Why You’ll Love This Pressure-Cooker Beef in Sauce Recipe
Why will you love this Pressure-Cooker Beef in Sauce recipe? You’ll find it’s a game-changer for busy nights.
The pressure cooker transforms tough cuts of beef into tender, juicy bites, all while infusing rich flavors from the sauce. I love how quickly it comes together; you sauté, combine, and let the magic happen.
Plus, the aromas fill your kitchen, making it feel like a cozy restaurant. It’s perfect for impressing guests or enjoying a comforting family meal.
Trust me, once you try this dish, you’ll want to make it again and again. It’s truly a delight for any beef lover!
Ingredients of Pressure-Cooker Beef in Sauce
When it comes to whipping up a comforting meal that warms both heart and soul, this Pressure-Cooker Beef in Sauce recipe is a winner. It’s packed with flavor and surprisingly simple to make, even if you’re not a seasoned chef.
Imagine tender beef that practically melts in your mouth, all nestled in a rich, savory sauce, waiting to be twirled with some pasta. Sounds delicious, right? So, let’s gather our ingredients and get ready to bring this delightful dish to life.
Here’s what you’ll need:
- 2 tablespoons millet flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 450 g beef schnitzel (about 4-5 pieces)
- 2 tablespoons olive oil
- 50 g butter
- 200 g pancetta, cut into small cubes
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 sprigs rosemary
- 3 teaspoons dried marjoram
- 2 carrots, thickly sliced
- 1 leek, sliced
- 300 ml water
- 300 ml red wine
- 2 bay leaves
- 1 tablespoon tomato paste
- 200 ml tomato puree
- 1 teaspoon sea salt (for seasoning)
- 1 teaspoon black pepper (for seasoning)
- 1 tablespoon parsley, chopped (for sprinkling)
Now, let’s talk about those ingredients for a moment. The beauty of this recipe is its versatility.
Don’t have millet flour? No worries! You can substitute it with all-purpose flour or even cornstarch if you’re looking for a gluten-free option.
And about the pancetta, it adds a lovely richness, but if you’re not a fan, feel free to swap it out for bacon or even skip it entirely.
Just remember, cooking is all about making it your own. So, gather your ingredients, roll up those sleeves, and let’s create a dish that will have everyone asking for seconds.
How to Make Pressure-Cooker Beef in Sauce
Making Pressure-Cooker Beef in Sauce is truly a delightful experience, and I promise you, it’s easier than it sounds. Start by grabbing your 2 tablespoons of millet flour, 1 teaspoon of sea salt, and 1 teaspoon of black pepper. In a bowl, mix these ingredients together.
Now, take your 450 g of beef schnitzel—those lovely thin cuts of meat—and dredge them in your flour mixture. Make sure every side is nicely coated; it’s like giving your schnitzels a little floury hug. Once they’re coated, shake off any excess flour. It’s a messy job, but hey, that’s part of the fun, right?
Now, let’s get cooking. Heat up 2 tablespoons of olive oil and 50 g of butter in your pressure cooker pot. When it’s hot enough (you’ll know—it’s that sizzle that gets you), add the schnitzels one by one. Sauté them for about 3 minutes on each side until they’re golden brown. Oh, the smell is already heavenly.
Once they’re done, remove them from the pot and set them aside. In the same pot, toss in 200 g of pancetta cut into small cubes. Cook it for about 2 minutes until it starts to brown and release its delicious fat. Then add in 1 chopped onion and 3 chopped garlic cloves, sautéing them briefly until they soften. You might find yourself dancing a little at this point—the aromas are just that good!
Next, it’s time to bring in the herbs and veggies. Add 2 sprigs of rosemary and 3 teaspoons of dried marjoram to the pot, followed by 2 thickly sliced carrots and 1 sliced leek. Stir it all together and let it simmer for 2-3 minutes.
Now, pour in 300 ml of water and 300 ml of red wine, then add 2 bay leaves, 1 tablespoon of tomato paste, and 200 ml of tomato puree. Season it with 1 teaspoon of sea salt and 1 teaspoon of black pepper, stirring everything together. Remember that golden rule: taste as you go. It’s like a flavor adventure!
Finally, place the schnitzels back into the pot, bring the mixture to a boil, cover the pressure cooker, and let it cook on low heat for about 40 minutes. When you uncover it, sprinkle with 1 tablespoon of chopped parsley before serving it over a side of short pasta. Trust me, this dish will have everyone asking for your secret recipe.
Pressure-Cooker Beef in Sauce Substitutions & Variations
If you’re looking to mix things up with your Pressure-Cooker Beef in Sauce, there are plenty of substitutions and variations you can try.
For a different flavor, swap out the beef schnitzels for chicken or pork. You could also use different herbs like thyme or oregano instead of marjoram.
If you’re out of red wine, beef broth works well, or even a splash of balsamic vinegar for a tangy twist.
For a heartier meal, add potatoes along with the carrots.
Experimenting with these options can create a dish that’s uniquely yours while keeping that delicious, comforting essence!
What to Serve with Pressure-Cooker Beef in Sauce
To truly elevate your Pressure-Cooker Beef in Sauce, consider pairing it with sides that complement its rich flavors.
I love serving it alongside short pasta like fusilli, which soaks up the delicious sauce perfectly. A side of creamy mashed potatoes also works wonders, providing a comforting balance.
Roasted vegetables, such as carrots and Brussels sprouts, add a nice crunch and color to the plate. If you prefer something lighter, a fresh green salad with a tangy vinaigrette brightens the meal.
Whatever you choose, make sure it enhances the hearty goodness of the beef, creating a memorable dining experience.
Additional Tips & Notes
When serving Pressure-Cooker Beef in Sauce, a few additional tips can enhance your cooking experience and the final dish.
First, don’t rush the browning process; it adds depth to the flavor. If you can, use homemade stock for richer taste. Adjust the seasoning to your preference, and feel free to experiment with herbs like thyme or oregano.
I recommend letting the dish rest for a few minutes after cooking; it helps the flavors meld beautifully.
Finally, serve it with crusty bread to soak up that delicious sauce. Enjoy your meal, and happy cooking!