Pressure Cooker Polish Hunter Stew

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Pressure Cooker Polish Hunter Stew
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
3198
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie3,198 kcal(152 %)
Protein133.86 g(137 %)
Fat263.99 g(228 %)
Carbohydrates64.76 g(43 %)
Sugar added0 g(0 %)
Roughage14.48 g(48 %)
Vitamin A280.94 mg(35,118 %)
Vitamin D3.19 μg(16 %)
Vitamin E3.08 mg(26 %)
Vitamin B₁2.75 mg(275 %)
Vitamin B₂0.97 mg(88 %)
Niacin58.64 mg(489 %)
Vitamin B₆2.71 mg(194 %)
Folate44.88 μg(15 %)
Pantothenic acid4.58 mg(76 %)
Biotin12.64 μg(28 %)
Vitamin B₁₂3.75 μg(125 %)
Vitamin C60.37 mg(64 %)
Potassium2,524.36 mg(63 %)
Calcium231.26 mg(23 %)
Magnesium139.26 mg(46 %)
Iron17.17 mg(114 %)
Iodine1.5 μg(1 %)
Zinc10.58 mg(132 %)
Saturated fatty acids94.35 g
Cholesterol561.27 mg

Ingredients

for
4
Ingredients
600 grams Pork (such as neck)
80 Bacon
1 onion
2 tablespoons clarified butter
½ teaspoon Caraway
1 bay leaf
1 tablespoon Tomato paste
1 teaspoon sweet ground paprika
16 ounces Beef broth
350 grams potatoes
200 grams Green cabbage
300 grams Sauerkraut (canned)
200 grams Porcini mushroom
1 garlic clove
200 grams Polish Sausage
250 grams Sour cream
3 tablespoons chopped parsley
salt
freshly ground peppers
dried marjoram

Preparation steps

1.

Preparation

2.

Rinse meat, pat dry and cut into bite-size pieces. Cut bacon into 0.5cm (approximately 1/8 inch) pieces. Peel and dice onion.

3.

Preparation

4.

Melt butter in a pressure cooker and sauté onion and bacon over medium heat for 2-3 minutes. Add pork and sauté about 5 minutes over high heat. Stir in cumin, bay leaves, tomato paste and paprika, pour in broth and close pressure cooker. Following manufacturer's instructions, heat until pressurized and cook about 7 minutes. Remove pressure cooker from heat and slowly release pressure.

5.

Peel potatoes and cut into large pieces. Rinse cabbage and cut into bite-size pieces. Drain sauerkraut and chop coarsely. Rinse and slice mushrooms. Peel garlic and finely chop. Cut sausages lengthwise and cut into pieces 1 cm (approximately 1/3 inch) thick.

6.

Stir vegetables, potatoes and sausage into pressure cooker, add more broth if necessary and replace lid. Heat until pressurized and cook 5 more minutes. Remove pressure cooker from heat and slowly release pressure.

7.

Mix sour cream and parsley and season with salt and pepper.

8.

Season stew with salt, pepper and marjoram and serve with parsley sour cream. Serve stew with a hearty brown bread if desired.