This sauce is delicious to accompany cooked meats. On this occasion I used diced pork, but you can use any beef of your choice.
I’m not going to teach you the recipe for the complete dish because I was in a rush that day and didn’t even write down the ingredients, but I thought it would be a good idea to explain how I make this sauce to give the potted meat a new look.
Whenever I make meat in a pan, I do it the same way: off the heat, I spread about 3 tablespoons of olive oil on the bottom of the pressure cooker, over it I spread finely chopped onion (about 2 onions), along with the unseasoned diced meat ( about 800g), 1 tablespoon full of chopped garlic, sprinkle 1 envelope of powdered meat broth, 2 tablespoons of soy sauce, 1 tablespoon of mustard, 1 teaspoon of salt and 1 dry bay leaf. I cover all of this with 1 cup of boiling water, cover the pan and put it on the fire. After it reaches pressure, I lower the heat to minimum and leave it for about 20 minutes (time may vary depending on whether the meat is softer or tougher).
After the pressure time has passed (and after the pressure has released from the pan), I remove the meat and there is usually around 2/3 cup of liquid left at the bottom of the pan. I remove the bay leaf, add 1 level tablespoon of wheat flour dissolved in 1/3 cup of water and heat to boil and thicken. I adjust the salt, add pepper and add sliced mushrooms. I cover the meat with the sauce and sprinkle green onions (optional). It’s a great show!!!
Click to vote on this post!
