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Carrot stew like mom used to make

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Ingredients for 4 servings:

  • 350 g beef (e.g. goulash)
  • 1,000 g carrot(s)
  • 1,000 g potatoes
  • 2 tbsp margarine
  • ½ liter meat broth
  • 1 tsp, heaped salt
  • 1 tsp, leveled pepper
  • 1 tsp, heaped caraway powder
  • 1 handful of parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

prepared in a pressure cooker

Cut the meat into small pieces, season with salt and pepper, and sear in hot fat in a pressure cooker. Add the caraway seeds and broth, bring to a boil, and cook in the covered pressure cooker for about 20 minutes. Meanwhile, peel and wash the potatoes and carrots, then dice or slice them. Add everything to the meat in the pressure cooker, bring back to a boil, and steam for another 25 minutes. Stir well, season to taste, and serve sprinkled with parsley, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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