Venison Stew Recipe or Old Fashioned Beef Stew Recipe

Venison goulash and beef stew recipe

1 1 / 2 pound rear Wild (or stew beef), diced or not

Pressure Cooker

2 liters of water

1 small onion

1 stalk celery

2 sprigs thyme

2 bay leaves

few sprigs of parsley

Salt and pepper

+ / - 3 cups potatoes, diced

3 carrots, peeled and sliced

1 / 2 libra mushrooms, sliced ​​or quartered

1 medium onion, chopped

2 T olive oil

3 T flour

Place venison or beef in a pressure cooker. Addsmall onion, celery, thyme, bay leaves, parsley, salt and pepper. juniper berries are a good addition too.

Bring to a boil. The heat, put on the lid and bring pressure to shake for about 25 minutes. Cool. Remove everything from broth and discard everything but meat. If you have a whole piece of meat or shredding began, according to your wishes. If you do not have a pressure cooker, you get. Just kidding! Instead, grab simmer in a saucepan and wait until an hour or so until the meatis very tender. Cool and chop meat when it started.

Add the potatoes and carrots in the pot. Soft cooked, about 15 minutes.

Return shredded or chopped meat in the pan.

Meanwhile, sauté onions in olive oil, but not browned, less than 10 minutes. Add the mushrooms and sauté until soft, about 3-5 minutes. At low temperature, and flour. Mix well, stirring constantly until a thick roux is golden brown and easily accessible. Add a cup of hotBroth and stir until smooth and without lumps. Add the roux to simmering soup can, and, until thickened. Correct seasoning with salt and pepper if necessary. With crusty bread and green salad.

Venison Stew Recipe or Old Fashioned Beef Stew Recipe

pigeon pressure cooker kentucky fried chicken pressure cooker pressure cooker brisket