How to Make Chicken Stock in a Pressure Cooker
Vestibulum hendrerit fringilla sagittis. Integer maximus, ligula ut euismod elementum, tortor eros ultricies ex, in facilisis sem justo sit amet turpis. Nam sed enim pharetra, facilisis arcu et, sollicitudin ipsum. Integer tempus lacus sit amet posuere mattis. Etiam dapibus nisi sit amet magna vehicula fermentum. Duis at iaculis ligula, et vulputate leo. Sed ornare felis a diam placerat commodo. In sed orci sit amet augue rhoncus rutrum sed eu mi.
Ingredients
2 small red beets (about 4 oz.)
3 tbsp. olive oil
1 tbsp. whole coriander seeds
2 cups loosely packed cilantro leaves, plus more to garnish
1 cup loosely packed mint leaves
1 tablespoon vegetable oil
1 onion, chopped
2 tablespoons brown sugar
1/2 cup 35% cream
Instructions
1
Spray a small sauté pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.
2
Microwave, uncovered, on high for 1 minute. Remove mug and stir. Cook for an additional 1 minute, or until eggs are completely set! Remove from microwave.
3
Spray a small sauté pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.
4
Heat the oil in a casserole dish and sear the beef cubes over high heat until nicely browned. Season generously.
5
Mix in the flour and brown sugar. Mix well and cook for 1 more minute.
6
Add the onion, garlic, thyme, paprika, and mushrooms, and cook for 5 more minutes.
7
Pour in the mustard, beef broth, and cream. Cover and bake for 3 hours. Adjust the seasoning if needed and serve.
