Meat (preparation) in the Steba pressure cooker

Meat (preparation) in the Steba pressure cooker

Category: Meat dishes

Ingredients
Meat - beef	2.5KG
Salt pepper

Cooking method

• I have already been asked several times about my * stew *. I decided to draw up a recipe and show my meat preparations.
• I think the idea will be useful to many.
• You can do it with any meat, beef, pork, chicken.
• Take a piece of meat and cut it into random pieces.
• We put in a bowl of Shteba, salt and pepper.
• 
• We set the meat mode for 40 minutes.
• 
• When the pressure drops, we open it, we get such a semi-finished meat product, in broth, although not a single gram of water poured.
• 
• We take the bags for the vacuum system, unfold, seal. I have a pro cook, there is a mode for liquid products.
• 
• I got 4 bags, but the amount will depend on your needs, you can make less meat in each bag, respectively, there will be more bags.
• Can be placed in glass jars, not to the top.
• 
• We put it or put it in the freezer, and at the right time we take it out, cook soup, stew potatoes, make stew or goulash, that is, everything that you cook with stew.
• I got such a staple, which takes up little space in the freezer, but is always at hand, which greatly makes life easier !!
• 
• Bon appetit and easy cooking !!!

I do the same, but I add onions to the meat for longer.

[Sedne]

Sedne, I don’t like the onion after freezing, I tried it.
And I don’t see the point for longer, the meat is ready, all the more so then you still do something with it, and it’s completely boiled, it doesn’t hold the pieces, you get meat porridge. But here again it depends on meat.
So you can set the time according to your own experience.

[Lerele]

Lerele, I just approve of a very soft stew, lazy, and after 40 minutes (I tried) they said to put on the cooking.

[Lerele]

Lerele, thanks for posting a separate recipe. I think this is very useful for beginners. Moreover, "Black Friday" at Ozone has already begun, and Shtebochka is ours today and tomorrow at a very attractive price. So it will definitely arrive in our regiment!

[Lerele]

LereleIt's good that you posted the recipe. From time to time, the thought comes to cook a stew, for such purposes - quick cooking. Now I will definitely do it. Thank you

I also really liked the idea of ​​vacuuming this blank and sending it to the freezer. I've been sorting out the banks so far. And this method is much more rational.

It is very convenient to have such blanks. Especially for those who work.
And I also want to say, 'This is not really stew, there is no that smack of stew from a can. And yet, such meat is completely safe to eat, because it is stored in the freezer, and the bags take up little space.

Now I know where to attach 2 pieces of elk. Thank you.

I've been sorting out the banks so far. And this method is much more rational.

Here, here - and I'm about the same

[kirch]

kirch, and those who do not have a vacuum apparatus, then those can be laid out in any jars, and still in the freezer, for safety.

[Lerele]

Lerele, well done! a much needed recipe!

[kirch]

kirch, and those who do not have a vacuum apparatus, then those can be laid out in any jars, and still in the freezer, for safety.

There is a pro cook

[Lerele]

Lerele, thanks for the recipe!
I took it to the bookmarks ... now I will definitely make such a tasty blank! and how "stunned tomorrow a beginner "will have to study everything in detail!

[Borisyonok]

Borisyonok, to your health !!!!
Let Shteba only make me happy

[Lerele]

Lerele, I also cook for 40 minutes, all the same then I make cabbage soup, borscht, soups with meat. I especially like to stew potatoes with such meat. I put the hot meat in sterilized jars and screw it with sterilized lids.Cool down in the refrigerator if in summer. And in cold weather I keep it on the balcony in the table. Such meat-stew is very helpful, and the cooking time is reduced. I'll have to try to vacuum and freeze, otherwise it's a hassle with cans and sterilization. Thank you for the recipe!

[Lerele]

LereleThanks for the recipe. It is very convenient to make such preparations when you are waiting for guests. Moreover, both a pressure cooker and a professional cook are available.

[velli]

velli, and I'm afraid in jars without a freezer and in bags without a freezer too.
I read it here and do not risk it. And so it certainly helps a lot.
francevna, it's generally convenient, sometimes I'm too lazy to cook, so I took out a bag, and then you have either soup, or some other fast !!

those who do not have a vacuum apparatus, then those can be laid out in any jars

And I have a vacuum dispenser, but I put the meat in regular bags (it's a pity to vacuum). But, of course, I also store it in the freezer.

it's generally convenient, sometimes I'm too lazy to cook, so I took out a bag, and then you have either soup, or some other fast !!

Ad intended!
Yesterday I forgot to put the beef ribs to cook, so that today I can quickly bungle the soup, so now I will take the stew, fortunately, I prepared it in bulk. Or just put the pits to cook, just in the early morning, why should I transfer the stew in vain ... I'd better put it on pancakes ... Let's go ...
Irishka, fireworks!

Shtebochka is ours today and tomorrow at a very attractive price. So it will definitely arrive in our regiment!

And I ordered at an attractive price 🔗
The recipe is great, it might come in handy 🔗

[Elena Tim]

Elena Tim, greedy beef pickled cucumber
How do you just close the bags with the broth? Broth will not run out?
Christmas trees, how could I forget about pancakes with meat ??? Sometimes I want to, but with raw fried minced meat it’s fat for me, and I’m too lazy to cook meat on purpose, but right there it is, so I’m a fool !!!
And I also put the broth early in the morning, now I will go on every business, and Shteba will make the broth for me herself

Albina, I hope it comes in handy, that's why I posted it.
It's just that someone who has had pressure cookers for a long time, everyone does it (well, I think so, everyone), and whoever recently bought a saucepan may not immediately guess how to make life easier.

How do you just close the bags with the broth? Broth will not run out?

And first I cool all the meat so that the jelly has time to freeze and is evenly distributed throughout the mass. And then I already take out their refrigerator, cut the stew into identical segments with a spatula right in the pan so as not to weigh it, and put it in bags. So I have nothing to leak there.

Christmas trees, how could I forget about pancakes with meat ??? Sometimes I want to, but with raw fried minced meat I'm greasy, and I'm too lazy to cook meat specially

Oh, you know, this recipe went back to the hungry nineties. The meat was difficult to get, and if you did get it, it was a pity to let it go on pancakes. In state institutions, at that time, employees were provided with stew. So this is what my grandma came up with: you need to boil a little rice until half cooked, throw it on a sieve or a colander with small holes, rinse and let it drain properly so that there is no water in it. Then, onions (more) are fried in a frying pan, then chopped stew is thrown in and, as soon as the jelly turns into broth, rice is thrown. The whole thing is stewed under the lid for 10 minutes, no more. During this time, the rice absorbs all the meat juice, and boils itself. It remains only to mix everything well and add greens (if you want). So, in this way, from one jar of stew you can screw up a whole mountain of pancakes "with meat", and no dog will find rice in them.
By the way, those times have long since sunk into oblivion, but such pancakes have remained a favorite. Only now I make my own stew, but I can't stand the store one.

[Elena Tim]

Elena Tim, Well, how can I not praise you? You submit such ideas, just run right away and do it !!!!
With meat, too, an idea, only a saucepan is needed all the time, but you can pour it too !!

I also really liked the idea of ​​vacuuming this blank and sending it to the freezer. I've been sorting out the banks so far. And this method is much more rational.

I also put it in banks, but not for long-term storage, but for about three or four weeks.
And in the freezer in packages is even more convenient!
Thank you!

How can I not praise you then? You submit such ideas, just run right away and do it !!!!

Oh, pasiiiba!
I can also embroider with a cross ...

Oh, pasiiiba!
I can also embroider with a cross ...

This is yes ..... yes, how beautiful!

Thank you, Lilyush! Give the boy!

Great recipe and idea !!! Thank you Irina !!! I take it to the piggy bank

Thank you, Lilyush! Give the boy!

Oh, pasiiiba!
I can also embroider with a cross ...

Nuuuuuu ....... think, but I do not know how
What to measure with you then ??

[lettohka ttt]

lettohka ttt, Thank you!!!
It's good that my ideas, and not only from Frau Tim, go to the masses

[Lerele]

Lerele, how are they going!
Pizza dough is the best for me!

[Kokoschka]

Kokoschka, thank you for your kind words !!!!!!

[Lerele]

Kokoschka, thank you for your kind words !!!!!!

Lerele,: girl_hug: hug night!

The most important question that worries me in this case is HOW DO YOU VACUATE WITH THIS AMOUNT OF LIQUID? It's not even a question, it's a cry from the heart. I also have a proficouk, but even raw meat, carefully wiped off with paper towels, you vacuum up the figs, the liquid creeps up to the weld seam, and that's it, finita a comedy, the seam is not welded, no matter how long the bags I take

[Kara]

Kara, in the photo I have a package on the table, but this is to take a picture. And so I move the pro cook to the edge of the table, and the bag of meat hangs down. I put on moist, the suction starts, as soon as the liquid comes to the sealing point, the suction stops. Honestly, sometimes a little liquid gets into the vacuum apparatus, but it solders well anyway, it doesn't leak anywhere.

Yes, I just didn't hang it down. It can be seen that my hands are completely crooked, it is not an option to solder something with the liquid, she, the liquid immediately rushes to the seam like a mad one and that's it, not a fig is sealed and a full water vacuum cleaner.

[Kara]

Kara, Irina, I put wet food in ordinary freezer bags, then put it in the vacuum bag with the open side and straighten the bag so that it is slightly open at the top. Air is pumped out very well, the liquid does not have time to reach the seam. But without a double bag it comes and is sealed, but just in case I wipe the edges of the bag with a paper napkin and make a second seam.

I, too, rushes, but solders all the same. At first I was scared, now I do not pay attention, I wipe the inside after each sealing.

[Lerele]

Lerele, Irish, thanks for this method of preparing meat, it will be in great demand in the near future !!

[Rada-dms]

Rada-dms, you know how convenient !! I always have such meat in the freezer, especially if I urgently need food, then pasta, a pack of meat, a little bit of water, and the staff prepares quick naval pasta for a maximum of half an hour, or even 15-20 minutes takes.

[Lerele]

Convenient for summer, so as not to stand at the stove in the heat. Lerele, did I understand correctly that your stem is a pressure cooker?

Girls, than in this case vacuum bags are better than ordinary ones? Is it worth fooling around?
How long can such a stew be stored in the freezer?

[Elina]

Elina, yes, Shteba's pressure cooker.
It seems to me that meat is better preserved in vacuum bags. Although we store just meat in ordinary bags, and it lies to itself
And it can be stored for a long time in the freezer. I got the last package the other day, which I did already in July.

[Elina]

Elina, in vacuum is another matter! Minced meat, as they did yesterday, etc.

[Lerele]

Lerele, I want to unload a little from the kitchen, thanks! And I'll do more for my mom! Is it possible to make minced meat already cooked so that it does not bother with grinding?

[Rada-dms]

Rada-dmsBy the way, it seems to me that minced meat can be fried without oil in a pan and I didn't do that myself in packages, but I have cooked sous vide and meat in the freezer. I take it out, fry it and lunch or dinner is ready.
It is very convenient for me that you cook a lot once, and then only quickly finish cooking.

so that it is slightly open at the top.

I did not get it. Which package is ajar? Which one is inside?

pasta, a pack of meat, a bit of water, and the staff prepares quick naval pasta for a maximum of half an hour, or even 15-20 minutes takes.

And do not share the exact proportions of pasta and water ...
And which regime in Shtebe to choose ...

[kortni]

kortni, I do everything by eye, liquids a finger higher than pasta, I do on vegetables, about 5 minutes. Time depends on pasta.

I did not get it. Which package is ajar? Which one is inside?

Lyudmila, I understood everything correctly.
Vacuuming frozen dumplings today and was upset. I decided to use packets after pickling cucumbers and tomatoes. It pumps out the air well, seals it, and then the tightness is broken. It can be seen that some kind of microcracks appear, so I could not determine.