MEAT

Festive Bayrischer Gulasch

1 Festive Bayrischer Gulasch

Preparation Time: 30 minutes Servings 8

Nutrition Values: 334 Calories; 15.3g Fat; 8g Carbs; 38.2g Protein; 3.3g Sugars

Ingredients

tablespoon olive oil

pounds rump roast, boneless and cubed Salt and ground black pepper, to taste red onion, chopped

Directions

cloves garlic, minced tomatoes, puréed

habanero pepper, seeded and sliced green bell pepper, seeded and sliced 1 red bell peppers, seeded and sliced cups chicken stock

1/2 cup dry red wine

1/2 teaspoon dried rosemary 1/2 teaspoon dried basil

1/2 teaspoon dried oregano 1/2 teaspoon caraway seed

1 tablespoon coconut aminos 1 cup sour cream, to serve

  1. Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil; once hot, cook the rump roast for 3 to 4 minutes.
  2. Season with salt and black pepper to taste. Add a splash of wine to scrape up any browned bits from the bottom.
  3. Add the onion, garlic, tomatoes, peppers, chicken stock, remaining wine, rosemary, basil, oregano, caraway seeds, and coconut aminos.
  4. Secure the lid. Choose “Meat/Stew” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
  5. Ladle into serving bowls; serve dolloped with sour cream. Bon appétit!

2.   Garbure Gersoise Soup

Preparation Time: 30 minutes Servings 6

Nutrition Values: 324 Calories; 17.9g Fat; 6.8g Carbs; 34.6g Protein; 1.9g Sugars

Ingredients

Directions

tablespoon grapeseed oil

pounds top chuck, trimmed, boneless and cubed slices slab bacon, chopped

1/2 cup yellow onion, chopped

celery ribs, sliced parsnip, sliced teaspoons beef base cups water

1/4 cup dry white wine ounces tomato purée head savoy cabbage Sea salt, to your liking

teaspoon dried juniper berries 1/2 teaspoon dried sage, crushed

1/2 teaspoon dried rosemary, leaves picked teaspoon whole mixed peppercorns

sprigs parsley, roughly chopped

  1. Press the “Sauté” button to heat up the Instant Pot. Now, heat the oil; once hot, cook the chuck for 2 to 3 minutes on each side.
    1. Add the remaining ingredients and stir to combine well.
    1. Secure the lid. Choose “Meat/Stew” mode and High pressure; cook for 25 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
    1. Serve in individual bowls garnished with some extra fresh parsley if desired. Bon appétit!

3.   Spezzatino di Manzo

Preparation Time: 50 minutes Servings 6

Nutrition Values: 324 Calories; 17.9g Fat; 6.8g Carbs; 34.6g Protein; 1.9g Sugars

Ingredients

Directions

tablespoon bacon grease

pounds chuck roast, trimmed and cubed onion, diced

cloves garlic, sliced ounces celery, diced cup cabbage, diced cup fennel, diced

1 carrot, sliced

1/2 cup tomato puree

cups broth, preferably homemade tablespoons balsamic vinegar bay leaves

1 teaspoon winter savory

1/2 teaspoon black peppercorns, crushed 1 teaspoon dried rosemary

  1. teaspoon dried thyme

Sea salt, to taste

tablespoons fresh basil, snipped

  1. Press the “Sauté” button to heat up the Instant Pot. Now, melt the bacon grease; once hot, cook the chuck for 2 to 3 minutes on each side; reserve.
    1. Add the onion and cook an additional 3 minutes or until it is translucent.
    1. Add the vegetables to the Instant Pot. Then, stir in tomato puree, broth, balsamic vinegar, bay leaves, winter savory, black peppercorns, dried rosemary, thyme, and sea salt.
    1. Secure the lid. Choose “Meat/Stew” mode and High pressure; cook for 40 minutes. Once cooking is complete, use a natural

pressure release; carefully remove the lid.

  • Serve garnished with fresh basil. Bon appétit!
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