Her AGAIN?? More pressure cooker help please!

[Jewel]

I know, I know! I'm a pest! :p I still have gotten no response from Fagor after three emailed requests for a Users Manual for my new Fagor Duo Pressure Cooker, and I'm getting irritated! :mad: Not my fault the box was missing a manual!

Anyway, I know I have to be concerned about the amount of liquid in a recipe. I have a recipe for Hungarian Goulash that I want to make for DH tomorrow, and the it calls for 3 lbs of cubed chuck roast, (plus onions, garlic, spices and 1 can of tomato paste) but only 1-1/2 cups of water. I remember hearing somewhere that I had to have at least a cup of liquid in the pot, but is that a cup of liquid per pound of meat or just a cup of liquid! :confused: I don't want to use too much since the meat is going to make it's own 'gravy' in the cooking process. Will I be OK with 1-1/2 cups of water? Or should I increase or DECREASE it to a cup since it will get more 'liquidy'?

I know as far as cooking time I'm supposed to reduce it by 2/3 as a general rule. The recipe calls for 1-1/2 to 2 hours simmering on low on the stove in a Dutch Oven. Soooo...I would think 45 minutes on high pressure? Maybe?

Sorry for more questions, folks, but I don't want Goulash Soup, and I also don't want dry meat stuck to the bottom of the pot! :eek: Any advice? Thanks!

[Luiza]

Jewel, since nobody else with pressure cooking experience answered, I'll hazard a guess. I'm looking now at a recipe for pressure cooker (Beef Stew with Caramelized Vegetables) that asks for 3lbs beef and 6 cups vegetables, and only ~1 1/2 cups liquid (thickened at the end, sans pressure, with 3 tbsps flour). I suspect, however, that the veggies will release quite a bit of liquid, so I would say you probably want to add your 1 1/2 cup water and reduce/thicken the sauce later.

As for cooking time, the recipe says: " Bring up to pressure on medium-high. Reduce heat to medium-low just to maintain even pressure. Cook for 25 minutes.". So probably 45min. would be much too long.

[Jewel]

Thank you Luiza! :) I'll probably do 30 minutes then bring it down, then if it needs more I can bring it back up to high pressure. Thanks so much for checking! :D

[Luiza]

So how much time did it need in the end? Just curious :)

[Jewel]

Making it tonight! It's only 4:45pm here, so I'm getting ready to start! Gonna try 20 minutes then let the pressure come down naturally, (per recipe book when cooking beef) which will add equal to another 10 minutes or so of pressure cooking...thanks for asking! wish me luck! :eek:

[Luiza]

Good luck!

I'm sure it will work out well.