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Components
- One kilogram of muscle
- 1 cup (tea) of red wine
- Two bay leaves
- Six sprigs of thyme
Ready state
- Slice the meat into medium-sized cubes and place them in a bowl. Add the thyme and bay leaves, then pour wine over the top. Refrigerate to marinate for a minimum of 2 hours, or for best results, let the meat marinate overnight before cooking.
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Components
- Two carrots
- Two salt stems (leafless)
- 200 grams of fresh mushrooms
- Half an onion
- Two garlic cloves
- 1/3 cup (tea) of diced bacon (70 g)
- 1 tablespoon of tomato concentrate
- 2 tablespoons of all-purpose flour
- oil according to preference
- Add salt and ground pepper gradually, adjusting to taste.
- finely chopped parsley according to preference
Setup phase
- Peel and slice the carrot into thick rounds; peel and finely chop the onion and garlic cloves; wash, dry, and cut the salt into thick diagonal slices.
- Over a separate bowl, strain the meat cubes through a sieve, thoroughly scraping the marinade liquid with a spatula – you will need a total of 1 cup (tea) of the liquid to cook the stew, adding water if needed.
- Place the meat back into the marinade bowl (no need to rinse), season with salt and pepper to taste, sprinkle with flour, and use your hands to coat all the pieces – this method is called singer and aids in thickening the sauce.
- Switch on the electric pan (detached) and set it to cook for 30 minutes – this ensures it gets hot enough to brown the meat and make the sauté base. While heating, add water with half a tablespoon of olive oil and brown the meat cubes in batches, avoiding overcrowding – putting all the meat in at once will cause it to steam rather than brown. Move the browned meat to a bowl and repeat the process with the remaining pieces, adding olive oil as needed.
- Place the bacon in the pan and cook until it begins to brown. Add the onion, season with a pinch of salt, and sauté for 5 minutes. Then, add the garlic and tomato paste, stirring for 1 minute to release the aroma.
- Add the carrot and salmon, along with the water and the reserved marinade liquid containing the herbs, and stir thoroughly to blend the flavors of the sauté. Put the meat back into the pan and season with salt and pepper to your liking.
- Seal the electric pressure cooker, set the valve to the pressure cooking mode, and set the timer for 30 minutes. Meanwhile, clean the mushrooms using a damp cloth or paper towel—do not rinse them under running water, as they absorb moisture and lose flavor. Slice each mushroom in half, or into quarters if they are very large.
- The electric pan will automatically shut off after 30 minutes and maintain the stew’s warmth. Open the valve to release the pressure and allow all the steam to escape before removing the lid. Stir in the mushrooms and let them cook in the stew’s residual heat for 5 minutes. Then, turn off the pan, add the chopped sausage, mix well, and serve.
How about the traditional pressure pan?
When cooking in a traditional pressure cooker, you’ll require more oil, additional liquid, and extra time. Use 1 tablespoon of olive oil to brown the meat instead of half a tablespoon, adding water as needed with each release of pressure. Instead of 1 cup of marinade liquid, use 2 cups, filling the rest with water. The cooking duration should be extended to 35 minutes.
Proposal for subsequent action
Mashed potatoes complement this dish perfectly.
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