I’m going to introduce some folks to a new type of cooking here. I call it an “old fashioned microwave”. It’s called a pressure cooker. Mine is a 6 quart stove top pressure cooker. It will take the toughest piece of meat and in one hour turn it into tender, flavorful lusciousness! One day, after a very cold outdoor farmers market, I just felt that I wanted something warm, nutritious and fairly quick. This recipe for PRESSURE COOKER BEEF BORSCHT fit the bill. Yes, folks! From the time I started to sitting in my chair by the fire, it was 1 hour. Here’s how I did it:
2 lb of lean stew meat
1 Tbsp oil of your choice
1 lb of beets, well scrubbed and diced, about 2 cups
3 medium potatoes, diced, about 2 cups
1 small head or 1/2 large head cabbage ( I used red but green is good, also.)
1 large onion, diced ( I used a big red onion.)
3 large carrots, scrubbed and diced
1 Tbsp dry dill weed
Put the oil into a 6 quart stove top pressure cooker. When the oil is hot enough, put the meat in and brown it all over. You may need to do this in two batches.
When the meat is nicely browned, add the potatoes, beets, carrots, onions, cabbage and dill weed. Add 5 cups of water, or however much it takes to fill your cooker to 2/3 full.
Bring to a boil. Place the top on the pressure cooker and put the pressure cap on. Cook it on medium heat for about 40 minutes or so. Check it. If the meat isn’t fall apart tender, cook another 10 minutes. Just be sure there’s enough liquid in it to NOT boil dry. Add salt and pepper to taste. Serve with a nice big dollop of sour cream and a sprinkle of dill weed.
The beef was donated by Straight-Way Farm. You can purchase the beef from them and there is an abundance of veggies for sale at the Ithaca Winter Market at the Space at Greenstar on Saturdays this winter from 11-2.