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BEEF AND MUSHROOM STEW ON STICKY RICE

BEEF AND MUSHROOM STEW ON STICKY RICE

Lockdown day#455🇿🇦 Beef and mushroom stew on sticky rice. The only fresh veggie was the mushrooms. The rest of veggies was dehydrated (carrots, caramelized onions, greenbeans, potatoes, baby marrows, leeks and the star of the flavour show the shitake mushroom powder). Thank you Petro Borchard 🙏🏻 these vegetables are perfect, not just for hiking and camping but everyday use! Rehydrate in boiled water for an hour, strain and put with meat in #instantpot.

  • 600 g beef stew meat on the bone
  • 250 g white mushrooms, chopped
  • dehydrated veggies of choice
  • mushroom powder
  • 2 beef stock cubes

Saute the meat in a little oil until just lightly browned. Add half a cup of water and steam under pressure on high for 40 minutes.
Put dehydrated veggies as preferred (I used approximately a tablespoon of each) in about half a liter of water that boiled and allow it to rehydrate for the time that the meat is in pressure cooker.
Drain the water from the veggies (if you are going to make soup with it keep the water and use it for the extra liquid) and add on top of the meat. Sprinkle two tablespoons of powdered mushrooms over, add a packet of chopped fresh mushrooms and grate two beef stock cubes over. Add a bit more water if needed and steam under high pressure for 5 minutes.
If the liquid is very thin, thicken with a slurry of cornstarch and water on Saute.
Serve with rice.

Recipe and photo: Elsabie Templeton

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