid contains a pressure gauge which enables us to cook at an even pressure which is generally at 10 pounds but in some cookers can be between ten and fifteen pounds.
Step 1: Preparing the beef
The meat for the beef stews needs to be cut into small cubes and then marinated by using pepper and other spices of choice. Cubed beef is available in the market but in case you prefer doing it yourself, then you should do so from rumps or pot roasts. Follow this up by placing a couple of tablespoons of vegetable cooking oil into the bottom of the cooker and cooking at medium high heat. You need to sear the beef on all the sides in order to make a good beef stew and add one chopped onion once you have accomplished this. Continue cooking until the onion turns translucent and then add two cups of water followed by two tablespoons of Worcestershire sauce and a teaspoon each of sugar, paprika and pepper.
Step 2: Cooking the beef and releasing the pressure
You should now place the lid on the top of the pressure cooker and secure it tightly. In case you possess the adjustable gauge on top of the cooker then put it at ten pounds of pressure and wait till the gauge start jiggling and sizzling. Release the pressure by running the pressure cooker under cold water for as long as it takes for the steam to stop escaping. You can open the lid without much effort after this.
Step 3: Finishing touches
Add vegetables to the pot such as diced potatoes and sliced up carrots and put it back on the stove. Put the lid back on and cook again under ten pounds pressure for about 3 to 5 minutes after which you release the pressure once again. One fourth cup of water, two tablespoons of flour and one teaspoon of paprika should be mixed in a separate bowl and added to the pot and then cooked again while uncovered. You stop when the mixture becomes thick and bubbly.
By: Jami Kiya
About the Author:
Love to cook delicious food?
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Categories: How To Cook Beef Tags: Beef Stews, Chopped Onion, Pressure Gauge
Old Fashion Salad Recipes – Farmer’s Layered Taco Salad and Cajun Pepper Salad
Whether for an entree or as a side dish, salads are always popular. Here are a couple of recipes from my vintage collection for a Farmer’s Layered Taco Salad from Indiana and a Cajun Pepper Salad. Give these salads a try soon.
FARMER’S LAYERED TACO SALAD
1 lb ground beef
1/2 cup chopped onion
1 pkt (1.25-oz) taco seasoning mix
1 can (15-oz) kidney beans, rinsed and drained
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 can ripe olives, drained and chopped
1 can (8-oz) tomato sauce
1 1/2 cups crushed corn chips
1 cup chopped fresh tomatoes
Sour cream, optional
Salsa, optional
In a large skillet, brown the ground beef with the onion. Drain mixture well. Sprinkle the taco seasoning mix over the meat and onion mixture. Stir in the kidney beans and the tomato sauce. Cook mixture over low heat for 10 to 15 minutes, stirring occasionally.
To assemble: In a large bowl make layers of lettuce, corn chips, meat mixture, ripe olives, cheddar cheese, tomatoes, and top with sour cream, if desired. Top with or serve with your favorite salsa, if desired.
CAJUN PEPPER SALAD
This is an adaptation of a recipe I saw years ago in a woman’s magazine.
DRESSING:
1/4 cup olive oil
2 tbsp red wine vinegar
2 tsp chopped fresh basil
1 tsp minced garlic
1 tsp Dijon mustard
1 tsp prepared horseradish
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp paprika
1/8 tsp ground red pepper
Place all ingredients in a blender container and blend until mixture is a dressing.
PEPPERS:
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 cucumber, peeled, seeded, sliced thin
1 green onion including top, sliced
2 medium tomatoes, seeded and diced
Slice all the bell peppers into 1/4-inch thick rings. Layer peppers and cucumber evenly on 4 salad plates. Sprinkle with the green onion. Spoon tomatoes over each plate. Drizzle with the dressing above.
Yield: 4 servings.
Enjoy!
By: Linda Carol Wilson
About the Author:
For more of my vintage recipe collection visit my website at http://grandmasvintagerecipes.blogspot.com For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
Categories: How To Cook Cajun Tags: Chopped Onion, Onion Mixture, Ripe Olives