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READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 907.18 g stew meat, cubed from a 7 bone beef chuck roast
  • 1 russet potato, chunked for soupspoon
  • 0 bag of those baby carrots, that moms want the kids to nibble
  • 1 large red onion, chunked left over from my salsburyburgers
  • 1 can baby corn, cut in half saw it and grabbed it
  • 1 can low sodium beef broth, sort
  • 14.78 ml Hungarian paprika
  • 0.25 ml kosher salt (1/4 tsp?)
  • 0.25 ml beef base (1/4 tsp?)
  • good grind pepper
  • 7.39 ml prepared horseradish
  • 44.37-59.16 ml marsala wine
  • 14.79 ml very fine chopped bell pepper, left over from the mashed potato salad

Directions

  1. Try out the suet and bones from the roast remove the suet but leave those bones in.
  2. Brown the meat chunks.
  3. Add everything but the veggies cook under pressure 12 minutes.
  4. Cool then add the veggies cook under pressure 13 minutes.
  5. Cool and let stand for a while.
  6. Not Bad if I do say so myself.
  7. I've got sour cream and Caraway seed to stir in the bowl.

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