Meat (preparation) in the Steba pressure cooker

Today I have Hungarian goulash, according to the recipe of the writer Lukyanenko.
Cooking time, while the potatoes are boiled, that is, it cannot be lazier

I also make such a stew of veal, but longer (1.39 is the maximum time on meat). And then I put it in plastic containers and in the freezer. I take out one container and store it in the refrigerator (no more than a week). And now I take the stew from it, because with the packages you can't guess how much to put, and sometimes you need a couple of spoons. I cook almost everything on it, and soups, and buckwheat, and rice, and potatoes. And sometimes, I even eat like that

[shlyk_81]

shlyk_81, I tried a little longer, as for me, then when cooking, the meat boils hard and loses its taste.
You have a full-fledged stew. And here it is just a semi-finished product that is prepared already in a dish.

[Lerele]

Cool! It seems nothing new, but very valuable information for me !!!
Thank you so much, Lerele!

[Natusichka]

Natusichka, I myself learned so much from here, glad that it will come in handy.

[Girls,]

Girls, somewhere I saw a recipe for stewed meat in Shteba, I don't remember where I saw it.
I need to get in banks, take away.
Tell me please.

I don’t know about Shteba, but Omeloka has a canned stew cooked in Cuckoo

Canned stew (Cuckoo 1054) (Omela)

[Natusichka]

Natusichka, Tanyulya has a recipe. I did it in the staff, put the meat in jars, twisted it, water in a saucepan up to the shoulders and on the soup mode for the maximum time. Delicious.

[Natusichka]

I need to get in banks, take away.
Tell me please.

Natusichka, You made canned fish in Shteba? The principle is the same with meat. Salt 10-11 grams per kg of meat, spices to taste (do not put raw garlic), stuff tightly into the jars not reaching 2 cm to the edge, and sterilize for 90 minutes on the Meat mode (for example).

[Girls,]

Girls, Thank you!
Yes, I made canned fish, incredibly tasty, especially from mackerel! But I keep them in the refrigerator. And here you have to go, that's why I'm asking. Is it possible to store them simply in the car, at least a day. Will it go bad. God forbid poisoning.
And in Cuckoo the pressure is the same as in Shteba? Do the same amount of time?

[Natusichka]

Natusichka, yes, nothing will happen for a couple of three days for sure, even without a refrigerator. I once forgot one jar on the balcony, some in bags, and some in the jar after cooking, I had to put it in the refrigerator, and I put it on the balcony to cool down for the night and forgot. It was summer, not hot, but summer. So this jar, not sterilized, just closed with a screw cap, stood for several days, no less than 3 days for sure. Then I put it in the refrigerator and she got it there

[Lerele]

Lerele, got it. We have already made 3 banks. We will do more.

Girls, and what is the temperature on the meat, no one knows? Yesterday I was tortured to make 9 cans of wild boar stew in the Steba 41 oven. I want to taste a full bowl of meat in Shtebe and put it in sterile jars.



I have 106 degrees on the meat program. For the death of botulism spores, 124 degrees are needed, I don't remember exactly the time. So if for storage, you need to put it in jars and in the oven, and then just close it tightly. Do you think I'm right?