brown moose stew

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brown moose stew

Brown moose stew sounds too time-consuming for a daily meal. If we work smart we realize it's totally easy and quite fast to cook, even without ready made roux. You can also use beef instead of moose.
Prep Time 0 mins
Cook Time 30 mins
Servings 2 people
INGREDIENTS
ingredient
  • moose (or beef) 400 g
  • water 400 g
for sauce
  • butter 20 g
  • onion 200 g
  • mushroom 100 g
  • wheat flour 3 tablespoon
  • beef stock powder 1-2 teaspoon
tool
  • pressure pot 1
  • measurement cup 1
INSTRUCTIONS
moose preparation
  • Cut moose to good size chunks.
  • Put moose and water in the pressure pot and set your pot to high pressure (for meat). Start heating with middle heat.
  • After the whistling steam sound starts, heat 15minutes. Then reduce pressure quickly.
  • Separate meat and soup. Put soup in a measurement cup and add water so that you have 400mL all together.
sauce preparation
  • Slice onion very thin in the direction of the fiber of onion.
  • Put onion in a cup, cover with wrap and heat in the microwave oven until the onion becomes transparent.
  • Slice mushroom to 3mm thickness.
  • Put butter on the pan, then heat with middle heat.
  • When butter has melted, put onion and mushroom. Leave them to fry until there is a nice brown surface. It takes patience not to mix.
  • After a brown surface, mix and let fry so that you have a brown surface all around. If the onion sticks to the pan, you can add 1T water and mix.
  • Add flour and mix well.
  • Add moose soup 100mL at a time and mix super well.
  • Check the taste and add beef stock powder 1t. If needed, add another one. Be careful, saltness comes fast.
  • Add moose and boil for a few mins before taking it off from the heat, and it's ready.
NOTES
●Brown meat stew is a time-consuming food. But if you think about it, all the recipes say boil or cook for one to who knows how many hours. We can skip that long boiling time without losing the tenderness of the meat. It’s easier than you can imagine.
●The key to tender moose is in the pressure pot. You don’t need to grill the surface before boiling, it doesn’t help keep moisture in, and we don’t need the grilled smell and taste for brown stew. No need for an idea of a crunchy surface, it would disappear during boiling anyway. Pressure pot is the best way to make meat tender and get soup easily. Of course, you can cook in a normal pot, but it takes 1 hour or more.
●How to make brown sauce? First, we stir fry butter and flour until it becomes brown. That's how we get that brown roux. Next, we add soup stock little by little, then it becomes brown sauce. It’s difficult to distinguish when is the right time to add soup stock, and obviously, it takes time before that moment comes. If you first cook caramelized onion, then put flour and finally add soup stock, it becomes a totally easy process. Of course it's also delicious.
●I’ll say more about caramelized onion in another post, but just quickly: how is the onion caramelized? It’s slowly cooked to get the natural sugars to caramelize. To cook caramelized onion quickly,you need to
1.cut the fiber
2.use microwave and destroy the cells
3.cook without or with just a little disturbing until it becomes brown(don’t mix too much)
By the way, I have tried with grinded onions because their fibers are totally destroyed in the grinding process. What happened is that it stuck on the pan. Didn’t work as well as I expected.
●If you think about the steps that take a longer time and find a way to achieve their goals otherwise, you can cook brown stew in about 30 minutes. That amount of time it takes to cook these kinds of rich stews full of flavour!
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