Stew meat with potatoes and carrots in a pressure cooker.

Components

• Un kilogramo
• 400 grams of bubble potatoes (approximately 15 pieces)
• Two carrots
• Half an onion
• Two garlic cloves
• 1 tablespoon of tomato concentrate
• 2 tablespoons of all-purpose flour
• 3 tablespoons of red wine vinegar
• 1 cup of boiling water (tea)
• Stroll through olive groves
• Two bay leaves
• 1 teaspoon of ground cumin
• Half a teaspoon of colorau
• A quarter teaspoon of ground cinnamon
• Add salt and black pepper gradually to achieve the desired flavor.

Ready state

1. Dice the acem into approximately 3 cm cubes and season with cumin, colorau, cinnamon, 1 teaspoon of salt, and pepper to taste. In a pot, bring slightly more than 1 cup of water to a boil over medium heat.

1. Remove the skin from the onion and garlic, then slice them thinly.
2. Place the pressure pan (without the lid) over medium heat. While heating, add water with one tablespoon of olive oil, then add the onion, season with a pinch of salt, and sauté for 2 minutes until it softens. Add the garlic, tomato paste, and bay leaves, stirring for 1 minute. Incorporate another tablespoon of olive oil and flour, mixing well for an additional 2 minutes.
3. Soak with vinegar and 1 cup of boiling water. Add 1 teaspoon of salt, put in the meat, and stir gently. Cover the pan and raise the heat. Once it begins to boil, reduce the heat and cook for 25 minutes. In the meantime, get the other ingredients ready.
4. Thoroughly wash the potato skins before making a vegetable dip. Slice each potato in half lengthwise. Peel the carrots, cut them lengthwise in half, then slice each half diagonally into 1 cm thick pieces.
5. After 25 minutes, switch off the heat and cautiously place the pan under running water to cool it down until the steam ceases to escape from the valve. Note: ensure that the water touches only the smooth surface of the lid and does not come into contact with any of the valves.
6. Uncover the pan, add the potatoes and chopped carrots, then stir gently. Cover the pan and place it back on high heat. When it reaches pressure again, reduce the heat and cook for 5 minutes.
7. Switch off the heat and allow the pressure to release naturally from the pan before removing the lid. Then, serve.

Is it possible to make it in the electric pressure cooker?

Certainly! Here’s the method to make this same recipe using an electric pressure cooker.

Have you heard about it?

Chef Tatiana Szeles used leftover meat to create an oriental salad with bifum, broccoli, and pineapple.