Well, I wasn't looking to head out again, so improvisation was the name of the game. Surprisingly, it actually came out better than I had any cause to hope... enough so, that this (with a bit of tweaking) is likely the "base" from which I'll make any further experiments.
Preparation
- Dissolve 1 beef bouillon cube in 1c. of water (mug and a Keurig works well for this)
- Re-hydrate about 2c. of dried mushrooms, and reserve 1c. of the resulting liquid
- Peel and quarter about 1lb. of potatoes
- Skin and cut an onion into wedges (8 worked fine for me)
Procedure
- Heat Instant Pot on Saute setting
- Add 3T. butter, allow to melt
- Add onion wedges, knock them about a bit with a wooden spoon while they soften to let the layers separate. Once the onion has started to soften
- Add 1lb. cubed stew meat, brown on all sides.
- Add 3T flour and stir to absorb the liquid fats in the pot
- Add the reserved "mushroom water", use to de glaze the bottom of the pot
- Add the following ingredients and stir to complete the sauce/soup/whatever:
- Prepared beef bouillon
- 1c. off-dry mead (just because I don't have beer, doesn't mean I don't have anything useful lying around!)
- 1t. thyme
- 1t. garlic salt
- 1T. Worcestershire sauce
- 1T. steak sauce
- Add the mushrooms, potatoes, and a 1lb. bag of baby carrots to the pot, and stir to combine
- Top off with some fresh-ground pepper
- Cancel out of Saute mode, close/lock the lid, and hit the Meat/Stew button. In my case, it was done cooking about 40 minutes after that.
No comments:
Post a Comment