Asian beef vegetable soup from the pressure cooker

Time

Preparation time: 10 min.
Cooking or baking time: 50 min.
Total preparation time: 60 min.

Beef is always on the menu next to poultry, but it takes a lot of time to cook. With the pressure cooker but you have in a maximum of 40 minutes butter tender meat on the plate.

Today we had an appetite for a lot of fresh vegetables in a spicy soup. This resulted in this "Asian beef soup".


ingredients

  • 500 g cattle bow
  • 1 tuber fennel
  • 1-2 spring onions
  • 1 stick of leek
  • 1 chili pepper
  • 1 glass of bamboo shoots
  • 1 glass of mung bean seedlings
  • 1/4 head of iceberg lettuce
  • 3 carrots
  • some peppers
  • 2 dried lime leaves (Kaffir)
  • 1 l beef stock (corresponding amount of broth / brewing powder)
  • light soy sauce, approx. 100 ml
  • fresh coriander or parsley to sprinkle
  • possibly lime slices
  • coconut oil

preparation

  1. The meat is washed, dried, coated with soy sauce all around and seared in a little coconut oil in the (quick) saucepan from all sides.
  2. Deglaze with beef stock or beef broth and add the lime leaves.
  3. When cooking with the pressure cooker, close the lid, set to level 2, set the temperature to the highest level. When cooking without a pressure cooker, reduce the temperature after deglazing and cook on a low heat for about 70 minutes.
  4. As soon as the green ring appears on the pressure cooker, lower the temperature and make sure that the green ring remains constant.
  5. Cook the roast beef for 35 minutes, turn off the heat, drain the pot and open. (If the evaporation takes too long, you can run cold water over the closed lid of the saucepan even in the sink until the rings retract completely back into the cooking crown and are no longer visible.)
  6. Remove beef from the pot and set aside. The gravy remains in the pot.

In the steamer insert comes the vegetables:

  • Cut leek into broad slices or finger-length fine strips
  • as well as the carrots
  • the chili pepper is cut into small rings (be careful: do not forget to wash your hands!)
  • Fennel, spring onions, bamboo shoots, peppers also cut

Mung bean sprouts, cilantro, lime and iceberg lettuce aside for now.

  1. Place the stand for the steam sieve in the pot, place the insert on it, close the lid, set the level 1 and after the step green, stew for a maximum of 4 minutes, rather only 3 minutes so that it does not overcook.
  2. Evaporate lid immediately and open. Remove the vegetable strainer and stand.
  3. Cut beef into thin slices.
  4. Add vegetables to the soup and season with soy sauce again.
  5. Cut the iceberg lettuce into very fine strips and add to the soup with the mung bean sprouts.

Sprinkle with fresh coriander and possibly even lime slices, soy sauce and chilli rings for personal seasoning.


Information about cooking with the pressure cooker:

I've been cooking on an induction cooker for years and have never thought about a pressure cooker ever since thick pot bottoms are not in the same position for induction cooking as for cooking on the glass ceramic hob.

About 40 years ago, I had been able to gain experience in fast food cooking, but completely lost sight of him.

Although today I have enough time to cook and also these fast induction plates, I am nevertheless thrilled how tender even beef becomes in a short time.


With the Fissler pressure cooker, I have now cooked 6 dishes and would not miss the experience.

It should be remembered that when using induction and pressure cooker, it is tried out how the cooker should be adjusted.

From my first vegetable dishes were unscheduled creamy soups, since even level 4 on the stove and level 1 on the cooking crown were set too high.

Cooking time and stewing must be explored according to experience, I can not go there according to the attached practical table and have the experience: Better 1 minute too little than a minute too much.

Disturbing affects me, as many years ago, in this model, the long pot handle

Just because of the weight you need a special place for the pot (for example, if you keep pots in a roundel), then there is the long handle.

As practical, if not really contemporary, but again turns out the possibility to remove the stem for cleaning as well as for stowage and store inside the pot.

All in all, I am satisfied with the Fissler vitafit comfort. It has not changed much in the last 40 years except for the traffic light system:

Forty years ago, as far as I can remember, there were white rings, one, two or three, and today there are three colored rings indicating the cooking level.

The good thing about the Fissler vitafit comfort traffic light system is that you can not go wrong.

As soon as steam forms in the closed pot, the cooking level reached in each case is indicated by 3 differently colored rings in the cooking crown.

Yellow ring: The cooking level is almost reached, the stove can now be turned down

Green Ring: From now on the time is measured

Red ring: The stove should be switched down, as the pot inside temperature is too high

For beginners, this pressure cooker is recommended, especially when cooking on electric plates or glass ceramic hob.

The handling is simple, the cooking result perfect: tender meat, tender vegetables containing vegetables.

Anyone who has experience with Fissler pressure cookers, should expect nothing new, but this is not considered negative.

All in all, cooking with the pressure cooker saves a lot of time and is extremely gentle on the vegetables thanks to the enclosed perforated steam insert for vegetables.

Supported by Fissler and TheFruitAndFlowerBasket with a free Fissler product.

Vegetable Beef Soup | March 2024