Pressure Cooker Polish Hunter Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,198 cal. | (152 %) | ||
| Protein | 133.86 g | (137 %) | ||
| Fat | 263.99 g | (228 %) | ||
| Carbohydrates | 64.76 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.48 g | (48 %) |
| Vitamin A | 280.94 mg | (35,118 %) | ||
| Vitamin D | 3.19 μg | (16 %) | ||
| Vitamin E | 3.08 mg | (26 %) | ||
| Vitamin B₁ | 2.75 mg | (275 %) | ||
| Vitamin B₂ | 0.97 mg | (88 %) | ||
| Niacin | 58.64 mg | (489 %) | ||
| Vitamin B₆ | 2.71 mg | (194 %) | ||
| Folate | 44.88 μg | (15 %) | ||
| Pantothenic acid | 4.58 mg | (76 %) | ||
| Biotin | 12.64 μg | (28 %) | ||
| Vitamin B₁₂ | 3.75 μg | (125 %) | ||
| Vitamin C | 60.37 mg | (64 %) | ||
| Potassium | 2,524.36 mg | (63 %) | ||
| Calcium | 231.26 mg | (23 %) | ||
| Magnesium | 139.26 mg | (46 %) | ||
| Iron | 17.17 mg | (114 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 10.58 mg | (132 %) | ||
| Saturated fatty acids | 94.35 g | |||
| Cholesterol | 561.27 mg |
Ingredients
- Ingredients
- 600 grams Pork (such as neck)
- 80 Bacon
- 1 onion
- 2 Tbsps clarified butter
- ½ tsp Caraway
- 1 bay leaf
- 1 Tbsp Tomato paste
- 1 tsp sweet ground paprika
- 16 ozs 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 Tbsps chopped parsley
- salt
- freshly ground peppers
- dried marjoram
Preparation steps
Preparation
Rinse meat, pat dry and cut into bite-size pieces. Cut bacon into 0.5cm (approximately 1/8 inch) pieces. Peel and dice onion.
Preparation
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.
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.
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.
Mix sour cream and parsley and season with salt and pepper.
Season stew with salt, pepper and marjoram and serve with parsley sour cream. Serve stew with a hearty brown bread if desired.
