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Old Jan 9, 19, 6:51 pm
  #46  
 
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I just won an IP Mini. My husband and I like one-pot, easy recipes, so this may be the best thing ever. We'll soon find out . . .


If anyone has any advice for those of us who prefer to make reservations for dinner, umm, help!
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Old Jan 10, 19, 4:23 am
  #47  
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Originally Posted by ysolde View Post
If anyone has any advice for those of us who prefer to make reservations for dinner, umm, help!
This recipe has proved pretty much fool proof for us
Japanese-style Stewed Beef | recipes | Dining with the Chef | NHK WORLD - English
Thereís a video here:

I find that the original recipe calls for too much salt and sugar so I reduce the tablespoons of both to just over a teaspoon each.
I never make it with the full amount of protein either. 1 pound of meat is fine, you donít need to use a whole 1kg(2.2pounds)
I also use a teaspoon of yeast extract (marmite) instead of the chicken stock.
If you havenít got sake, just use wine.
The tomato paste is optional too.

You can stir in a pound of minced meat instead of steak/lamb/chicken etc and youíll end up with a tasty ragu.

P.S.I donít have a food processor, so I grate the carrot and just chop everything else, easy peasy!

As I said, fool proof!
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Old Jan 10, 19, 9:01 am
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Originally Posted by LapLap View Post
This recipe has proved pretty much fool proof for us
Japanese-style Stewed Beef recipes Dining with the Chef NHK WORLD - English
Thereís a video here: https://m.youtube.com/watch?v=xdDlB_VBLyM&t=510s

I find that the original recipe calls for too much salt and sugar so I reduce the tablespoons of both to just over a teaspoon each.
I never make it with the full amount of protein either. 1 pound of meat is fine, you donít need to use a whole 1kg(2.2pounds)
I also use a teaspoon of yeast extract (marmite) instead of the chicken stock.
If you havenít got sake, just use wine.
The tomato paste is optional too.

You can stir in a pound of minced meat instead of steak/lamb/chicken etc and youíll end up with a tasty ragu.

P.S.I donít have a food processor, so I grate the carrot and just chop everything else, easy peasy!

As I said, fool proof!
Thank you!
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Old Jan 10, 19, 9:10 am
  #49  
 
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Originally Posted by LapLap View Post
This recipe has proved pretty much fool proof for us
Japanese-style Stewed Beef recipes Dining with the Chef NHK WORLD - English
Thereís a video here: https://m.youtube.com/watch?v=xdDlB_VBLyM&t=510s

I find that the original recipe calls for too much salt and sugar so I reduce the tablespoons of both to just over a teaspoon each.
I never make it with the full amount of protein either. 1 pound of meat is fine, you donít need to use a whole 1kg(2.2pounds)
I also use a teaspoon of yeast extract (marmite) instead of the chicken stock.
If you havenít got sake, just use wine.
The tomato paste is optional too.

You can stir in a pound of minced meat instead of steak/lamb/chicken etc and youíll end up with a tasty ragu.

P.S.I donít have a food processor, so I grate the carrot and just chop everything else, easy peasy!

As I said, fool proof!
Wait, she doesn't brown the beef? Is that right? How long do you let it cook then?
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Old Jan 10, 19, 9:33 am
  #50  
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Originally Posted by ysolde View Post
Wait, she doesn't brown the beef? Is that right? How long do you let it cook then?
Yep, no need to brown the meat.
Once up to pressure she recommends 35-40 minutes.
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Old Jan 10, 19, 9:53 am
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Originally Posted by LapLap View Post
Yep, no need to brown the meat.
Once up to pressure she recommends 35-40 minutes.
That recipe looks amazing! Plus you can control the fat and calorie content.

We tried a simple chicken and biscuits recipe last night and it was fun, tasted good, and we have leftovers today.

Clean-up was doable. I had to look up how to clean the valve thing, and decided to give that silicone ring a good cleaning.
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Old Jan 10, 19, 10:10 am
  #52  
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Originally Posted by ysolde View Post
That recipe looks amazing! Plus you can control the fat and calorie content.
That is the main reasons I don’t include tomato paste.

The amount of carbs per portion (even with a little honey and sugar) is reasonable. I can testify that it’s a recipe that you can lose weight with if you aren’t eating it with rice or bread, even with all the olive oil the recipe calls for.
(I forgot to add oil once, even that didn’t ruin it. Not an omission I’d recommend, although you can cut the amount of oil by half if you really wanted to)
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Old Jan 12, 19, 6:41 am
  #53  
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Early this morning I made it with 400g/1 lb of minced beef that I pulled out of the freezer last night. MrLapLap was unexpectedly called to work and needed a hearty lunch to take.
Plenty left for me and the kid to eat at home.
Am mentioning this because I completely forgot to add the sake. (Also, I have run out of miso so used a spoon of soy sauce instead).
Complete lack of alcohol didn't ruin the ragu, delicious without it.
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