Beef and Porcini Mushroom Stew
Tough cuts of meat are often tamed into a young meal in 40 minutes or less using pressure, rather than simmering for 2 to 3 hours. which suggests this stew , filled with mushrooms and wine , may be a real dinner choice every weekday night.
INGREDIENT
1 tablespoon of vegetable oil
2 pounds of beef chunks, dig 1 inch cubes
1 sprig of rosemary, crushed and finely chopped (about 1 teaspoon)
1 medium purple onion , dig large cubes
1 crudites , dig 1/2 inch slices
1/2 cup wine (sharp red, unsweetened, like Chianti or Sangiovese)
1 cup unsalted beef stock
1 teaspoon salt (reduce if using salty broth and butter)
1/4 teaspoon pepper
1 ounce (30 grams) of dried porcini mushrooms, rinsed
2 large carrots, dig 1/2 inch rounds
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
INSTRUCTIONS
1.Preheat the autoclave (by pressing the brown / saute mode).
2.Add vegetable oil and grill the cubes on one side (about 5 minutes). Add rosemary, onion, celery, stock, salt and pepper. Stir the contents of the autoclave well. Sprinkle the mushrooms and carrots over the stew mixture.
3.Close the lid and cook struggling for quarter-hour on high. When the time is up, open the autoclave which is triggered naturally (turn off the autoclave and await the pressure to drop naturally, about 15 to twenty minutes).
4.Meanwhile, during a small saucepan, melt the butter and sprinkle with flour. Mix into a paste and cook until the butter starts to bubble within the flour.
5.Remove the duvet by tilting it faraway from you. Add about 6 tablespoons of cooking liquid from the autoclave to the tiny saucepan crammed with flour mixture and blend well to loosen the dough. Then pour the mixture into rock bottom of the autoclave and blend well.
6.Bring the contents of a autoclave to a boil (press browned / saute mode) and simmer until thickened (about 5 minutes).
