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

 

Pressure Cooker Thai Chicken

A Hot Weather Take On The Thai Chicken Classic Ping Gai

Ping Gai Bowl

Once again I am running behind a bit on getting my post up. The reason for this is that there is only a small window of time in which I can do any cooking. I need to get my cooking done in the early morning hours before the apartment becomes too hot to even stay inside, let alone do any cooking. Which is why my most recent recipes are things that can be made quickly and can usually be served cold.

Ping Gai Ingredients

I made this especially to be served with a green papaya rice noodle salad, which I will post the recipe for this coming Wednesday. The reason I didn’t post it along with the chicken is that I haven’t made it yet. And though the salad includes just the tiniest bit of pressure cooker use, I think that it is close enough to include it on this blog.

This chicken is in no way authentic, I was just looking for inspiration and came across the grilled chicken dish known ad Ping Gai, also called Kai Yang. I have incorporated some of the flavors of this dish, but it is not grilled, and I serve it chilled. If you are one of those people who do not like cilantro, this is not for you, as the cilantro is definitely the predominant flavor here.

Cilantro

I normally stay away from boneless skinless chicken breasts because they tend to be dry and flavorless, but using the pressure cooker it is possible to infuse both moisture and flavor into this usually bland cut of meat. I usually prefer chicken thighs, but for some reason breast just seems to work best in salads.

So basically, you just throw everything except the chicken and coconut oil into the blender of food processor and pulse it 2-3 times. You don’t want it to be completely liquified, you want the cilantro to be finely chopped.

Chicken Sauce

Put a few tablespoons of coconut oil into the pressure cooker pan over medium-high heat. Lightly brown the chicken on both sides. Work in batches if they don’t all fit at once. If they do all fit, there is no need to remove them from the pan. If done in batches, return them to the pot and pour the cilantro mixture over the chicken.

Turn heat to high and bring to high pressure. Once high pressure is reached, adjust heat to maintain pressure and set time for 12 minutes.

Ping Gai Chicken Finished

When time is up, do a quick release. Let chicken cool some, then transfer to a container and refrigerate until dinner time.

Check back on Wednesday for the accompanying salad!

Pressure Cooker Thai Chicken
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Recipe type: Entree
Cuisine: Thai
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 pounds boneless, skinless chicken breasts
  • 3 tablespoons coconut oil
  • ⅔ bunch cilantro (save the rest for the salad)
  • 4 cloves garlic, peeled
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • juice of 2 limes
  • 2 tablespoons honey
  • 1 tablespoon Sriracha Sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon Liquid Smoke
  • A few grinds of black pepper
Instructions
  1. Add everything but the chicken and coconut oil to a blender or food processor.
  2. Pulse 2-3 times until cilantro is finely chopped, but not liquid
  3. Put pressure cooker over medium high heat
  4. In 3 tablespoons coconut oil, lightly brown chicken breasts on both sides, working in batches if necessary
  5. If all the chicken fits at one time, no need to remove it. Otherwise once chicken is browned, add it back to the pot
  6. Pour cilantro mixture over the chicken and turn heat to high
  7. Lock cover on the pressure cooker and bring to high pressure
  8. When high pressure is reached, adjust heat to maintain high pressure
  9. Set time for 12 minutes
  10. When time is up, remove from heat and do a quick release
  11. Serve with green papaya salad (Recipe to come)

 

 

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 Black Bean Barley Salad

A Healthy, Warm Weather Meal

Black Bean Barley Salad Plated

Man, I really had to switch gears on this week’s recipe. My plans were to post a recipe for chowder, until the last several days saw the mercury climbing ever higher (yeah, I know that no thermometers use mercury any more, but I really like the sound of it). It was pushing 80 F by the time I unstuck myself from the sheets this morning (no air conditioning in the apartment). Even in the morning, while it was slightly cooler, I could not imagine myself eating chowder later in the day.

So, I decided that I must figure out how to use the pressure cooker to make a salad. After many hours of head-scratching and brow-furrowing I decided to make a salad with grains and beans, which of course, can be made in the pressure cooker.

Black Bean Barley Salad Ingredients

Cooking the barley and beans together, I was able to cut down on the time spent using appliances. And, using the Instant Pot it does not increase the temperature in the kitchen by any detectable amount.

Even so, it is probably a good idea to get the cooking part out of the way early while it is still relatively cool, then let it cool for awhile before you add in the other ingredients.

First, let’s just worry about getting the beans and barley ready. Yes, I know these days that there doesn’t seem to be any other grain besides quinoa, but I decided on barley. Beer is made from barley, and I like beer, so obviously barley is better than quinoa.

Barley Rinsing

I wasn’t able to try this a couple times before posting it, but fortunately it turned out pretty well.

Put 4 cups of water, 1 cup of beans and 1 cup of pearl barley in the pressure cooker along with 1/2 teaspoon of cumin and a bay leaf. For most dishes I would soak the beans overnight, but for this, I recommend just rinsing. For this, we want the beans to remain firm, not to break down like you would want for soup.

Chopped Veggies

Bring to high pressure and cook for 20 minutes.

When time is up, remove from heat, wait 10 minutes then do a quick release.

Let it cool while you go somewhere air-conditioned to have breakfast (at least, that’s what I did).

When you get back, chop and slice and whatnot the various vegetables, cheese and meat. Mix it in with the beans and barley.

Cheese Cubes

Now, let’s get to the dressing. In a blender or food processor, mix together the juice of 2 limes, 1/4 cup apple cider vinegar, 2 tablespoons honey (if making a vegan version, you can sub agave nectar), 2 tablespoons of chopped cilantro, 1/2 teaspoon salt and some black pepper. Go ahead and blenderize (yes, blenderize!) that mixture and when it is smooth pour over the salad and mix together.

It is best to let the flavors blend, so pop it in the fridge and go to the local pub for a brewski while the flavors meld.

Black Bean Barley Salad Plated2

When you get home, remove the whole deal from the fridge, mix it up again, and serve it up.

Enjoy, and make sure you have some ice cream on hand for dessert!

 

Pressure Cooker Black Bean Barley Salad
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Recipe type: Entree
Cuisine: Latin
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
For Salad
  • I cup Black Beans, rinsed
  • 1 cup Pearl Barley, rinsed
  • ½ teaspoon cumin
  • 1 Bay Leaf
  • 4 cups water
  • 1 Red Bell Pepper, chopped
  • ½ Red Onion, thinly sliced
  • 6 Radishes, thinly sliced
  • 4 ounces sliced Spanish Chorizo or Salami, slices cut into quarters (omit for vegan or vegetarian option)
  • 6 ounces smoked gouda, cubed (omit for vegan option)
For Dressing
  • ½ cup Extra Virgin olive oil
  • Juice of 2 limes
  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 2 Tablespoons chopped cilantro
  • ½ Teaspoon Salt
  • Black Pepper to taste
Instructions
For Salad
  1. Put beans and barley in pressure cooker pot
  2. Add 4 cups water, ½ teaspoon cumin and bay leaf
  3. Put top on pressure cooker and set for high pressure
  4. When high pressure is reached, set timer for 20 minutes
  5. When time is up, remove pressure cooker from heat
  6. Let pressure release naturally for 10 minutes, then do a quick release
  7. With slotted spoon or spider, remove beans and barley to bowl and let cool
  8. When mixture has cooled, add bell pepper, onion, radishes, cilantro, chorizo and cheese
  9. Mix everything together
For Dressing
  1. In blender or food processor, mix the olive oil, lime juice, vinegar, honey (substitute agave nectar if making a vegan version), cilantro, salt and pepper
  2. Blend until smooth
  3. Pour over salad, then mix everything together
  4. Refrigerate for an hour or so to let flavors meld

 

Pressure Cooker Lentil Barley Soup

This Red Lentil Barley Soup Recipe Makes a Hearty Meal

Barley_Lentil_Soup1

I got the idea of adding barley to lentils from a recipe on the back of the bag of lentils. I never would have thought of it without seeing it on the bag, although my recipe is quite different from the one on the bag.

Barley_Lentil_Stew_Recipe

A meal in itself, as they say. This fiber-packed soup with warming North African influenced spices is sure to keep you warm on a chilly night.

I made this using my relatively new Instant Pot (this one right here), which I am liking more all the time, but should translate just fine to a stovetop model.

Barley_Lentil_Chopped_VegBut I must admit, I am having trouble getting very excited about waxing enthusiastically about a hearty, stick to your ribs soup today.

It is definitely not because this isn’t a really tasty soup, because it is quite tasty. It’s because today in SoCal we aren’t having quite what you would call “soup weather’.

As I am writing this on my phone, I am sitting in my local pub wearing shorts and a Hawaiian shirt with a cold one in front of me, just to get a break from my hot, non-air conditioned apartment.

Veg_W_Tomato

When I cooked this earlier this week, it was a chilly, rainy day. Today it is 83 degrees with nary a cloud to be seen. Such is life in Southern California, but it is my job to bravely press on.

Soup_Pre_Cook

I myself am not a vegetarian (not that there’s anything wrong with that), so I used some chicken Better Than Bouillon that I already had on hand, but this can easily be made as a vegetarian or even vegan dish (just leave out the feta cheese at the end and Bob’s your uncle!)

Start out by sautéing the onions in a couple tablespoons of oil. When the onions start to become translucent, add the garlic to the party and continue to stir for a couple more minutes.

Now, add those carrots and the celery and sauté for a few minutes

Introduce the spices and sauté for another minute

Now it is time for the tomatoes, brown sugar, Worcestershire sauce and a little salt and pepper (you can adjust these a bit later)

Add the water and Better Than Bouillon. You can substitute 4 cups of chicken stock or vegetable stock for four cups of the water to make a vegetarian or vegan version.

Toss in the bay leaves, place the top on the pressure cooker and bring to high pressure.

Set the timer for 18 minutes

When time is up, let the pressure come down naturally.

Barley_Lentil_Soup_Finished

When pressure is released, remove top

If you have never worked with red lentils, be aware that they will break down completely, leaving a nice, thick stew-like soup.

Barley_Lentil_Soup_Closeup

I like to top it with a little crumbled Feta cheese, skip this step if you would like to make a vegan version.

Pressure Cooker Lentil-Barley Soup
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Red Lentils, Barley and some North African spices make this warming soup perfect for a chilly weather dinner
Ingredients
  • 1 cup red lentils, sorted and rinsed
  • 1 cup pearl barley, rinsed
  • 2 carrots, peeled, cut in half lengthwise and sliced
  • 2 stalks celery, washed and sliced
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed
  • 2 teaspoons cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • 1 tablespoon brown sugar
  • 1 can tomatoes with green chiles (Such as Ro-Tel)
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  • 5 cups water
  • 1 tablespoon Better The Bouillon chicken flavor (you can substitute four cups of the water and the BTB with four cups of chicken or vegetable stock)
  • 2 bay leaves
Instructions
  1. In pressure cooker pot over medium-high heat (or medium sauté setting on electric PC), in a couple tablespoons oil sauté the onions until they start to get translucent
  2. Add the garlic and cook for another minute or so
  3. Add the carrots and celery, continue to sauté for 2-3 minutes
  4. Put in the cumin, cinnamon, allspice, cayenne, coriander and ginger
  5. Stir for about 30 seconds
  6. Add the tomatoes, Worcestershire sauce, lentils and barley and mix everything together
  7. Pour in the water
  8. Add the Better Than Bouillon and stir
  9. Toss in the bay leaves and cover the pressure cooker and bring to high pressure (if using electric PC, switch from Sauté to high pressure mode
  10. Set time for 18 minutes
  11. When time is up, let pressure come down on its own.
  12. Serve with a little crumbled feta on top

 

Pressure Cooker Steak and Stout Pie

We Don’t Need No Stinkin’ Corned Beef and Cabbage

Steak & Stout Pie

Corned beef and cabbage? Bah, humbug! Wait, I think that saying is for a different holiday, Is Saint Patrick’s Day even a holiday? I don’t get a day off for it. Of course, many people call in sick the day after it.

If you tell someone from Ireland that you are making corned beef and cabbage because it is Saint Patrick’s day, their reaction is likely to be, “Um, huh?”

I’m led to believe that Steak and Stout pie is something you might actually be able to find in Ireland, at least in the pubs. And if I ever visited Ireland, most of my time would most likely be spent in pubs, so I would probably come across this quite often.

In this in-depth article (really, really in depth) it is explained that there is some corned beef in Ireland, but it isn’t even close to being the national dish. Though, some places do serve corned beef and cabbage on St. Patrick’s day, they are serving it for tourists.

What the heck am I going on about corned beef for? This recipe isn’t for corned beef. I guess the point I am trying to make is that there are other things you can make for your St. Patrick’s day party. Take this Dublin Coddle recipe I posted last year, for example. Or this Steak and Stout Pie I hope to eventually get around to talking about.

Steak & Stout Pie Ingredients

You can use any stout you like, but I don’t recommend anything labeled as “extra stout” or “imperial stout”. These are higher in alcohol, and since the pressure cooker doesn’t let any steam escape once it reaches pressure, it will be too strong of a flavor and these stronger ones can also result in a bitter flavor.

This recipe is kind of a hybrid recipe, as the filling is made in the pressure cooker but then is cooked in the oven to cook the crust. I use frozen puff pastry for the crust, so it is still a relatively quick recipe. It is best to let the filling cool for an hour or so before putting the crust on top because if the crust becomes too warm it will not be flaky, and as anyone will tell you, I know flaky.

I like to use frozen pearl onions, but if you can’t find them, or already have onions on hand, a large chopped onion will work fine. The onions mostly break down during the cooking time anyway, I just think the pearl ones lend kind of a nice, sweet flavor to this recipe.

Meat Cut

Cut about 2 pounds of chuck into 1-inch cubes. Heat a couple tablespoons of oil in the pressure cooker pot over medium heat. Put as much of the meat as will comfortably in the pressure cooker pot and brown on two sides. I usually only brown about half of the meat. That is enough to add the browned flavor and it saves a little time. Remove this to a plate.

Meat In Pan

Now brown the onions. Add another splash of oil if necessary. Sauté the onions until they start to caramelize. Remove these to a bowl. Do not remove these to a plate unless you would like to chase pearl onions around your kitchen (don’t ask me how I know this).

Onions In Bowl

Next, sauté a chopped shallot and  four cloves of  pressed garlic until the shallot starts to soften. Add the carrot and sauté for a few minutes until it softens slightly.

Now add a couple teaspoons of Herbes De Provence, a tablespoon of Worcestershire sauce, a tablespoon of tomato paste and some ground black pepper. Don’t add any salt at this point, you can adjust that later. Between the cheese and the beef bouillon, you may not need any additional salt at all.

Ingredients In Pan

Add 1/2 cup of stout and stir everything together.

Dump the onions and meat back in.

Add 1 cup water and 2 teaspoons Better Than Bouillon (you can substitute 1 cup of beef stock for the 1 cup of water and the Better Than Bouillon.

PC Times

Put the cover on the pressure cooker and bring to high pressure.

When high pressure is reached, set the timer for 20 minutes.

While this is cooking, it is a perfect time to grate 8 ounces of sharp cheddar cheese, then after the cheese is grated, make a slurry of two level tablespoons of flour and 1/4 cup of water. Now that you’ve got those two things out of the way, grab what’s left in that bottle (or can) of stout and relax for a few minutes until the timer sounds.

Slurry

When the timer sounds, quickly down the rest of the beer, then go over and take the pressure cooker off the heat. If you have an electric pressure cooker, turn it off. Let the pressure come down naturally for ten minutes, then do a quick release.

Uncover the pressure cooker, then put over medium heat, or put on “medium” sauté setting on your electric pressure cooker. Stir in the flour and water mixture and continue to stir for a couple minutes. Stir in about half the cheese, stirring in a little at a time. Continue to stir for about five minutes more to cook out most of the flour taste.

Filling In Pan 1

Now, at this point you have a pot of Steak and Stout Stew, and if you really want to (or if you are pressed for time) you can stop now and serve over mashed potatoes or with good bread, but you should keep stirring over medium heat for about another five minutes to make really sure that the flour taste is cooked out. But hey, you’ve come this far, you might as well take it all the way and go for the whole pie experience.

Let the filling cool for 60-90 minutes if you have time. This is where a little foresight would have come in handy and you would have bought an extra can of stout. If that is the case, open that baby up and enjoy.

Preheat your oven to 425 degrees. Set a sheet of puff pastry out to thaw. It should be pliable enough to work with but still cold. If it gets too warm, the layers will meld together and your pastry won’t be puffy and flaky. On a floured work surface, roll out your dough until it is an inch or so wider than your pie pan.

Crust Unrolled

Pour filling into a pie pan or au gratin dish about 9 or 10 inches in diameter. Sprinkle the rest of the cheese over the filling. Place the crust on top of the pan. Trim the edges to round it off. Roll the edges up until they only slightly protrude over the edge of the pan. Brush the top with beaten egg. Score the top in a cross-hatch pattern then pierce the top a few times.

Crust Uncooked

Place the pan on a baking sheet (it is certain to bubble over, and better a baking sheet than the bottom of your oven). Set the timer for twenty minutes. Check on it after about fifteen minutes just to be safe. When the timer goes off, check that it looks brown and flaky. If not, give it another few minutes.

Take the pie out of the oven and let it cool for about five minutes. Cut the crust into four pieces and serve.

Pie_Cooked

It makes four generous portions.

Sláinte Mhaith!

Pressure Cooker Steak and Stout Pie
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Recipe type: Entree
Cuisine: Irish
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Celebrate Saint Patrick's day with some tasty pub fare
Ingredients
For The Filling
  • 2 tablespoons cooking oil
  • 2 pounds chuck steak
  • 8 oz. by weight frozen pearl onions
  • 1 shallot, chopped
  • 4 cloves garlic, crushed with garlic press
  • 1 carrot, chopped
  • 2 teaspoons Herbes De Provence
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon tomato paste
  • ½ cup stout beer
  • 1 cup water plus ¼ cup water
  • 2 teaspoons beef flavor Better Than Bouillon (you can substitute 1 cup of beef stock for 1 cup water and the Better Than Buillon)
  • 2 level tablespoons flour mixed with the ¼ cup water
  • 8 ounces grate sharp cheddar cheese
For The Crust
  • 1 sheet frozen puff pastry
  • 1 egg, beaten
Instructions
For The Filling
  1. Put the pressure cooker pot over medium heat (or the medium sauté setting of your electric pressure cooker
  2. Brown about half of the meat, then remove to plate
  3. Add another splash of oil, if needed
  4. Sauté the pearl onions until they start to caramelize and remove to bowl
  5. Sauté the shallot and garlic until the shallot starts to soften
  6. Add the carrot and sauté for a couple more minutes
  7. Add the Herbes De Provence, Worcestershire Sauce, Tomato Paste and stout
  8. Add some black pepper to taste
  9. Pour in the 1 cup water and Better Than Bouillon Beef Flavor
  10. Add the meat and onions back to the pot
  11. Cover the pressure cooker and bring to high pressure
  12. Set timer for 20 minutes
  13. When timer sounds remove the pressure cooker from heat (or turn off electric pressure cooker)
  14. Let pressure come down naturally for 10 minutes then use quick release
  15. Put pot back on medium heat
  16. Stir in the flour & water mixture
  17. Stir for around 7 minutes to cook out the flour taste
  18. Stir half of the cheese a little at time
  19. Remove from heat and let the mixture cool for 60-90 minutes
  20. Adjust salt & pepper to taste (you may not need any salt at all)
For The Crust
  1. Preheat oven to 425 degrees
  2. Thaw 1 sheet of frozen puff pastry (I found it takes about 20 minutes to thaw. It should still be cold, but pliable enough to work with).
  3. Beat 1 egg
  4. Roll out pastry until it is large enough to cover a 9-10 inch pie pan or Au Gratin Dish
  5. Pour filling in pie pan then sprinkle the rest of the cheese over the filling
  6. Place pastry on top
  7. Trim the crust to round it off about ½-inch beyond the edge of the pan
  8. Roll up edges until they are just past the edge of the pan
  9. Brush beaten egg over top of crust
  10. Score crust in a cross-hatch pattern and pierce crust several times near center
  11. Place pan on a baking sheet and place on middle rack of oven
  12. Set timer for 20 minutes
  13. Check a couple times to make sure the crust does not get overdone
  14. When 20 minutes check crust. If it looks nicely browned and flaky, remove from oven. If not done, give it a couple more minutes
  15. Remove from oven and let cool for 5 minutes
  16. Cut crust into 4 sections and put on plates

Pressure Cooker Chicken Chili

A Super Fast And Zesty Chicken and White Bean Chili

Chicken_Chili1

Yes, I know, another chili recipe. But even here in SoCal the weather has been cooler, or as I call it, Chili Weather, although I’m sure many of your who reside in other places would make sport of me for calling 69 degrees “cool”.

I came really close to not posting this. I made this chili a few times and thought it would be a good one to post, but in looking around on the interwebs, I noticed that pretty much everybody, and I mean everybody, has a recipe for White Bean and Chicken Chile. Rachel – Check. Emeril – Check. Pioneer ladies, ladies and their sons, shoeless contessas, paleo people, everybody. What can I do with these ingredients that hasn’t already been done, I thought to myself (which is my favorite way)? Well, after making this recipe several times and doing some tweaking, it has become one of my quickest recipes to prepare, yet is still quite tasty. In fact, if you use boneless skinless chicken tenders as I did, you don’t even have to cut up the chicken.

Chicken_Chili_Ingredients

Put the pressure cooker pot over medium heat, or put your electric PC on “brown” or “saute” set to medium.

In a couple tablespoons of oil of your choice, brown the chicken a bit. I bought skinless boneless chicken tenders (sure, I grabbed them by accident, but they worked perfectly for this recipe). You can use 1-1/2 pounds of boneless skinless breasts and just cut them into couple-inch strips.

Chicken_Browning

Remove the chicken to a plate and put the chopped onions in the pot. Sauté for a few minutes until they start to soften. Add the garlic and cook for another minute or two.

Add 2 teaspoons oregano, 1 tablespoon cumin and 1 tablespoon chili powder and stir into the onion mixture. Cook for another minute.

Now pour in just a splash of the chicken stock to deglaze, scraping any stuck chicken bits off the bottom.

Onions_In_Pan

Pour in the Salsa Verde. Make sure to use 16 ounces. I tried it with a 12-ounce jar and it just didn’t have enough flavor. If you can only find 12 ounce jars, buy 2. With the extra 8 ounces you can serve on the side with tortilla chips. And while you’re selecting your salsa, make sure it is made with tomatillos, not just green tomatoes. I think the tomatillos are what gives it a unique flavor, and I wouldn’t want to deprive you of that now, would I? No, I would not.

Add in 2 cans of drained and rinsed white beans. I have tried it with both Great Northern beans and with Cannelini Beans, and I prefer the Great Northern, but I will leave it to your discretion.

Beans_Drained

Now is the time to pour in the rest of the chicken stock.

Add a little salt and pepper and toss in the bay leaves.

Cover the pressure cooker and set to high pressure.

When pressure is reached, set timer for 8 minutes.

When time is up, do a quick release then remove the lid.

Put the pressure cooker pot over medium heat.

Chicken_Chili_Cooked

Make a slurry with 2 tablespoons of the Masa and about 1/4 cup water, and stir it into the chili. Note: If you like more of a soup consistency you can skip this step, but I like it thicker. Plus I think the masa adds a little flavor. If you cannot find masa, or don’t want to buy it just to use a couple tablespoons for this, you can substitute fine grind cornmeal. Or you can try the Alton Brown method for thickening chili. I haven’t tried it myself, but in one of his recipes for pressure cooker chili, he substitutes crushed tortilla chips for the masa. And since tortilla chips are basically masa harina in chip form, it makes sense. It is also something that you may already have on hand. So, I say go for it, and let me know how it works!

Masa_Harina

Simmer for another 3-4 minutes until thickened, then remove from heat. Adjust salt and pepper to your liking.

Add a squeeze of lime to each bowl.

You can serve it over rice, or with tortilla chips or bread on the side. I served it with rice this time.

You can top it with shredded cheese, or with a dollop of sour cream or yogurt. I went for the yogurt this times (mostly because I didn’t have sour cream of cheese).

Enjoy!

Pressure Cooker Chicken Chili
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
A quick and zesty chicken chili, perfect for a weeknight
Ingredients
  • 1-1/2 pounds boneless, skinless chicken (I used chicken breast tenders this time) Cut in around 1 x 2 inch chunks
  • 2 cans white beans (Great Northern or Cannellini beans work well)
  • ½ large or 1 medium onion, chopped
  • 4 cloves garlic, crushed with press
  • 2 teaspoons oregano
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 bay leaves
  • 1 16 oz. jar salsa verde (made with tomatillos)
  • 2 cups low sodium chicken stock
  • 2 tablespoons Masa Harina dissolved in ¼ cup water (You can substitute fine-grind cornmeal for this, or even crushed tortilla chips).
  • 1-2 limes (optional)
Instructions
  1. Over medium-high heat (or medium sauté setting on your electric pressure cooker), brown chicken pieces in a couple tablespoons oil (you will probably need to do this in a couple batches.
  2. Remove chicken to a plate
  3. Add onions to the pot (you may need to add a little more oil) and sauté until they start to soften
  4. Add in the garlic and cook for a couple minutes longer
  5. Stir in the oregano, cumin and chili powder and cook for about a minute
  6. Pour just a splash of the chicken broth into the pot to deglaze, scraping up any bits that are on the bottom
  7. Add the tomatillo salsa
  8. Add the chicken stock
  9. Turn heat to high (if using an electric pressure cooker, switch from sauté to pressure cook mode)
  10. Place top on pressure cooker and bring to high pressure
  11. Set time to 8 minutes
  12. When time is up, remove from heat and do a quick release
  13. Remove top
  14. Put pot back on medium heat and stir in Masa-water mixture
  15. Let simmer for about 5 minutes
  16. Remove from heat and serve with bread, tortilla chips or over rice
  17. Top with grated cheese, sour cream or yogurt
  18. I like to add a squeeze of lime to each bowl