Scopri come preparare un #spezzatino speziato in pentola a pressione, un piatto ricco di sapori avvolgenti grazie alla cannella, al cumino, al peperoncino e alle foglie di alloro. La carne di manzo, passata nell’amido, diventa tenera e succulenta, mentre le patate, cotte insieme alla carne, assorbono i deliziosi aromi. La cottura in pentola a pressione permette di ottenere un piatto saporito e pronto in meno di un’ora, perfetto per una cena gustosa e #confortante. Un piatto che unisce tradizione e sapori speziati, ideale per chi ama i piatti ricchi di gusto e velocità di preparazione.
Ingredients
Beef stew
800 g
Vegetable broth
500 ml
Yellow potatoes
4 u (800 g)
Cornstarch (Maizena)
2 tablespoons
Garlic
2 cloves
Bay leaf
2 leaves
Chili powder
1 teaspoon
Cumin
1 teaspoon
Ground cinnamon
1 teaspoon
Golden onion
1 u (150 g)
Fine salt
to taste
Black pepper
to taste
Nutritional Values
Nutritional values per serving
Carbohydrates
Proteins
Fats
Calories
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other
external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions.
Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.
Procedure
0. Cut the beef into 1-inch cubes. Dredge the cubes in cornstarch, making sure they're well coated. This will help the meat become more tender and the sauce thicker.
1. Heat the extra virgin olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot, add the beef cubes and brown them on all sides until golden brown. This will give the meat a richer flavor. Once browned, transfer the meat to the pressure cooker.
2. In the same pan, add the chopped onion and garlic and sauté for 2-3 minutes, until translucent and fragrant.
3. Add the cinnamon, cumin, sweet paprika (if using), and chili pepper (whole or crushed, depending on your spiciness preference). Sauté for a minute, allowing the spices to release their aroma.
4. Transfer the onion and spice mixture to the pressure cooker, along with the browned meat cubes. Add the diced potatoes, bay leaves, and salt and pepper to taste. Pour in the hot broth (or hot water) until the meat and potatoes are just covered.
5. Close the pressure cooker and cook over medium heat for about 30-35 minutes from the moment it starts to whistle. If you have an electric pressure cooker, set the stew or meat setting for the same amount of time.
6. Once cooked, let the pressure cooker vent before opening it. Gently stir the dish, taste, and adjust salt and pepper if necessary. Serve the stew hot, accompanied by a side of vegetables or a slice of crusty bread to soak up the delicious sauce.
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15 minuti
Media
4
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.