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Beef stock recipe:
6 cups.
• 1 tablespoon (15 ml) olive oil
• 900 g stewing beef, such as shanks,
mm cubes
• 450 g beef bones
• 8 cups water
• 1 medium onion, coarsely chopped
• 1 large carrot, scraped and coarsely
• 1 bay leaf
• Salt to taste
• 6 peppercorns or 1/4 teaspoon
ground black pepper
• 1 celery stalk, coarsely chopped
• 2 sprigs parsley
• 1/2 teaspoon thyme
Directions:
Brown the meat in a little oil in a pot or frying pan
(the meat should still be raw in the middle).Remove
and place on a platter. Drain off any excess fat. Add
the meat and remaining ingredients to the Mellerware
pressure cooker. Lock the lid in place, select soup
setting and adjust time (see below). When cooking
is complete, remove the lid and strain by pouring it
through a strainer which has been lined with a couple
of layers of damp cheesecloth. Press with the back of
a wooden spoon to extract as much liquid as possible.
Cool, then refrigerate overnight and remove any
congealed fat that has collected on the surface.
Suggested time: 40 minutes
Suggested setting: soup
Beef Stroganoff
Serves 4
• 900 g beef stew meat or round
steak, cut into 25 mm cubes
• 3 tablespoons vegetable oil
• 2 tablespoons flour
• 1 large onion, chopped
• 1 teaspoon garlic
Makes about
• 1 cup beef broth
• 125 g fresh mushrooms, sliced
• 2 tablespoons tomato paste
cut in 25
• 1 tablespoon Worcestershire
• 1 cup sour cream
• Salt and pepper to taste
• 1 package egg noodles, cooked
chopped
Directions:
Brown the meat in a little oil in a pot or frying
pan (the meat should still be raw in the middle).
Add the contents of the pot and the flour to the
Mellerware pressure cooker and mix well. Stir in
onion, garlic powder, mushrooms, tomato paste, and
Worcestershire sauce. Blend thoroughly. Lock the lid
in place and select the correct setting and adjust time
(see below). Once cooked, release pressure and open
lid. Stir in sour cream and blend well. Serve over hot
egg noodles.
Suggested time: 25 minutes
Suggested setting: meat
sauce
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