This is the kind of dish that comforts you from the moment you smell it. The meat cooks slowly until tender and juicy, surrounded by a sauce made from onion and carrot that becomes deep and slightly sweet. Perfect for serving over smooth, piping-hot mashed potatoes.
Productos con los que prepararla
Ingredients
- 1 piece beef loin (700–900 g)
- 3 onions (thinly sliced)
- 2 carrots (cut into thick rounds)
- 2 garlic cloves
- 150 ml red or white wine
- 200 ml stock
- 1 bay leaf
- Salt (pepper and olive oil)
- Mashed potatoes to serve
Instructions
- Select the “Fast cook” mode on the Pressure Cooker, add oil and brown the pork loin on all sides. This step and the next two should be carried out with the lid open.
- Add the onion, carrot and garlic and cook for 3–4 minutes.
- Add the wine, the broth and the bay leaf.
- Place the pressure cooker lid on, close it, select the Meat program at high pressure and start the program.
- Once finished, release the pressure, remove the pork loin and let it rest for 10 minutes before serving.
- If you prefer a thicker sauce, let it reduce for 5 more minutes.
- Serve the meat over mashed potatoes with the sauce on top.
