PRESSURE-COOKER GROUND BEEF STROGANOFF
My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. -Sue Mims, Macclenny, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir, crumbling meat, until no longer pink, 6-8 minutes. Remove meat; drain any liquid from pressure cooker. Repeat with remaining ground beef, salt and pepper., Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Return meat to cooker; add tomato paste and consomme. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure., Select saute setting and adjust for low heat. In a small bowl, whisk together flour and water. Pour over meat mixture; stir to combine. Cook and stir until thickened. Stir in sour cream; cook until heated through. Serve with noodles, if desired, and minced parsley.
Nutrition Facts : Calories 356 calories, Fat 24g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 780mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
MULTI MINCE
Use this great mince recipe as a base for bolognese or cottage pie - freeze a batch ready to whip out for last-minute dinners
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a non-stick frying pan. When hot, tip in the mince and cook for 10 mins until browned all over, breaking up any lumps with the back of a spoon. Tip onto a plate. You may need to do this in batches.
- Add the bacon to the pan with the onions and garlic, then cook for 7 mins until the bacon is cooked and onion softened. Return the mince to the pan, then pour in the red wine, stock and thyme leaves. Bring to a boil, then simmer for 30 mins until the mince is tender and the sauce has reduced down. Once cool, can be frozen for up to 3 months.
Nutrition Facts : Calories 220 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
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