Pickle with frozen beef in Oursson pressure cooker

Category: First meal
Pickle with frozen beef in Oursson pressure cooker

Ingredients

Frozen beef, pitted 100-150gr.
medium potatoes 3-4 pcs.
pearl barley 0.5 cups
pickled cucumbers (pickled) 1-2 pcs
bulb onions 1 onion
carrot 1 PC.
Bay leaf 1 to taste
dried herbs taste

Cooking method

  • I peeled the potatoes, cut them into a slow cooker, took out a piece of frozen beef from the freezer there, poured the washed pearl barley, poured water and set it on the mode BOIL at 1.20 pressure 3(I was afraid that the frozen meat would not be cooked) separately in another multicooker (frying pan) make frying from onions, carrots, pickled (salted). At the end of the program, I added frying to the multicooker and turned on the mode HEATED for 10 minutes.
  • It turned out very tasty! the meat just melts in your mouth, the pearl barley is boiled over 5+, the potatoes remain intact! The soup has a rich taste, infused.
  • Next time, instead of 1.20, I will turn it on to 1.00 on the Boil pressure mode 3.
  • Bon Appetit!

Time for preparing:

1.30

Cooking program:

multicooker

Admin

ABOUT! Great, let's try to cook it, thanks!
Medusa
With increased pressure and temperature, which are the place to be in a pressure cooker, the use of salted or pickled cucumbers should give slightly different results due to the different pH of the liquid phase.
Therefore, I would like to know exactly which cucumbers provided excellent cooking of meat, barley and potatoes in such conditions.
Olekma
Quote: Medusa

At increased pressure and temperature, which are the place to be in a pressure cooker, the use of salted or pickled cucumbers should give slightly different results due to the different pH of the liquid phase.
Therefore, I would like to know exactly which cucumbers provided excellent cooking of meat, barley and potatoes in such conditions.
I use pickled cucumbers And besides, the cucumbers with meat, potatoes and barley were not cooked, they were added along with the frying after the end of the Cooking program and boiled for only 10 minutes on the Warm up mode.
Medusa
2 Olekma: To blame, not delving into the subtleties of the recipe and the many functions of the Oursson pressure cooker / multicooker.
Cassiopeia
Prepared a pickle for lunch today!

Moved a little away from your recipe. Fried onions, carrots, cucumbers and a little sausage (lying restless) on the "baking" for about 7 minutes, then added chopped raw meat (previously defrosted), turning it over a couple of times for another 3 minutes.

I switched on "cook" for 1-15 minutes, added potatoes and barley. Filled with water (boiling water) to the maximum. Pressure 3.

I overdid it a little with pearl barley (it was necessary a little less). Everything is fine!!! The OUTSIDE meat, potatoes and barley are whole, very tasty.

Pickle with frozen beef in Oursson pressure cooker
Tanyulya
Cassiopeia, the photo is very appetizing.
Cassiopeia
Tanyulya, thank you very much Husband appreciated
Olekma
Cassiopeiawhat a delicious photo!
Nastasya78
And if you do not from a frozen piece, but a chilled one? There will be a difference in cooking?
Olekma
Quote: Nastasya78

And if you do not from a frozen piece, but a chilled one? There will be a difference in cooking?
I think not, although it depends on what kind of meat, if chicken or veal, then the time can be reduced.
Nastasya78
Well, I prepared it. To be honest, the soup is no different from the one cooked in a saucepan.Nevertheless, it is better to stew beef or veal in a pressure cooker, rather than boil it (at a pressure of 3). I had veal. I cooked for an hour. This time was not enough. The meat seemed to disintegrate into fibers easily, but at the same time it remained tough. Small ate with difficulty. When stewing, the meat is softer and the broth is more aromatic. In addition, I will no longer cook from frozen meat! There was a lot of foam. She settled down and remained in the broth, where there was already barley and potatoes. That is, the option to strain the broth is gone. In addition, the lid, elastic band and valves remained dirty from the foam. This is my first time. The lid was always clean. I will cook next time only from chilled. For barley, an hour seemed a bit too much to me, and the potatoes were too soft, albeit whole. If you have already forgotten to defrost the meat, it is probably better to boil or stew it separately, strain the broth and only then cook further .. I love carrots in cubes. Remained also firm. It must either be added with a stick and potatoes, or if with frying, then just grate it! Well, something like this. No complaints about the author. Thanks for the recipe. It is important in emergency cases, when there is only frost at home and there are no options. But you always want to improve the result. For God's sake, no offense!
Olekma
Quote: Nastasya78

Well, I prepared it. To be honest, the soup is no different from the one cooked in a saucepan. Thanks for the recipe. It is important in emergency cases, when there is only frost at home and there are no options. But you always want to improve the result. For God's sake, no offense!
Thanks for your feedback!
Well, what are you, what grievances, we are all different and our products are different, but now you have such experience.

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