{"id":1367,"date":"2013-12-17T19:09:46","date_gmt":"2013-12-17T17:09:46","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1367"},"modified":"2020-04-03T23:40:18","modified_gmt":"2020-04-03T21:40:18","slug":"%d7%a6%d7%9c%d7%99-%d7%91%d7%a7%d7%a8-%d7%95%d7%a4%d7%98%d7%a8%d7%99%d7%95%d7%aa","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1367&lang=en","title":{"rendered":"Beef and Mushroom Stew"},"content":{"rendered":"

\"DSCN0545\"<\/a><\/p>\n

Ingredients<\/h3>\n

1 kg. (2 pounds) beef shoulder roast, cubed or Ossobuco
\n2 Tbsp. olive oil
\n2 large onions, sliced into semi-circles
\n7-8 garlic cloves, crushed
\n250 gr. fresh mushrooms (Champignon, Portabella, or a mixture), halved
\n\u00bc cup Teriyake sauce
\n\u00bc cup Balsamic vinegar
\n2 Tbsp. brown sugar (or silan – date honey)
\nWarm water
\nSalt and pepper to season<\/p>\n

Preparation<\/h3>\n

In a pressure cooker, brown beef in olive oil on all sides.
\nRemove the beef from the pot.
\nAdd the onion and saut\u00e9 until translucent, while lightly scraping bottom of pot.
\nAdd crushed garlic and lightly saut\u00e9.
\nReturn browned beef with juices to pot and stir.
\nAdd the mushrooms and stir.
\nAdd Teriyake sauce, Balsamic vinegar, sugar and pepper, and warm water to cover the beef up to \u00bd its height.
\nClose the pressure cooker and leave the valve open.
\nBring to a boil until steam comes out of the valve, then close the valve.
\nContinue on high heat until steam comes out again.
\nMove to low heat and cook for 1 hour.
\nIf you don’t have a pressure cooker<\/strong><\/u>: cover pot with lid and bring to a boil.
\nMove to low heat and cook for 2 hours, stirring once in a while.
\nWhen ready, season with salt to taste.<\/p>\n

\n\t\t\t
\n\t\t\t <\/div><\/div>\n\t\t