Tag: beer

Beef stew with beer recipe – Italian Cuisine

Ingredients

1 Kg of beef pulp
250 g frozen, turned baby carrots
250 g stock cube
200 g beer
15 g dried mushrooms
18 frozen Duchess potatoes
an onion
paprika powder
White flour
tomato concentrate
oil
salt

Duration: 50 min

Level: Medium

Doses: 6 people

To prepare the beef stew with beer, chop the onion and sauté it in the pressure cooker with 3 tablespoons of oil. Brown the floured meat, diced, and add the mushrooms, soaked in water and shredded. Deglaze with the beer. Sprinkle with the broth, add the baby carrots, a spoonful of concentrate and one of paprika. Close the pot and cook for 40 'from when it goes under pressure. Open, season with salt and serve with the potatoes soaked in the oven at 200 ° for 10 '.

Beer Sausages – 's Beer Sausages Recipe – Italian Cuisine

In a non-stick pan, season the oil with garlic and rosemary.
Add the sausages and brown them well on both sides, then remove the aromas and add the beer.

With the tines of a fork, prick the sausages several times, so that the juices can come out and the sausages flavor better.
Lower the heat and continue cooking for 20-30 minutes, turning the sausages from time to time, so that they cook well.
If you see that they dry too quickly, close with a lid: in the end you will have a nice thick and tasty sauce.

The beer sausages are ready, season with salt if necessary and serve immediately.

Beer meatballs with potatoes – Italian Cuisine

Use of ULTRABLADE BLADE – MIXING ACCESSORY – STEAM BASKET

Total time: 70 minutes
13 minutes preparation
57 minutes cooking

Ingredients for 4 people
500g of ground beef
2 small onions
2 cloves of garlic
20g of breadcrumbs
20g of Parmesan cheese
salt and pepper
30ml of extra virgin olive oil
sage
rosemary
parsley
200ml of beer
4 potatoes

1) After inserting the ultrablade blade, in the bowl put the minced, a peeled onion and coarsely chopped the peeled garlic, the breadcrumbs, the cheese, the egg and the leaves of two sprigs of parsley; mince for 10 seconds at speed 10;

2) With the help of a spoon formed the meatballs, they must all have the same size;

3) Still with the ultrablade inserted, put the onion and garlic previously peeled and roughly chopped and chopped for 30 seconds at speed 12;

4) Replace the ultrablade blade with theaccessory for mixing, add sage, rosemary and oil and start the program SLOW COOK P1 for 5 minutes;

5) Stew the smells, eliminate sage and rosemary and add the beer;

6) Place the meatballs in the steamer basket. Then wash, peel and chop the potatoes; season them with salt, pepper and a little oil and put inside the container;

7) Place the steamer basket in the container. You will therefore have 2 cooking levels, on the bottom and in the basket, close and start the program SLOW COOK P2 for 40 minutes;

8) After the time, remove the steamer basket and the potatoes and set aside. Close and start the SLOW COOK P1 program for 8 minutes and let the cooking juices thicken;

9) Put the potatoes and meatballs back in the bowl, season with salt and pepper and set speed 3, temperature 90 ° C, for 3 minutes;

10) In a few minutes the ingredients will flavor and an inviting creamy cream will form on the bottom;

11) Place the meatballs and the beer potatoes on the serving dish and serve immediately, adjust again with pepper to taste.

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