German Style Goulash

And the Never-Ending Goulash Controversy Still Continues

Goulash Plate2

I know I have covered a lot of this in my Goulash Soup Recipe, but for those of you who are just joining us: What is Goulash? If you asked 100 people, you would probably get 200 different answers. If Goulash was on Facebook, it’s status would be “It’s Complicated”. Here is what Wikipedia has to say about it.

As you can see, the definition of Goulash changes as your location changes. First of all, let’s eliminate that glorified Hamburger Helper that some folks call Goulash. That isn’t Goulash. There is no macaroni in Goulash, although I do usually serve it with Spaetzle, which is a pasta, but it is not mixed in. Also, real Goulash is not made with ground beef. It contains chunks of meat. I usually use beef chuck.

In Hungary, the dish that is pronounced Goulash (Gulyás), is actually a soup. The dish that is closest to the goulash that most of us know is called Pörkölt.

Goulash Ingredients

Now that your heads are spinning, my recipe is based on the German dish Rindergulasch (Beef Goulash). Of course, there are also hundreds of variations, everyone claiming that theirs is the “authentic” version. Tomatoes or not. Potatoes or not. Green peppers, red peppers, carrots, what have you. It’s similar to the arguments over what constitutes Texas Chili.

I keep it pretty basic. In Germany, red wine is often used, but I use beer instead. I don’t use tomatoes either, but I do use a little tomato paste. As for potatoes and bell peppers, forget them. Not necessary.

Beer and Beef

Since it seems that many people received a shiny new electric pressure cooker over the holidays, I made this in my Instant Pot and wrote it for the electric pressure cooker, but of course it can be easily made in a stove top model.

A thickener such as flour could be used, but I prefer to just let it cook down for 7 minutes or so.

Cubed Chuck

Let’s start by browning the beef. Heat a few tablespoons of cooking oil with your sauté (or browning) setting on high. In batches, brown the meat on one side (this is enough to get the flavor of browning, but saves some time). Remove the beef to a plate.

Lower your heat setting to medium.

MandolineAdd another tablespoon of oil if necessary and sauté a couple medium onions until they soften. I like to slice them on “The Widowmaker” (my nickname for my mandoline), using the thinnest setting. Two sliced onions may look like a lot, but thinly sliced they will basically dissolve into the sauce, adding that oh-so-good oniony flavor.

Onions Sweating

When the onions soften a bit, add the meat back in.

Add in 2 heaping tablespoons of paprika, a teaspoon of caraway seeds, and a little salt and pepper. For full disclosure, I accidentally grabbed cumin seeds at the store instead of caraway. Since I was right in the middle of preparing dinner I substituted the cumin seeds, but I usually use caraway. I used Hungarian sweet paprika. If you like you can use half sweet and half hot, but I wouldn’t use only hot. That would change the flavor too much.

I also add 1/2 teaspoon of cayenne pepper at this point, but I will leave that up to you. I know some people seem to have a cayenne-phobia. 1/2 teaspoon doesn’t add much heat, but it is totally optional.

Plop in a couple tablespoons of tomato paste and, you guessed it, stir!

Now, pour in a cup of beer, 1/2 cup water, 2 tablespoons beef base (such as Better Than Bouillon) and 2 teaspoons of Kitchen Bouquet. A german lager works well for this. I used Stiegl, which isn’t German but Austrian. It’s not the best beer for drinking but works fine for cooking.

Toss a couple of bay leaves in.

Turn off the sauté mode and lock the top on the pressure cooker.

In manual mode, set the cooker for 25 minutes at high pressure.

When time is up, do a quick release and remove the cover.

With the sauté mode on medium, simmer the Goulash for 7 or 8 minutes to thicken a bit.

Goulash Finished

You can serve it with egg noodles, homemade Spaetzle (my favorite way), or boiled or mashed potatoes.

Goulash Plate3

I usually have red cabbage with it as well (you gotta have your veggies).

Hungarian Goulash
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Recipe type: Entree
Cuisine: German/Hungarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Ingredients
  • 3-4 tablespoons cooking oil
  • 2-1/2 pounds beef chuck, cut into 1-1.5" cubes
  • 2 medium onions, thinly sliced (I used my mandoline)
  • 2 heaping tablespoons Hungarian paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
  • 2 tablespoons tomato paste
  • 1 cup german beer
  • ½ cup water
  • 2 teaspoons beef base (like Better Than Bouillon)
  • 2 teaspoons Kitchen Bouquet
  • 2 bay leaves
Instructions
  1. In electric pressure cooker, heat 3 tablespoons oil on sauté mode, high setting (medium-high heat in stovetop pressure cooker)
  2. Brown meat in batches on one side only and remove to a plate
  3. Switch sauté mode to medium, add another tablespoon of oil if needed (for stovetop model, lower heat to medium)
  4. Sauté the onions until they soften
  5. Sprinkle in paprika, caraway seeds, salt, pepper and cayenne (if using)
  6. Sauté for a minute
  7. Stir in tomato paste
  8. Pour in the beer and water
  9. Add the beef base and Kitchen Bouquet, then stir
  10. Toss the bay leaves on top
  11. Turn off sauté mode and lock top on pressure cooker
  12. On manual mode, set pressure cooker for 25 minutes on high pressure
  13. When time is up, do a quick release
  14. Remove lid and switch to sauté mode
  15. On medium setting, simmer for about 7 minutes to thicken a bit
  16. Serve with noodles, rice or spaetzle

 

30 Minute Chili

OK, make that 30-ish

Chili In Bowl

The last time I made this it took 34 minutes, but I will round it down to 30 anyway. It will vary slightly depending on whether you are using an electric or stove top pressure cooker.

This is another one of my super quick weeknight recipes. With no fewer than 3 canned or jarred items, the entire dish takes around a half hour. In the electric it took about 34 minutes. It is a little quicker on the stove top model, since it comes up to pressure a little quicker.

Chili Ingredients

This recipe can easily be doubled. When I do that, I usually use one can of kidney beans and one can of pinto beans. Of course, doubling the recipe will increase the time a bit since there is more liquid to bring to a boil.

Start by heating a little oil in the pressure cooker over medium high heat. If using an electric pressure cooker, set sauté mode to high.

Beef Browning

Add the beef and brown. It’s ok if there’s a little pink, it will finish cooking under pressure.

Add 1-1/2 tablespoons of your favorite chili powder and 1/2 teaspoon salt. Adjust salt before serving. Depending on the salt in your salsa and beans you may need to add a little more. Sauté for a minute or so.

Kidney Beans

Drain and rinse the beans, then dump them in.

Now add a can of Ro-Tel and a 16 ounce jar of salsa. I find it works best with a medium-heat chunky salsa. Pace medium picante sauce works well.

Rotel

Add 1/2 cup water and stir it all together.

Lock the top on the cooker and bring to high pressure.

Set time for 8 minutes.

Chili Finished

When time is up, do a quick release.

Serve in bowls with your favorite toppings, such as onion, sour cream and grated cheese.

I usually serve it with tortilla chips or corn bread.

30 Minute Chili
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
A super quick chili, perfect for a weeknight meal
Ingredients
  • 2 tablespoons cooking oil
  • 1 pound ground beef (I use 85-15 ratio)
  • 1-1/2 tablespoon of your favorite chili powder
  • ½ teaspoon salt (or to taste) it will vary depending on the salt in your beans and salsa
  • 1 can Ro-Tel chopped tomatoes with green chilis
  • 1 jar (16 ounce) salsa (I like a medium heat chunky style best)
  • 1 can kidney beans, drained and rinsed
  • ½ cup water
Toppings
  • Diced sweet onion
  • Sliced green onions
  • Grated cheddar or pepper-jack cheese
  • Sour cream
Instructions
  1. Heat oil in pressure cooker pot on medium-high heat (on electric use the high sauté setting)
  2. Brown the beef (it is ok if there is some pink, just so it is broken up)
  3. If there is a lot of fat, drain some of it (with 15% fat beef, I usually don't drain at all)
  4. Add the chili powder and salt and stir in with the beef. Sauté for a minute or so
  5. Dump in the Ro-Tel, the salsa and the beans
  6. Pour in ½ cup water, stir, and lock cover
  7. Bring to high pressure and set time for 8 minutes
  8. When time is up, do a quick release
  9. Serve in bowls with toppings of your choice and tortilla chips or cornbread on the side

 

Beef Mushroom Barley Soup

A Hearty Beef Mushroom Barley Soup

Soup_Bowl1

I was looking for something hearty to make for dinner befitting this cool weather we’ve been having lately. The weather plummeted to 72 degrees today. But really, it has been getting down to the 50s at night, so it really is soup weather. I didn’t want to make chili again since I already had that  twice this week. I was pondering what to prepare while having a beer and for some reason it came to me, I will make something with barley it it!

Barley_Soup_Ingredients

Mushrooms are a natural and classic combination with barley. And I added beef to add even more to the heartiness and to make it a full meal. Just add some sort of bread and you’re set.

Stew_Beef

I used pre-cut stew beef because I am lazy, but chuck cut into cubes will work as well.

Heat 2 tablespoons cooking oil in pressure cooker on medium-high heat. I used the electric pressure cooker, so I used the Sauté setting on HIGH.

Beef_Browning

Next, brown the beef on one side, seasoning with salt and pepper while it is browning, then remove to plate. Browning just one side is enough to give it the browned flavor.

If there is a lot of fat from the meat, drain all but 2 tablespoons. Mine was pretty lean, so I didn’t drain at all.

Sauté some diced onion until translucent.

Onions_Sauteeing

Add the Italian seasoning, paprika, salt, garlic powder and pepper. Stir it in with the onions and sauté for about 30 seconds.

Splash in a little wine to deglaze the pan, scraping up any brown bits stuck to the bottom of the pan. Just a couple tablespoons of wine is plenty.

Peas_And_Carrots

Add some frozen peas and carrots, sliced crimini mushrooms and barley.

Sliced_Mushrooms

Add the meat back into the pan then pour in some beef broth and a little water.

Meat_Veg_Mush

Toss the bay leaves on top.

Barley_Soup_ReadytoCook

Lock the cover on the pressure cooker, and set to high pressure for 18 minutes.

When time is up let pressure come down on its own for 10 minutes, then do a quick release.

Soup_Bowl2

Serve in bowls with crusty bread or corn bread.

Beef Mushroom Barley Soup
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
A hearty soup perfect for a chilly winter night
Ingredients
  • 1 pound beef stew meat (or chuck cut into cubes)
  • 1 sweet onion, diced
  • 1 tablespoon Italian herb mix (I used Penzey's Tuscan Sunset
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 splash red wine (a couple tablespoons, optional)
  • 8 ounces crimini mushrooms, sliced
  • 10 ounces frozen peas and carrots
  • ¾ cup pearl barley
  • 1 quart beef broth
  • 1 cup water
  • 2 bay leaves
Instructions
  1. Heat 2 tablespoons cooking oil in pressure cooker on medium heat
  2. Brown beef on 1 side, seasoning with salt and pepper while it is browning, then remove to plate
  3. If there is a lot of fat from the meat, drain all but 2 tablespoons
  4. Sauté the onion until translucent
  5. Add the Italian seasoning, paprika, salt, garlic powder and pepper
  6. Continue to sauté for 30 seconds or so
  7. Splash in a little red wine to deglaze pan, scraping up any brown bits stuck to the bottom of the pan
  8. Add frozen peas and carrots, mushrooms and barley
  9. Add the meat back into the pan
  10. Pour in beef broth and water
  11. Toss the bay leaves on top
  12. Lock cover on pressure cooker and set to high pressure for 18 minutes
  13. When time is up let pressure come down on its own for 10 minutes, then do a quick release
  14. Serve in bowls with crusty bread or corn bread

 

Pressure Cooker Jerky Joes

Just because they are called Jerky Joes, they are not made with jerky!

Jerky Joe 3

These pork and beef Sloppy Joes with Jamaican jerk style seasonings are a spicy update to the old lunchroom classic.

It finally cooled off just enough that I can do a little cooking. With a temperature of only 80 degrees today, I even contemplated putting on long pants this morning (I only contemplated it, mind you).

I made this in the Instant Pot, so I wrote it for electric pressure cooker, but it can easily be made in any stovetop model.

Jerky Joes Ingredients

Because it is still fairly warm around here, I wanted to prepare something quick and tasty. This was easily done in the Instant Pot, so I did not even have to turn on the oven. And I served it with sweet potato chips to avoid needing to heat up a side dish.

Ketchup

It seems nearly impossible to find Scotch Bonnet peppers around here, which are traditional Jamaican peppers, so I used habeneros, which are related to Scotch Bonnets and are easy to find. You can use whichever you like. The heat level is pretty similar. If you don’t like things quite so spicy you can use jalapenos.

I have had these both with and without cheese, so the choice is yours. When I do use cheese, I prefer pepper jack.

Garlic And Jalapenos

I top them with grilled pineapple slices. Just heat a grill pan or iron skillet (dry) over medium-high heat and grill however many slices you need until they take on a little color. Flip once.

If you can find it, use the Pickapeppa sauce. They had it at my local grocery store in the hot sauce section. If you cannot find it, the closest thing would probably be Worcestershire Sauce. It has a similar flavor profile, but I recommend seeking out the Pickapeppa sauce. It gives it that “Jamaican” flavor.

Green Onions Chopped

In blender or food processor, add all the sauce ingredients. And pulse a few times until it is fairly smooth.

In the pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent.

Onions Saute

Add pork and beef and sauté until broken up. It’s ok if it is a little pink, it will finish cooking under pressure.

Add the salt and pepper and top with two bay leaves.

Turn off sauté mode and add the sauce.

Pineapple Grilling

Give everything a stir, toss in a couple of bay leaves and lock top on pressure cooker.

Using manual setting, set for high pressure and 8 minutes time.

When time is up, do a quick release.

When pressure is released, remove top and turn on sauté mode on high.

Pineapple Grilled

Simmer until mixture thickens a bit (about 5 minutes).

Serve on toasted buns with a grilled pineapple ring.

To grill pineapple rings:

Put grill pan or iron skillet over high heat.

Jerky Joe Ready

Put desired number of pineapple rings between two paper towels for a minute to dry some.

When pan is hot, place pineapple rings in pan.

Flipping once, cook until they take on a little brown color.

Jerky Joe 2

Goes well with sweet potato chips.

 

Pressure Cooker Jerky Joes
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Recipe type: Sandwich
Cuisine: Carribean
Author:
Prep time:
Cook time:
Total time:
Serves: 8 servings
A spicy take on the old lunchroom classic. Caribbean flavors make this a tasty alternative.
Ingredients
For the sauce
  • 2-3 habanero chiles, roughly chopped (I included seeds, remove if you would like it less spicy)
  • 3 green onions, trimmed and roughly chopped (include white and most of the green part)
  • 4 cloves garlic, pressed
  • 2 teaspoons allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon Cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Pickapeppa sauce
  • 1 tablespoon molasses
  • juice of 2 limes
  • 2 tablespoons pineapple juice (from the canned pineapple)
  • 1 cup catsup
  • ½ bottle ginger beer (not ginger ale)
For the meat
  • 2 tablespoons cooking oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 onion, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bay leaves
Instructions
  1. In blender or food processor, add ingredients from habaneros through ginger beer
  2. Pulse a few times until fairly smooth, some chunks ok
  3. In pressure cooker in a couple of tablespoons of oil, with sauté mode on high, sauté onion until translucent
  4. Add pork and beef and sauté until broken up. It's ok if it is a little pink, it will finish cooking under pressure.
  5. Pour the sauce in
  6. Add the salt and pepper
  7. Give it a stir and top with two bay leaves
  8. Turn off sauté mode
  9. Lock top on pressure cooker
  10. On manual setting, set for high pressure and 8 minutes time
  11. When time is up, do a quick release
  12. When pressure is released, remove top and turn on sauté mode to high
  13. Simmer until mixture thickens a bit (about 5-7 minutes)
  14. Serve on toasted buns with a grilled pineapple ring
Grilled Pineapple Rings
  1. Put grill pan or iron skillet over high heat
  2. Put desired number of pineapple rings between two paper towels to dry some
  3. When pan is hot, place pineapple rings in pan
  4. Flipping once, cook until it takes on a little brown color

 

Pressure Cooker Atlanta Brisket

It’s Called Atlanta Brisket, But You Can Eat It Anywhere!

Brisket Plate Above

This is one of the simplest recipes ever. Sure, it may not be one of the healthiest things, but for me at least there is a certain nostalgic quality to the flavor.

Yes, it uses packaged onion soup mix, something that I for the most part try to avoid. But I think that is the main reason that it has such a comfort food feel to it. You see, I grew up in the midwest, and we rarely had a meal that didn’t involve some sort pre-made, processed soup item. Be it powdered onion soup or canned condensed cream of mushroom soup, the pantry was usually full of these items and my Mom wasn’t afraid to use them.

Heck, she even made a cake that had condensed tomato soup in it, and it was tasty!

So, although I didn’t grow up with this particular recipe, the flavors are familiar, taking me back to a simpler time. A time of war, riots and social upheaval, but it was a simpler upheaval. Ah, the good old days.

Ingredients

I’ll take “Things Michael Forgot To Include In The Ingredients Photo For 500, Alex”. The question is “What is Bay Leaf… What is Bay Leaf?”

Anyway, enough with the stroll down memory lane. This recipe derives its name from Atlanta’s own Coca Cola, which is traditionally used in the recipe. But here is where I become a bit hypocritical, I used a different cola because I didn’t want to use one with high fructose corn syrup. We have Mexican Coke in these parts which also does not have corn syrup, but they do not carry it at the market where I did my shopping this time, so I got the house brand. The same goes for ketchup. I always buy one that does not contain the deadly syrup. But yet, I recommend using the packaged onion soup mix. What can I say? I’m an enigma. If you really don’t want to use the mix, try a home made substitute like this.

Cola

The recipe for Atlanta Brisket is pretty standard, with minor variations from recipe to recipe. For some, apparently the onions from the soup mix are enough, but I like to add lots of sliced onions.

I realize the 90 minute cook time may sound like a long time for a pressure cooker, but making this in the oven takes about 4 hours, and in a crock pot even longer. So 90 minutes to a tender, falling apart brisket with a tangy, delicious sauce isn’t really that long. And the prep time is so quick on this that it kind of makes up for it.

When browning the meat, I like to rub it with yet another packaged product, Montreal Steak Seasoning.

So, let’s get started!

Brisket1

Heat a couple tablespoons of oil in the pressure cooker pot.

Rub a 3-3.5 pound brisket with Montreal Steak Seasoning or the rub of your choice. If there is a lot of fat on your brisket, you can trim some of it off. Depending on the size of your pressure cooker, you may have to cut it into a couple pieces. It is recipes like this that contain large hunks of meat where my Fissler really shines.

Brown on both sides, then remove to a plate.

Brisket Browned2

In the oil, sauté 3 thickly-sliced sweet onions (about 3/8″-1/2″ thick ought to do it). Sauté until the onions are translucent.

Pour in 1 12 oz. can of cola and stir around, scraping up the browned bits from the bottom of the pot.

Onions Cooking1

Add the meat back into the pot.

Pour the ketchup on top of, and around, the brisket.

Sprinkle 1 packet of onion soup mix over the meat and in the sauce.

Add in 1 teaspoon liquid smoke, then toss in a couple of bay leaves.

Brisket Ketchup

Lock the top on the pressure cooker, put over high heat and set the timer for 90 minutes.

When time is up, let the pressure come down for ten minutes, then do a quick release.

Brisket Sliced1

Carefully remove the meat to a plate (please use caution, and support the bottom of the brisket as much as possible. The meat is so tender that you do not want a chunk of it falling into the hot pan sauce and splashing). Let the meat rest for 5-7 minutes.

While the meat is resting, skim some of the fat off the top of the sauce (I ended up with close to 2 cups).

When meat is finished resting, transfer to cutting board and slice against the grain into medium-thick slices.

Serve with sauce on top and sides of your choice!

Brisket Plate Close

Pressure Cooker Atlanta Brisket
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 5-6 servings
A super simple, yet very flavorful braised brisket. The pressure cooker cuts the usual time by more than half.
Ingredients
  • 2 Tablespoons cooking oil
  • Montreal steak seasoning
  • 3-3.5 pounds beef brisket (if there is a lot of fat, you can trim off some of it)
  • 3 sweet onions, sliced about ½ inch thick
  • 1 12 oz. can cola
  • 1-1/2 cups ketchup
  • 1 envelope packaged onion soup mix
  • 1 teaspoon liquid smoke
  • 2 bay leaves
Instructions
  1. Heat 2 tablespoons oil in pressure cooker pot over medium high heat
  2. Rub the brisket with the Montreal steak seasoning
  3. Brown the brisket on both sides
  4. When brisket is browned, remove to a plate
  5. Put onions into the pot and sauté until they are translucent
  6. Pour cola over the onions and stir, scraping up any brown bits from the bottom of the pot
  7. Place meat back in the pan
  8. Add ketchup, onion soup mix and liquid smoke over and around the brisket
  9. Toss in a couple bay leaves and lock lid on pressure cooker
  10. Set time for 90 minutes
  11. When time is up, remove from heat and let pressure come down on its own for ten minutes, then do a quick release
  12. Carefully remove meat to a cutting board and let rest for 5-7 minutes
  13. If sauce looks a little thin, you can simmer over medium heat while the meat rests to reduce a bit
  14. When resting time is up, slice medium thick slices against the grain
  15. Serve meat on plates with sauce spooned on top
  16. Sauce is also great on potatoes, if you are serving

 

Pressure Cooker Stout Braised Beef

Beef and Beer, Need I Say More? PC Stout Braised Beef.

Stout Braised Chuck4

It’s funny how the finest things in life begin with “bee”. Beef, beer, beets. Ok, my wife would definitely disagree with that last one. This recipe doesn’t use beets anyway so I am not sure why I even mentioned beets.

Beets aside, chuck roast is fast becoming one of my go-to meats. It’s great for someone on a budget (that would be me), and it turns out great in the pressure cooker. I’ve used it before in recipes such as my Steak and Stout Pie and French Dip. Oddly enough, most of my chuck roast recipes also include beer. Go figure.

Stout Braised Chuck Ingredients

This particular preparation came about because I couldn’t wait to try a new spice blend that I bought. I started out planning to make a traditional pot roast with the carrots and potatoes and whatnot, but I ended up making more of a brisket-style preparation. Maybe because I had thought about making a brisket first, but the chuck roast was cheaper.

Berbere Spice

If you use a pre-made Berbere blend, carefully give it a little taste first. Some of them are spicier than others, so you might want to use a bit less than a tablespoon.

I used a two-pound piece of chuck, but I probably would have gotten a 3 pound one if the store had it. This recipe will still work fine with a 3-pounder.

Chuck Roast

So, to get started, heat a couple tablespoons of oil on medium-high heat and brown the beef on both sides.

Put the meat on a plate and sauté the onion until slightly brown, then add the garlic and sauté for another minute or two.

Add in the spice mix and continue to sauté for another 30 seconds.

Onions and Spices

Plop in that ‘mater paste and mix it all together.

Add a touch of salt and pepper (You can add more at the end. The amount will vary depending on whether or not your spice mix includes salt and pepper, along with personal taste, which is impeccable.)

Onions, Spice Mixed

Now add the Worcestershire Sauce, vinegar, brown sugar and stout.

Pour in the water and add the Better Than Bouillon. You can substitute one cup of beef stock for this.

Add the meat back into the pot.

Guinness Braised Chuck Finished

Toss in the bay leaves, slap the top on the PC and crank the heat to high.

When high pressure is reached, adjust the heat to maintain high pressure.

Set timer for 40 minutes.

When the time is up, let pressure come down on its own for ten minutes, then release the hounds, er, I mean do a quick release.

Finished Meat On Plate

Remove the meat to a plate. If you would like to thicken the sauce a bit (which I did), put the pot back over medium-high heat and bring to a low boil for 7-10 minutes.

Slice the meat and serve with some of the sauce, being sure to put some of the onions on top.

Stout Chuck Sliced

Serve with mashed potatoes and a vegetable (if you are into that sort of thing).

Stout Braised Chuck1

Pressure Cooker Stout Braised Chuck Roast
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 3-4 servings
A mildly spicy braised roast, quick enough for a weeknight!
Ingredients
  • 2 tablespoons oil
  • 2-3 pounds chuck roast
  • 1 large or two small onions, sliced
  • 4 cloves garlic, pressed
  • 1 tablespoon Berbere Spice Mix (for mix you can sub 1-1/2 teaspoons paprika, ½ teaspoon cayenne pepper, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon ginger, ¼ teaspoon allspice)
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 cup stout beer (such as Guinness)
  • 1 cup water
  • 2 teaspoons Beef Better Than Bouillon
  • 2 bay leaves
Instructions
  1. Heat oil in pressure cooker pot over medium heat
  2. Brown meat on both sides
  3. Remove meat to plate
  4. Add onions to pot, adding a bit more oil if necessary
  5. Sauté onion until it just starts to show some brown
  6. Add garlic and continue to cook for another 1-2 minutes
  7. Add in the spice mix and sauté for another 30 seconds
  8. Add the tomato paste and stir everything together
  9. Add a little salt and pepper (can add more at the end if necessary, after tasting)
  10. Pour in the stout, Worcestershire and vinegar
  11. Add the brown sugar and stir
  12. Add in the water and Better Than Bouillon (can substitute 1 cup beef stock)
  13. Put meat back in pot
  14. Toss the bay leaves on top
  15. Put the lid on the pressure cooker and turn heat to high
  16. When high pressure is reached, adjust heat to maintain high pressure
  17. Set timer for 40 minutes
  18. When time is up, let heat come down on its own for 10 minutes, then do a quick release
  19. Remove meat to a plate
  20. If you would like the sauce a little thicker, put pot back on medium-high heat and bring to a low boil for 7-10 minutes
  21. Slice meat and serve with some of the sauce on top, being sure to get some of the onions too
  22. Goes great with mashed potatoes and a vegetable

 

Pressure Cooker French Dip

French Dip (no, I don’t mean Inspector Clouseau)

French Dip

Please pretend you don’t see the chip in the plate. Thanks for your cooperation.

Beef Dip, Beef Au Jus Sandwich, French Dip. Call it what you will, but here in Los Angeles it is and always will be French Dip.

Like in other cities, where two places claim to be either the “first” or the “best”, such as Pat’s vs Geno’s (Cheesesteak) in Philly, Matt’s Bar vs 5-8 Club (Juicy Lucy Burger) in Minneapolis or Lafayette vs. American Coney Island in Detroit, here in Los Angeles it’s Phillipe’s vs. Cole’s when it comes to the French Dip, with both claiming to be the originator. By the way, if you have always wanted to try a Juicy Lucy Burger, but are nowhere near the Minneapolis area, I just happen to have a Pressure Cooker Juicy Lucy recipe here.

Who was really the first, and what is the real story behind it’s invention? We will probably never know. Even Snopes.com gave it an “undetermined” rating.

This can be made with other cuts of meat, but I prefer Chuck Roast because it strikes a good balance between price and flavor.

French_Dip_Ingredients

The ingredients. Hey, I don’t think I forgot anything this time. Well, maybe the cooking oil, but I don’t usually put that in the photos. Oh, and the bread, but that doesn’t go in the pressure cooker so it doesn’t count. So there.

Turn heat to medium-high. In a couple tablespoons oil, brown the roast on both sides. Remove to a plate, then add the beer to the cooker, using a spoon to scrape the tasty bits off the bottom of the pot.

Meat_On_Plate

Return the meat to the pan.

Add in the 2 cups water and 1 tablespoon of “Better Than Bouillon”. You can replace the water and BTB with 2 cups of beef broth or stock, but I have been liking the “Better Than Bouillon” lately. It might not be as healthy as plain stock, but I find it gives it a more “restaurant-y” flavor. If the water completely covers the meat, use a little less, so a quarter inch or so of the meat is exposed.

Add in the Soy Sauce, Worcestershire Sauce, Garlic Powder, Onion Powder, oregano and thyme.

Add the salt and pepper.

Toss in a couple bay leaves.

Meat_Browning

Turn the heat to high and place the cover on the pressure cooker.

Bring to high pressure. When pressure is reached, adjust heat to maintain high pressure and set timer to 45 minutes.

Beer_Opening

While waiting for the meat to cook, feel free to finish the beer that is left in the bottle.

When timer sounds, let the pressure come down for 10 minutes, then do a quick release.

Remove to a plate and let it rest for five minutes.

Slice thinly. You can either return the sliced meat to the broth, then put on the sandwiches, or you can serve broth on the side.

Sandwich_On_Tray

I like to butter the rolls and toast in the oven for a few minutes, then put shredded mozzarella on the bottom part of the roll and toast for a couple more minutes.

They are great with a little prepared horseradish on the roll.

Sandwich_Au_Jus

Pressure Cooker French Dip
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
For Meat
  • 3 pound (approximately) boneless chuck roast
  • 1 cup beer
  • 2 cups water
  • 1 tablespoon Better Than Bouillon
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 bay leaves
For Sandwiches
  • 4-6 Sandwich Rolls
  • Butter
  • Shredded Mozzarella
Instructions
For Meat
  1. Heat 2 tablespoons oil in pressure cooker pot over medium-high heat
  2. Brown roast on both sides
  3. Remove to plate
  4. Add beer to pressure cooker, scraping any meat bits stuck to the bottom of the pot
  5. Return meat to pan
  6. Add water and Better Than Bouillon (you can substitute 2 cups beef stock for the water and BTB)
  7. Meat should not be submerged, use a little less water if it looks like it will cover meat completely. Leave just a bit showing above water level
  8. Add soy sauce, Worcestershire Sauce, garlic powder, onion powder, oregano, thyme, salt and pepper
  9. Add bay leaves
  10. Put cover on pressure cooker
  11. Turn heat to high and bring to high pressure
  12. When high pressure is reached, turn down heat to maintain high pressure
  13. Set timer for 45 minutes
  14. When time is up, remove from heat
  15. Let pressure come down on its own for 10 minutes, then do a quick release
  16. You can either add the meat back to the pan or just put slices on the sandwich and serve the pan sauce in small bowls on the side for dipping
For Sandwich
  1. Shred about 8 ounces part-skim mozzarella
  2. Preheat oven to 350 degrees
  3. Put 4-6 French rolls on baking tray
  4. Spread Butter on both sides of French rolls
  5. Put in oven for about 5 minutes, or until bread starts to brown
  6. Sprinkle mozzarella on bottom of rolls
  7. Put back in oven for 2-3 minutes
  8. When cheese is melted, remove from oven
  9. Divide beef between rolls
  10. Spread horseradish or mustard on tops of rolls (optional)
  11. Put tops on sandwiches and serve