Llobet-Arany Recipe Vault

Author: tom

  • Hungarian Beef Goulash

    Ingredients

    • 1 tbsp oil
    • 1 tbsp butter
    • 2 lbs beef, 1 inch cubes (or smaller)
    • 1 tsp salt
    • 1.2 tsp black pepper
    • 2 Medium onions finely chopped
    • 2 cloves garlic minced
    • 3 tbsp paprika
    • 1 tsp caraway seeds
    • 1 tbsp tomato paste
    • 1/2 cup beef broth (or half beef bullion dissolved in 1/2 cup water.
    • 14.5 fl oz of canned diced tomatoes (430ml)
    • 1 cup of carrots (cut up)
    • 2 tbsp corn starch

    Directions

    1. Turn instant pot to sauté mode, add oil and butter.
    2. Add beef, and brown.
    3. Remove beef and set aside, keep juices in pot.
    4. Add onion and garlic, cook for a minute.
    5. Add paprika, caraway seeds, tomato paste, beef broth, stir for a minute.
    6. Add beef back in, add tomatoes, stir.
    7. Add carrrots
    8. Add Instant pot lid and set pressure cook for 25 minutes
    9. Once timer goes off release steam and open.
    10. Take 1 cup of the cooked juices into a bowl and whisk in corn starch. Once lump are dissolved add back into pot and stir.
    11. Serve!

    Pairings

    • Potatoes
    • Rice
    • Cabbage

  • Pork Pan Sauce

    https://www.inspiredtaste.net/37062/juicy-skillet-pork-chops

    Ingredients

    • 4 pork chops, about 6 ounces each, 1-inch thick
    • Salt, to taste
    • 1 tablespoon all-purpose flour
    • 1 teaspoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon avocado oil or vegetable oil

    Pan Sauce

    • 1 cup low-sodium chicken stock
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons honey or brown sugar
    • 1 tablespoon butter

    2 tablespoons chopped fresh parsley, optional

    Directions

    1. Season and bring to room temperature: Take the pork chops out of the refrigerator and season both sides with salt (a little less than 1/4 teaspoon per chop). Let them rest at room temperature for 30 minutes.
    2. Make spice rub: Meanwhile, in a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
    3. Add spice rub: After 30 minutes, pat the chops dry with paper towels, then rub the spice mixture all over.
    4. Cook the pork chops: Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
    5. Flip the pork so that the seared side is facing up. If the chops have a fat edge, use tongs to hold them upright until the fat sizzles and browns, about 30 seconds.
    6. Reduce the heat to low, then cover the skillet. Cook for 6 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the chop reads 145°F. Cooking time depends on thickness, so start checking for doneness at 5 minutes, then every 2 minutes after. If you do not have a thermometer, pork chops are done when, when cut into, the juices run clear.
    7. Let them rest: Transfer the pork chops to a plate, then loosely cover them with aluminum foil. Let the pork rest for 5 minutes.
    8. Make pan sauce: While the pork rests, make the pan sauce right in the same skillet. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Bring the sauce to a simmer and cook until reduced by half. As it simmers, use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Taste, then adjust with additional salt, vinegar, or honey.
    9. Add the butter: Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
    10. Serve: Return the pork chops to the pan and spoon the sauce over them. Or slice the chops and toss the slices in the sauce. Sprinkle with fresh parsley and serve.

  • Instant Pot American Chili

    Link: https://www.dinneratthezoo.com/instant-pot-chili/

    Ingredients

    • 2 teaspoons olive oil
    • 2 pounds ground beef I use 90% lean
    • 1 onion finely diced
    • 1 1/2 teaspoons minced garlic
    • 28 ounce can diced tomatoes do not drain
    • 3 8 ounce cans tomato sauce
    • 3/4 cup beef broth
    • 2 tablespoons chili powder
    • 2 teaspoons ground cumin
    • 2 teaspoons smoked paprika
    • 2 teaspoons cocoa powder
    • 1 teaspoon granulated sugar
    • 1 1/2 teaspoons kosher salt
    • 3/4 teaspoon ground pepper
    • 15 ounce can kidney beans drained and rinsed
    • 15 ounce can pinto beans drained and rinsed
    • Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream

    Steps

    • Turn your 6 quart Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.
    • Add the onion and cook for 3 more minutes or until softened.
    • Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.
    • Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. If you don’t have this setting, you can use manual high pressure. Release the pressure either manually or allow it to release naturally.
    • Serve with assorted toppings.

    Nutrition

    Calories: 318kcal | Carbohydrates: 45g | Protein: 45g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 757mg | Potassium: 1450mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1280IU | Vitamin C: 15.3mg | Calcium: 133mg | Iron: 9.4mg

  • Instant Pot Pulled Pork

    link: https://damndelicious.net/2020/08/08/instant-pot-bbq-pulled-pork/

    Ingredients

    • 3 tablespoons brown sugar
    • 4 teaspoons kosher salt
    • 1 tablespoons paprika
    • 2 teaspoons chili powder
    • 1 teaspoon dried oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon ground mustard
    • ½ teaspoon cayenne pepper
    • ½ teaspoon ground cumin
    • ½ teaspoon black pepper
    • 4 pounds pork shoulder, excess fat trimmed and cut into 3-inch chunks
    • 1 tablespoon canola oil
    • 1 cup chicken stock
    • 6 tablespoons apple cider vinegar, divided
    • 1 (18-ounce) bottle favorite bbq sauce, we love Stubb’s

    Steps

    1. Set a 6-qt Instant Pot® to the high saute setting.
    2. In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.
    3. Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
    4. Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
    5. Remove pork shoulder from the Instant Pot® and shred the meat using two forks; stir in remaining 2 tablespoons vinegar and season with salt and pepper, to taste, if needed.
    6. Serve immediately with your favorite bbq sauce.