Pressure Cooker Beef with Carrots and Creamy Sauce
Translated from Spanish, the language of the video.
Food Rẽcipẽs cooked this in a Facebook video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Ciro Peraloca on SeeMeCook
Tender beef pressure-cooked with onion, tomato, garlic, and spices, served with carrots and topped with a creamy sauce made from the cooking broth.
- Time
- 65 minutes
- Equipment
- Stovetop and pressure cooker
- Good for
- Lunch or dinner
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 330 g
- 450 g
- 14 g
- 12 g
- 1 g
- 2 g
- 3 g
- 240 g
- 14 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 1.75 kg before cooking, which is about 440 g per serving.
Steps
Chop the onions and tomatoes. Chop or crush the garlic cloves and slice the carrots. Have all the ingredients ready before closing the pressure cooker.
Heat the olive oil in the pressure cooker over medium heat. Add the chopped onions and tomatoes, and sauté until they begin to soften.
Add the garlic and cook briefly, until fragrant but not overly browned.
Add the dried parsley, paprika, and chosen seasoning. Stir to distribute the spices throughout the sautéed mixture.
Add the beef and season with coarse salt to taste. Stir to coat it with the sautéed mixture.
Close the pressure cooker according to the manufacturer's instructions. Cook for 30 minutes from the moment the cooker reaches pressure.
Release the pressure safely according to your cooker's instructions. Open the lid only once the pressure has been completely released.
Add the sliced carrots to the cooker. Close it again and cook for an additional 10 minutes under pressure, until the beef is tender and the carrots are cooked.
Release the pressure safely. Carefully remove the beef and carrots and place them on a serving platter.
Strain the cooking broth to remove the solids and obtain a smoother base for the sauce.
Melt the butter in a saucepan. Add the strained broth and cornstarch, preferably dissolved beforehand in a little cold broth to prevent lumps.
Cook the mixture over medium heat, stirring constantly, until it thickens and develops a creamy texture.
Pour the creamy sauce over the beef and carrots. Serve hot.
Notes
The quantities of carrots, butter, cornstarch, and spices are not specified in the audio; approximate amounts have been provided. Adjust the salt and seasoning to taste. Handle the pressure cooker carefully and always follow the manufacturer's instructions.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 523
- Protein
- 47 g
- Carbs
- 22 g
- Fat
- 29 g
- Fiber
- 5 g
Where the calories come from
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