MANGALOREAN BEEF AND BACON GRAVY RECIPE
Steps:
- Combine meat, ginger paste, garlic paste, pepper, vinegar, and 2 teaspoons salt.
- Heat 1 1/2 tablespoons oil in pressure cooker on medium high heat until shimmering. Add cloves and cinnamon and stir until fragrant, about 1 minute. Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape. Transfer beef and juices to a large bowl.
- Wipe out pressure cooker, add remaining oil, and return to medium-high heat until shimmering. Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes. Add green chiles and stir until fragrant-about 2 minutes. Add red chile and turmeric powder and stir vigorously, so as not to burn the spices and cook for 1 minute. If they tend to stick or discolor add a few drops of water. Add the bacon and stir until the bacon begins to render, about 5 minutes. Add the tomato puree and cook, stirring, until the oil is fragrant and separates from the mixture, about 5 minutes. Add water, bring to a simmer, and cook for 10 minutes. Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes. Season to taste with salt if necessary, and serve with bread or rice.
Nutrition Facts : Calories 840 kcal, Carbohydrate 30 g, Cholesterol 162 mg, Fiber 6 g, Protein 51 g, SaturatedFat 15 g, Sodium 1869 mg, Sugar 11 g, Fat 59 g, ServingSize Serves 3, UnsaturatedFat 0 g
MANGALOREAN BEEF AND BACON GRAVY - 2.5-QT. PRESSURE COOKER
Entered for safe-keeping, adapted from Denise Dsilva Sankhe (from Mumbai) as featured on Serious Eats blog. This could fit in a 2.5-quart pressure cooker. Prep time includes 1 hour for marination, although it could also marinate overnight, if you have the time. See Recipe #76581 to make your own ginger-garlic paste (it's easy!). This region's food is fairly spicy, similar to South Indian cuisine, but you can see the Portuguese influence.
Provided by KateL
Categories Stew
Time 1h50m
Yield 3 serving(s)
Number Of Ingredients 19
Steps:
- Combine meat, ginger paste and garlic paste, pepper, vinegar, and salt. Marinate 1 hour or overnight in the refrigerator.
- Heat oil in pressure cooker on medium-high heat until shimmering.
- Add cloves and cinnamon stick and stir until fragrant, about 1 minuts.
- Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes.
- Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape, per recommended method for your pressure cooker.
- Transfer beef and juices to a large bowl.
- Wipe out pressure cooker, add 1 1/2 tablespoons vegetable oil, and return to medium-high heat until shimmering.
- Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes.
- Add green chillis and stir until fragrant, about 2 minutes.
- Add red chilli and turmeric powder and stir vigorously to prevent spices from burning, and cook for 1 minutes. If the spices tend to stick or discolor, add a few drops of water.
- Add bacon and stir until the bacon begins to render, about 5 minutes.
- Add the tomato puree and cook, stirring until the oil is fragrant and separates from the mixture, about 5 minutes.
- Add water, bring to a simmer, and cook for 10 minutes.
- Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes.
- Season to taste with salt, if desired. Serve with naan bread or rice.
Nutrition Facts : Calories 930.3, Fat 74.7, SaturatedFat 23.7, Cholesterol 155.7, Sodium 2351.1, Carbohydrate 27.4, Fiber 6, Sugar 11, Protein 39.4
CL BEEF POT ROAST AND GRAVY - 6-QT PRESSURE COOKER
Entered for safe-keeping, adapted from Julianna Grimes, September 2010 Cooking Light. Calls for 6- or 8-quart pressure cooker. For best results, use Pressure Cooker Beef Stock for lower sodium but rich taste. Don't omit the parsnips or turnips -- they provide a very mellow flavor. I don't see many potatoes labeled Yukon Gold any more; now they might be called "yellow". A serving = 3 oz. beef, 2/3 cup vegetables, and 2 tablespoons sauce.
Provided by KateL
Categories One Dish Meal
Time 1h36m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle roast evenly with salt and pepper.
- Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
- Add roast to cooker. Sauté 5 minutes, browning on all sides.
- Stir in 3 cups rich beef stock and wine.
- Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
- Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
- Close lid securely. Return to high pressure, cook 1 minute.
- Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
- Remove roast. Slice roast thinly, and place on a platter.
- Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
- Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
- Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
- Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
- Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
- Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.
Nutrition Facts : Calories 239.6, Fat 7.9, SaturatedFat 3.3, Cholesterol 74.8, Sodium 549.2, Carbohydrate 14.8, Fiber 2.1, Sugar 3.2, Protein 26.2
SL ROAST WITH ONION AND MUSHROOM GRAVY - 6-QT. PRESSURE COOKER
Entered for safe-keeping, adapted from Donna Davidson in November 2000 Southern Living, times are for 15 psi 6-qt. (or larger) stovetop pressure cooker. See notes at the end of directions for necessary changes to prepare in an electric pressure cooker, such as Instant Pot. 5/24/18: I loaded the recipe as I would prepare it in a 6-quart Instant Pot electric pressure cooker; it is available here: http://www.food.com/recipe/sl-roast-with-onion-mushroom-gravy-6-qt-instant-pot-535868
Provided by KateL
Categories Roast Beef
Time 38m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle roast evenly with pepper. Place in 6-quart or larger pressure cooker.
- Add mushroom soup, onion soup mix, beef bouillon cubes and 2 cups water.
- Secure lid. Over medium-high heat, bring to HIGH pressure (2nd bar,15 psi). Adjust heat to stabilize just at high pressure. From moment high pressure was reached, cook 20 minutes. (Check recommended cooking time in your manufacturer's manual.).
- Remove from heat and use quick pressure reduction method recommended by your manual. The recipe recommended running cold water over the lower edge of the cooker.
- Remove lid, directing steam away from you.
- Remove roast, and keep warm.
- Stir together cornstarch and 2 tablespoons water. Add to liquid in pressure cooker. Bring to a boil, then cook for 1 minute.
- Serve gravy with roast.
- -- MODIFICATIONS FOR USING ELECTRIC PRESSURE COOKER, added May 11, 2018 --.
- DO NOT ADD canned condensed Cream of Mushroom Soup during Step 2. The safety sensors of the new electric pressure cookers will give a "Burn" error if you do. (We'll add the condensed soup after pressure cooking.).
- For an electric pressure cooker, cook at High pressure for 40 minutes.
- DO NOT RUN COLD WATER OVER THE LID of an electric pressure cooker for quick release! Allow pressure to reduce naturally for 12 minutes, then you can do a quick release of remaining pressure.
- Add the Cream of Mushroom soup after pressure cooking, before the cornstarch step. If you want to make your own condensed cream of mushroom soup, "This Old Gal" recommends: 1) in a liquid measuring cup, whisk 1 cup cold milk with 2 Tablespoons cornstarch until well blended. 2) Add to pressure cooker pot, press SAUTE button. 3) Stir in 1 1/2 tablespoons butter, 1 teaspoon beef bouillon granules (or Better than Bouillon), 1/2 teaspoon of sea salt, and a dash of pepper. Oh, and add a (drained) small can of mushrooms or 1/4 cup of sauteed mushrooms to make it "mushroom" soup. (Or, if you are a Mushroom Lover, saute 8 ounces of mushrooms on the stove, and add them to the pressure cooker pot at this point.) 4) Heat to a boil, stirring frequently. 5) Simmer on low for one minute more to thicken.
- After incorporating the cream of mushroom soup ingredient(s), decide if you still need to add the additional 2 tablespoons of cornstarch and 2 tablespoons of cold water to reach desired consistency.
Nutrition Facts : Calories 284.1, Fat 12.4, SaturatedFat 4.9, Cholesterol 100, Sodium 1200.9, Carbohydrate 10, Fiber 0.4, Sugar 1.3, Protein 33.5
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