We don't eat a lot of red meat but it's fall and getting colder and the leaves are turning. AND IT'S SUNDAY DINNER. So I made Beef Stroganoff with egg noodles. A little bit of an indulgence.
It's comfort food for a cold day. And it couldn't be easier to make.
I love to cook a roast in chunks in my pressure cooker. It takes just a portion of the time to cook and I don't have to watch the roast. If it's hot out, the pressure cooker doesn't heat up my kitchen.
Here's the link to the original post and recipe that I posted a while back.
This roast came in a two pack, so after dinner I prepared the second roast for a later meal.
Here's the technique:
Remove all the fat you can from the roast and cut it into large chunks (see the photo above). Salt and pepper it and put it in the pressure cooker. Add 10 ounces of canned beef broth, two whole cloves of garlic, 1 sliced yellow onion and one dried bay leaf.
Bring to high pressure and cook for about 60 minutes. I used a very lean roast so I cooked it a bit longer than you might for a roast which has more fat.
I let the pressure fall on it's own, then removed the meat and the broth into separate bowls. Strain the broth and discard the onions, bay leaf and whole garlic cloves. They were invited to the party to flavor the meat and broth and are tasteless now.
Put the bowls into the refrigerator. As the fat cools it will harden (it takes a few hours). Remove the fat floating on the top of the broth and discard. You can see there was still a fair amount even after I trimmed my meat.
Who needs extra fat when the flavor is in the meat and the broth?
Put the meat into sturdy freezer bags or containers and pour the defatted broth over the meat. Squeeze out the air if using plastic freezer bags.
I add a bit of water if needed to just cover the meat so it won't dry out and taste of "freezer burn". Be sure to date the container so you use the meat in a timely manner.
Pop the packages into your freezer and you have meat for a quick meal.
Defrost it and use the meat for enchiladas, any type of casserole, even French Dip sandwiches.
My favorite way to use this beef and broth is to make soup with it. Just add vegetables and simmer.
You'll have soup on the table in fifteen minutes and it tastes like you simmered it all day. Well worth the bit of effort to prepare the meat in advance!
If I will be using the meat in the next day or so, I pour the broth over the meat just to cover and refrigerate it.
I love to cook a roast in chunks in my pressure cooker. It takes just a portion of the time to cook and I don't have to watch the roast. If it's hot out, the pressure cooker doesn't heat up my kitchen.
This roast came in a two pack, so after dinner I prepared the second roast for a later meal.
Here's the technique:
Remove all the fat you can from the roast and cut it into large chunks (see the photo above). Salt and pepper it and put it in the pressure cooker. Add 10 ounces of canned beef broth, two whole cloves of garlic, 1 sliced yellow onion and one dried bay leaf.
Bring to high pressure and cook for about 60 minutes. I used a very lean roast so I cooked it a bit longer than you might for a roast which has more fat.
I let the pressure fall on it's own, then removed the meat and the broth into separate bowls. Strain the broth and discard the onions, bay leaf and whole garlic cloves. They were invited to the party to flavor the meat and broth and are tasteless now.
Put the bowls into the refrigerator. As the fat cools it will harden (it takes a few hours). Remove the fat floating on the top of the broth and discard. You can see there was still a fair amount even after I trimmed my meat.
Put the meat into sturdy freezer bags or containers and pour the defatted broth over the meat. Squeeze out the air if using plastic freezer bags.
My favorite way to use this beef and broth is to make soup with it. Just add vegetables and simmer.
You'll have soup on the table in fifteen minutes and it tastes like you simmered it all day. Well worth the bit of effort to prepare the meat in advance!
If I will be using the meat in the next day or so, I pour the broth over the meat just to cover and refrigerate it.
Now, this is why I hate to declutter. I know I'll always be sorry when I send something that we never use to Goodwill. Like the day I sent the wedding present pressure cooker to Goodwill because I'd never used it in 30 years ....
ReplyDeleteI have been thinking about what I want for Christmas and I think this pressure cooker is it!
ReplyDeleteI just have the regular old one and I think it is time for an update. Everyone raves about theirs.
Beef Stroganoff just makes me think of my mom! She always made it and with homemade noodles.
Yum - I love the change in seasons and the way my appetite changes. This sounds perfect.
Yum! Yum! I don't have a pressure cooker. Maybe I need one! You are a super duper cook!
ReplyDeleteI don't have a pressure cooker, but I know that the modern ones are much better and easier to use than the old fashioned kind that whistled and made a right scene of themselves in the kitchen. It is nice to have things cooked in advance and ready to go isn't it. xx
ReplyDelete