Posts tagged: Chopped Onion

Instant Pot Slow Cooker Meatloaf (Gluten Free)

By , April 19, 2013

Submitted by Brandilyn T.

YUMMY! Use ground beef or ground chicken for this recipe. You can also have the option to add potatoes for a full meal.

Ingredients

  • 1 lb ground meat
  • 1 chopped onion
  • 1 egg
  • 1 cup cooked rice
  • 1 small can drained mushrooms (I like to chop these)
  • 1 cup milk

Options

  • Thick sliced potatoes (about 1/2 ” slices) Sea salt and dry garlic grinder

Topping

  • 3/4 cup ketchup
  • 4 TBSP brown sugar

Directions

Spray inner pot with non-stick spray.

Mix Meatloaf ingredients, shape into a round loaf and place inside pot, forming to fit.

I like to form meatloaf more to one side of the pot and add thick potato slices stacked up in the remaining area next to the loaf. (If you decide to add potatoes, season them now with sea salt/garlic.)

Make your meatloaf topping and add to the top of your loaf.

Close and lock Instant pot lid and make sure the Steam Release Handle is in “venting” position. Choose the Slow Cook key and adjust (using – or +) for time. Then adjust for Temperature (using the Less/Normal/More keys – Less=Low/Normal=Med/More=High)

Cooking Time:

  • LOW 6-8 hours or on HIGH 4-6 hours

Beef Barley Mushroom Stew With Sour Cream

By , September 29, 2012

Submitted by Sharon W.

Ingredients:

  • 1/2 to 1 lb stew beef cut into chunks (decide how much or how little meat you want)
  • 1 small yellow onion chopped
  • 1 garlic clove minced
  • 3 cups beef broth(unsalted or low salt preferred)
  • 1 cup sliced fresh mushrooms
  • 1/2 tsp salt
  • 1/8 tsp black pepper, coarse ground
  • 1 bay leaf
  • 1 fresh thyme sprig (replace with dried if necessary)
  • 1 T tomato paste
  • 1 T  Worcestershire sauce
  • 1/2 cup uncooked pearl barley

Add after pressure cooking is complete:

  • 1 cup sour cream   (allow to stand at room temperature 15 minutes before adding.)
  • 1 T chopped parsley, chopped (optional)

 Instructions:

Place all above ingredients into pressure cooker.  Alternatively, if you are not short on time, brown the beef in oil or butter together with the chopped onion before commencing pressure cooking.

Bring pot to pressure and let cook for 25 minutes on meat setting.  Let pressure drop of it’s own accord.   Remove bay leaf and thyme spring.  Taste and adjust salt and pepper accordingly. Add 3/4 cup of sour cream and mix well.

Use remaining sour cream to add a dollop on top before serving.

Untraditional Beef Rouladen

By , April 26, 2012

Submitted by Teresa B. G.

Untraditional Beef Rouladen 300x225 Untraditional Beef RouladenWhenever we had friends for dinner my father would attempt beef rouladen…a traditional European Recipe.  He would do it the regular way with ham, dill pickles, celery etc.  Often it was hit and miss for him…sometimes the meat would turn out too tough, he slow cooked it in the oven for a long time.  We loved it any which way. When I started to experiment with a pressure cooker I would also make the Rouladen the traditional way.  Then I started to improvise and combine and came up with a Beef Rouladen Recipe that my family just loves.  I make it in an electric pressure cooker and have not had a failed result yet!  We love it.  Quick and easy.  It takes no time at all and company thinks I slaved all day!  Here it is:

Teresa’s Untraditional Beef Rouladen – Pressure Cooked

Ingredients:

  • Standing boneless rib roast – about 2 pounds boneless.  I buy it on sale and have it frozen on hand.  I am sure other cuts of  beef can be used as well, especially in a pressure cooker
  • 1 cup chopped onion
  • ½ cup chopped celery
  • ½ cup raisins, preferably golden but the others work as well.  Or experiment and used  dried fruit cut up….apricots or prunes
  • 2 cloves of garlic crushed and minced
  • 1 cup seasoned stove top stuffing
  • 2 tbsp water
  • ¼ cup butter
  • Salt and pepper to taste (1/4 tsp of each)
  • 2 tsps. Powdered beef bouillon (optional).  If you use the bouillon, do not use the salt.
  • 1 tbsp tomato puree
  • 2 – 4  carrots (depending on size and preference) peeled and cut into pieces or a cup or two of packaged ‘baby’ carrots
  • 1 cup of beef bouillon – I boil water and put a tbsp. of powdered beef bouillon into it
  • 2 bay leaves
  • 1 tsp. dried thyme or 2 tbsp fresh thyme cut up Cooking oil Fresh parsley (optional)

Method:

Cut the roast into six equal slices (about ¾ to 1 inch thickness each).  I pound these slices to ¼ or ½ inch thickness.  Truly, I do not even measure – I just pound them flatter.

Heat up your electric pressure cooker on the sauté function.

Melt ¼ cup butter, add the powdered beef bouillon and swish around a bit.

Sauté ½ cup onion, celery, garlic, raisins until onions are translucent (few minutes) and then add the stove top stuffing and the 2 tbsp (or little more) of water. Season with a little salt and pepper.  When I use the powdered bouillon, I do not use the salt.  Mix together.

Divide this above ‘stuffing’ amongst the pounded slices of beef.  Mound the stuffing at one end of each steakette and roll it up .  You may tie it with a string or skewer it with small metal skewers to keep it rolled up.

I heat the pressure cooker again, heat the oil – amount depends on how many roll ups you have – and I brown all of the rolls.

On top of the browned rolls in the pressure cooker I put in the carrots, the other ½ cup of onions, the cup of liquid beef bouillon with the 1 tbsp of tomato puree mixed into it, bay leaves, thyme and the pepper to taste.

I secure the lid and on an electric pressure cooker I use the meat setting.  If you would rather use the timed setting then it is 15 minutes.  I let the pressure naturally release.  When done I put the rolls on a plate, place the carrots on top and remove the bay leaves.  I heat the pressure cooker and I thicken the gravy by sprinkling flour over top, letting it soak in and stir.  I pour some of the gravy over the rolls and put the rest in a gravy boat for company to use.  Sprinkle everything with fresh parsley (optional).

Absolutely delicious.

I will NEVER cook it any other way…..so tender, so full of flavour.  My family begs for  my rouladen.