High Casserole with Vegetables in Pressure Cooker
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beef brisket
- 750 g potato (s), waxy
- 250 g celery
- 250 g carrot (s)
- salt and pepper
- 1 leek
- 1 bunch parsley, smooth
- 500 ml vegetable stock
- 2 tablespoon lard
Print Recipe
Pin Recipe Instructions
- Chop the meat and fry it in the lard in a pressure cooker. Wash, chop and add potatoes, celery, leek and carrots. Add the vegetable stock. Stir everything, season to taste with salt and pepper, bring to the boil, carefully defoam, put the lid on and wait until steam comes out continuously for 1 minute. The highest locking on the handle, wait until the pin is completely out (2nd ring). Let boil for 10 minutes while holding the pen on the 2nd ring. Put on a cold stove top to evaporate. Open and stir well. Garnish with the chopped parsley.
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