Beef Roast

beef roast, any cut type
oil
salt and pepper, to taste
allspice, to taste
8 carrots, cut in half
1 can beef broth
1 can water
2 teaspoons Worcestershire sauce
4 tablespoons butter
4 tablespoons flour
Kitchen Bouquet


Rub oil on both sides of roast. Season with salt, pepper and allspice on both sides of roast. Over medium high heat, brown roast on both sides. Place salted carrots in the bottom of a crock pot, place browned roast on carrots. Pour beef broth, 1 can of water and Worcestershire sauce over roast. Cook in crock pot for 10 hours on low, turn roast over halfway through cooking. Remove roast and vegetables from broth, keep warm. Make a roux by melting butter over medium high heat and add flour and cook for 1 minute. Strain broth into a large sauce pan, add roux and cook over med heat until desired thickness. If too thick add a little water. To get a darker brown color add kitchen bouquet.

Beef Fajita

1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large garlic clove, crushed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke flavoring
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
dash onion powder
1 pound top sirloin
1 tablespoon vegetable oil
1 medium Spanish onions
1 medium green pepper
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon fresh lime juice
salt and pepper, to taste


Combine the first 12 ingredients in a large Ziploc bag, mix well. Slice steak into 1/4 inch strips; add to marinade bag and put in refridgerator overnight or at least 4 hours.  To make the meat put the meat and entire bag of marinade into the Instant Pot manually cook at high pressure for 10 minutes; let it naturally release for 10 minutes. When ready to prepare fajitas; heat a cast iron skillet over medium high heat. Add oil, onions and green pepper, sauté for 5 minutes. Add soy sauce, water and lime juice; continue sautéing until vegies are blackened and onions are translucent. Salt and pepper to taste.  When vegies are done increase heat to high, add meat and juices and sauté until meat is heated through. Serve with flour tortillas, sour cream, guacamole, shredded lettuce, shredded cheese and salsa.

Beef Stew

1 tablespoon oil
2 pounds beef, 2 inch cubes
flour
salt and pepper, to taste
allspice, to taste
2 large russet potatoes, 2 inch cubes
4 carrots, 2 inch cubes
28 ounces beef stock, divided
14 ounces water
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoons kitchen bouquet
4 tablespoons corn starch
4 tablespoons water


Over medium heat, in a pressure cooker, heat oil. Season beef well with salt, pepper and allspice. Dredge beef in flour, remove excess and brown in pressure cooker. Remove browned beef from pressure cooker, add 14 ounces of beef stock and 14 ounces water and deglaze pan. Return beef to pressure cooker, cook for 15 minutes; natural release for 5 minutes, then quick release. Add the rest of the ingredients, except kitchen bouquet,  corn starch and water; mix well.  Pressure cook for 10 minutes; quick release.  Bring stew to a boil; add kitchen bouquet  and slurry of corn starch and water and simmer for another 15 minutes, or until desired thickness. Salt an pepper to taste.

Beef Stroganoff

                 1 1/2 pound beef

                 2 tablespoon butter

                 2 tablespoon oil

                 1 tablespoon flour

                 2 tablespoon tomato paste

                 1 clove garlic

                 15 ounces beef broth

                 2 teaspoons Worcestershire sauce

                 1 cup sour cream 

                 Cooked egg noodles

                 Salt and pepper beef and dredge
                 in flour. Set Instant Pot to medium
                 sauté, add butter and oil. Brown meat
                 on all sides. Add flour, tomato paste and

                 garlic; cook for 2-3 minutes. Add broth and
                 Worcestershire sauce; stir well. Pressure
                 cook high for 10 minutes, natural release

                 for 10 minutes, then instant release. Turn off
                 Instant Pot and add sour cream, mix well.
                 Serve over egg noodles.

                 

Chicken Makhani (Indian Butter Chicken)

                 1 pound boneless skinless chicken thighs
                 3 teaspoons olive oil, divided
                 2 teaspoons curry powder
                 1/2 yellow onion
                 1 jar ALDI Tikka Masala sauce
                 1/2 cup water
                 2 tablespoons butter
                 1/2 cup half and half
                 1 cup basmati rice
                 1 3/4 cup water
                 pinch of salt

                 Cut chicken into bite size pieces.  In a plastic
                 bag add 2 teaspoons of oil and curry powder;
                 add chicken and mix to coat.  Let chicken
                 marinade for 1-24 hours.

                 Slice onion thinly.  In an Instant Pot set to low
                 sauté; add 1 teaspoon of oil and onion; sauté for
                 several minutes.  Add chicken, sauté for 5 minutes.
                 Add Tikka Masala and water.  Set Instant Pot to
                 manual pressure for 9 minutes.  Natural release for
                 5 minutes then quick release.  Set to medium sauté;
                 add butter and half and half.  Simmer for 5 minutes.

                 In a saucepan add water and salt, bring to a boil.
                 Add rice; stir. Return to a boil; cover and turn down
                 as low as possible.  After 1 minutes, remove from heat
                 and let sit 5 minutes.  Fluff rice with a fork.

                 If not using an Instant Pot follow the same recipe except
                 instead of pressure cooking, cover and simmer for 15
                 minutes.
                
         

Country Style Steak

                      4 steaks cut from a bottom round roast 1/2 inch thick
                      flour for dredging
                      15 ounces chicken broth
                      1 teaspoon dried thyme
                      2 teaspoon corn starch
                      2 teaspoon water
                      Salt and Pepper to taste


                     Pat dry steaks and salt and pepper.  Dredge steak
                     in flour, shake off excess.  Tenderize with
                     48 blade cutter.  Set pot to high sauté, add oil, add
                     steak, and brown steak on both sides. Remove steak
                     and add broth and thyme, scrap up the bottom of the pot.
                     Return steak to pot and cook at high pressure for
                     35 minutes, natural release for10 minutes. Remove
                     meat from pot and set to high sauté.  To thicken sauce
                     make a slurry of water corn starch and add to broth.
                     Stir and cook until thickened.

Easy Dulce de Leche

           1 can sweetened condensed milk, 14 ounces
           1 teaspoon vanilla
           pinch of sea salt

           Remove label and cover from can of milk.
           Cover can with foil, place on trivet in instant
           pot. Pour water into instant pot up to the middle
           of the can. Pressure cook high for 40 minutes:
           quick release. Remove to the counter and let sit
           for 20 minutes. Add vanilla and salt to can and
           stir until smooth. Cover and refrigerate.