Μοσχαράκι Στιφάδο στη Χύτρα Ταχύτητας Επ. 26

Ingredients

• 1 kg Beef Stew Meat (cut into 2‑3 cm cubes)
• 1 kg Veal Sweetbreads (rinsed and patted dry)
• 30 g All-Purpose Flour (for coating the beef)
• 5 Tbsp Olive Oil (extra‑virgin, divided)
• 130 g Red Wine (dry, for deglazing)
• 50 g White Wine Vinegar (adds acidity)
• 2 Tbsp Tomato Paste (concentrated flavor)
• 2 cloves Garlic (minced)
• 1 stick Cinnamon Stick (whole)
• 2 Bay Leaves
• 3 Allspice Berries (whole (μπαχάρι))
• 1 tsp Granulated Sugar
• 150 g Water
• to taste Salt
• to taste Freshly Ground Black Pepper
• 2 Tbsp Fresh Oregano Leaves (chopped, for garnish)
• 150 g Feta Cheese (crumbled, optional topping)
• 1 loaf Crusty Bread (sliced, for serving)

Instructions

1. Trim and Cube the Beef

   Trim any excess fat from the beef stew meat and cut into 2‑3 cm cubes. Place the cubes in a bowl, sprinkle with salt, and toss to coat evenly.

   Time: PT5M

2. Coat Beef with Flour

   Add the 30 g of all‑purpose flour to the seasoned beef and toss with your hands until each piece is lightly dusted. The flour will later thicken the sauce and prevent sticking.

   Time: PT3M

3. Brown the Beef

   Heat 2 Tbsp of olive oil in a large skillet over medium‑high heat. Add the flour‑coated beef in a single layer and brown on all sides, about 5 minutes. Remove the beef and set aside.

   Time: PT5M

   Temperature: Medium‑high

4. Prepare the Sweetbreads

   Rinse the veal sweetbreads under cold water, then soak them in a bowl of cold water for 2 minutes to loosen any membrane. Pat dry with paper towels.

   Time: PT3M

5. Sauté the Sweetbreads

   Add another 1 Tbsp olive oil to the skillet if needed. Add the sweetbreads and sauté for 2‑3 minutes until they develop a light brown color. Transfer them to the bowl with the beef.

   Time: PT3M

   Temperature: Medium

6. Deglaze with Red Wine

   Return the skillet to the heat, pour in the 130 g red wine, and stir, scraping up the browned bits from the bottom. Let the wine reduce for about 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Transfer to Pressure Cooker

   Place the browned beef and sweetbreads into the pressure cooker. Add the remaining 2 Tbsp olive oil, 50 g white wine vinegar, 2 Tbsp tomato paste, 150 g water, minced garlic, cinnamon stick, bay leaves, allspice berries, sugar, and a pinch of salt and pepper. Stir to combine.

   Time: PT5M

8. Pressure Cook

   Seal the pressure cooker lid. Set the valve to high pressure (yellow). When the indicator turns green, start timing and cook for 40 minutes.

   Time: PT40M

9. Release Pressure and Finish

   After 40 minutes, turn the valve to vent to release pressure safely. Open the lid, taste and adjust seasoning with extra salt or pepper if needed. Drizzle a little extra‑virgin olive oil and sprinkle fresh oregano and freshly ground black pepper.

   Time: PT5M

10. Serve

    Serve the stew hot on a plate, accompanied by crumbled feta, fresh oregano, and slices of crusty bread for dipping.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

20 g

Fiber

2 g