This stew dates back to 1890, when it was a finalist in a culinary competition in St. Petersburg. It is a comforting recipe for the damp and cold months. It is also very yielding and can be prepared in advance.
250 grams white button mushrooms, cut into quarters
1/4 cups sour cream
500 grams fettuccine pasta
Preparation
45 mins
45 mins
Low
On a cutting board, cut the
beef into 4 cm pieces, the onion
medium chopped, and the cloves
finely chopped and set aside.
In an Express Pressure Cooker® over high
heat, heat the oil. Add the meat
and the onion. Season with salt and pepper.
Cook for about 5 minutes,
stirring frequently, until
the meat browns and the onion starts to
caramelize.
Integrate the
garlic, whiskey, mustard, ketchup, and
Worcestershire sauce. Add the broth.
Close the
Express Pressure Cooker® and put on the pressure regulator, place it on the stove over
high flame for approximately 25 minutes
or until a constant stream of steam
escapes, then lower the flame to medium and
cook for 25 minutes.
Remove the Express Pressure Cooker® from the heat, let it cool,
remove the pressure regulator,
open the Express Pressure Cooker® and you're done!
Add the mushrooms, fungi, or
fungus, or a mix of them and close
the pot again. Place over high
heat. When steam escapes, place
the pressure regulator and reduce
the heat to medium.
Let it cook for 5
minutes. After this time, turn off
the heat and let it cool.
Remove the regulator
to let the steam escape, open
the Express Pressure Cooker® and gradually add the cream
slowly, tempering (mixing
a cold ingredient with a hot ingredient
slowly) so the stew doesn't
curdle.
To get the fettuccine to be
al dente (cooked but slightly firm so it doesn't break), follow the
package instructions, drain
and carefully mix with the olive
oil and garlic.
Season to taste with salt and pepper.
Place the fettuccine on a serving platter
and pour the stew over it. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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