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Easy mincemeat under pressure

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Easy mincemeat under pressure

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Tempo de preparo

1 hour(s)


8 servings

Raquel Novais

  • Ingredients
  • Recipe
  • Tenderloin600 g
  • Wheat Flour3 tablespoon
  • Carrot1 cup
  • Celery1 cup
  • Leek1 cup
  • Onion1 cup
  • Thyme branch1 unit(s)
  • Bay leaf2 unit(s)
  • Rosemary branch1 unit(s)
  • Tomato extract2 tablespoon
  • Olive oil3 tablespoon
  • Parsley to taste
  • Salt and black pepper to taste
  1. Cut the meat into small cubes (2 cm), remove excess fat. Heat the pressure cooker well, and add a drizzle of olive oil. Place the cubes of meat to brown, if your pan is not very big, first brown one half, remove it from the pan and brown the second half.
  2. Add 2 tablespoons of flour to the browned meat, mix and add the onion, carrot, celery and leek chopped into small cubes, sauté for 1 minute. Add the tomato paste and a pinch of salt to the pan. When it starts to “get” at the bottom, add 1 cup of water and stir well to release the flavor from the pan to the broth.
  3. Put the thyme, rosemary and bay leaf, add water until the meat is covered and cover, when the pan starts to sizzle, lower the heat and let it cook for 40 minutes. Correct the salt and add the chopped parsley to finish.

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