Meat according to the recipe of the beginning of the last century

Tell me, will it work in a metal bowl at Shteba or is it better not to risk it?

[Svetlana]

Svetlana, I did it in the metal in Shtebe - everything turned out great

Girls, I got it in the oven. What temperature should I set? Tell me please.

[Tatyana]

Tatyana, Thank you! Next time I'll try. Today I did not dare, I made it in another pressure cooker with a non-stick bowl. I wanted without water, but the pressure cooker did not gain pressure. I had to add 40 ml.
Doesn't the oil burn in a metal bowl?

[Svetlana]

Svetlana, I did not burn: there is a lot of moisture from the meat, it is mixed with butter, and a very tasty sauce is obtained.

Thanks, I'll try)

[Gasha]

Gasha, thanks for the recipe, the meat turned out to be very tasty, today I will cook again, only I didn’t cook it in my staff for 30 minutes, I ran the program twice and I won’t add water. Today I again put three pieces of veal in the staff (it is closer to beef) about three kg in a non-stick bowl and did not add three pieces of oil and water, the time is 60 minutes on the prog meat. the meat is super tasty and about a liter of broth, another recipe in a notebook. thank you very much

Gasha, thanks for the recipe! Today I stumbled upon it by chance and decided to try it (soon my daughter's silver wedding). There are only 2 pieces of beef in the freezer - 1 with bone, and the second bag is cut into pieces. I read the whole topic, so I put frozen pieces (about 300 g) in the MV on pieces of butter and for stewing. The oil melted and she switched to heating ... I opened it, added a little water and now the delicious smell has gone ... I think that I will make a big piece for the anniversary and everyone will be happy!

[Gasha]

Gasha, how this recipe helps me out! Today I had to run early in the morning for the Saturday work, but there is no lunch. She took out a turkey fillet, generously sprinkled it with rosemary and then everything according to the recipe. They came, delicious hot meat was waiting for us. After cooking, I always cut it into pieces and return it to the resulting sauce. Rosemary sounds amazing here, perhaps because of the combination with butter. It was the boneless turkey thighs that I liked the most for this recipe, although the beef is also delicious. In general, thanks, great recipe!

She took out a turkey fillet, generously sprinkled with rosemary

My turkey thigh is bored in the freezer. I'll do it tomorrow.
Thank you, Zhenechka, for the idea of ​​sprinkling with rosemary.
I also love this recipe, but somehow I did everything with beef.

Girls, tell me, is it 0.7 or 0.3 in the Shteba? Who cooked at Shtebe? It takes 30 minutes, I think ...
I really want to try this weekend ...

[Margarita]

Margarita, I cooked at Shteba by 0.7. Half an hour was enough, in the same place, in addition to these 30 minutes, while the pressure is accumulated and then released, the cooking process is in progress. True, I think it also depends on the quantity and quality of meat.

Yes, now I made it in the staff, put it on a plate, drained the sauce. There will be guests tomorrow, we'll try. I have a one-year-old calf, fed, well-fed, even in the stew, the fat evaporates from pork. Oil 120 gr, water 1 multi glass, sauce at the exit 300 gr, amazingly smells

Added Wednesday 07 Sep 2016 5:01 PM

Now I put small raw potatoes in this sauce, and cut the meat on top and set it to stew for 15 minutes. I scraped a piece. Vkuuuusno

[Gasha]

Gasha, once again brought thanks for the recipe, it's like a lifesaver for me, I cook often, so I cooked it again yesterday, there were 4 large pieces of meat weighing about 4 kg, I add only 2 tablespoons of butter and no water, yesterday there were 3 large I added apples (as it was left from another preparation), put them overnight, today I got the meat, and I evaporated the sauce by half almost like mashed potatoes, very, very tasty, while I have my apples I will constantly add. Thank you very much for the recipe.

[Gashenka]

Gashenka, thanks for the delicious, wonderful and outrageously easy to prepare recipe!
I cooked in a new toy, slow, on High 4.5 hours, it worked!


This is half, the first already

Oh, and now I have this ordinary dish! Loved the turkey, pork and beef :))

Who ever made elk? Tell me, you need to soak it for a long time.

Who ever made elk? Tell me, you need to soak it for a long time.

I cook only elk, I never soak anything. I take it out of the freezer, because this is a quick-duty dish, there is a piece of butter at the bottom of the butter, and a piece of frozen elk meat is salted on top. It turns out that you can eat meat with your lips

[Katerina]

Katerina, and they always tell me that it is necessary to soak her day. What about blood? When I soak, I often change the water, there is a lot of blood.

[Katerina]

Katerina, and they always tell me that it is necessary to soak her day. What about blood? When I soak, I often change the water, there is a lot of blood.

Well, I don't know ... I cook everything from sahatina, I just don't have any other meat, my husband is a hunter. If I soaked it, then I would constantly have basins with meat at home. I grew up on this meat and with full responsibility I declare that I do not soak elk, never. Delicious meat, willow cutlets, and manti, and meatballs and just a piece according to this recipe is obtained from not soaked, tasty meat But, my husband gets the meat himself and I am sure of the result.
If you are samnevat try to cook in one pan a piece of not soaked meat and soaked and compare the taste. Maybe not worth it

Delicious! Thank you. My husband said he had never eaten such potatoes in his life

They did it twice in a cartoon cooker (dir. Stewing) The first one - I didn't like a whole piece, it was harsh and a lot of liquid. (Beef)
The second time, they were cut into pieces, 1/10 of the weight of meat and a little water (by eye, where with 1/20 of the weight of meat), stewing (90 ° C according to technical data) and 2 hours + 1 hour (with a revolution). Delicious.

I really love this recipe and do it all the time. Beef is generally awesome, but we have pork more often. and delicious too.

which part of pork is suitable for this recipe?

I'm ashamed to say, I don't understand pork parts

I don't understand pork parts

/
But what about the meat you buy?

Vika, by eye! .. If the eye liked it, then I take it ...
I don’t know how where, we sell a shoulder blade in layers with skin, the loin is also straight "fanned out" and also with skin, a ham in a ring, right on the price tag: a ring, a bone in the middle, pulp all around, and also skin ...

Yes, and I am an eye. I looked to see if it looked good, was there a lot of fat. I don't even know - pork is never tough, and I rarely cook beef and only in a pressure cooker, it makes everything soft.
But you really need to read how the ham differs from the tenderloin)).

pork is never tough

but I have it sometimes dry and tough. maybe "kalinar" with a capital letter and maybe such meat. I buy a neck more and more often.

Neck? And I just never took it at all, because I heard from somewhere that it was tough.

[Robin bobin]

Robin bobin, Lena, tough beef neck. But pork - juicy and soft meat

heard that she was tough.

well kaaak ... the kebab is the very best of her and the steaks too

[Trishka]

Trishka,
And you need to add water to the slow cooker, I would cook it without water (but I rarely cook beef, so I'm afraid to make a mistake)

We have been cooking for a year and almost every week +/-, mainly beef, BUT we cut the meat into pieces, so it is more convenient for us. In a slow cooker (stewing), without water, there is a lot of liquid from the oil, and plus the moisture of the meat. And what is there to burn, burn, the temperature is max. 90 ° C and the lid is closed. (Steam)

Girls and boys! I want to cook meat (beef and turkey fillet) I have a pressure cooker and a slow cooker (Kittenok) So here are the actual questions: How long does it take to cook beef in a slow cooker and in a pressure cooker, and how much turkey is in a slow cooker and in a pressure cooker? Probably in this thread there are answers to my questions, but honest pioneer laziness to re-read all the pages! Be kind, tell me so as not to spoil the food and my assistants! I want to try the recipe in different variations
PySy, Gasha, thanks for the recipe