Ingredients

    • 1 LB GROUND BEEF

    • 1 LB GROUND PORK

    • 4 OUNCES BACON

    • 2 TABLESPOONS OIL

    • 1 CUP DICED ONION

    • 1 CUP DICED CARROT

    • 1 CUP DICED CELERY

    • 1 CUP DICED TOMATO

    • 6 TABLESPOONS TOMATO PASTE

    • 2 TABLESPOONS MINCED GARLIC

    • 1 TEASPOON GROUND PAPRIKA

    • 2 TABLESPOONS SUGAR

    • 2 TEASPOONS SALT

    • 2 BAY LEAVES

    • 2 TABLESPOONS LESS SODIUM SOY SAUCE

    • ½ CUPS WATER

    • ½ CUP RED WINE


Instructions

1. ADD OIL, BACON, DICED ONION, CARROT AND CELERY, AND SAUTé FOR 5 MINUTES.
2. ADD MINCED GARLIC, GROUND BEEF AND PORK, STIR-FRY FOR 3 MINUTES. POUR OIL IN THE INNER POT, AND KEEP THE LID OFF. TURN EVA PRESSURE COOKER TO THE “SAUTE” SETTING.
3. AFTER THE MEAT CHANGE THE COLOR TO BECOME GOLDEN BROWN, ADD DICED TOMATO AND TOMATO PASTE TO THE POT. STIR AND COOK FOR ANOTHER 1 MINUTE.
4. ADD PAPRIKA, SUGAR, SALT, BAY LEAVE, LESS SODIUM SOY SAUCE, WATER, RED WINE, HEAVY WHIPPING CREAM.
5. CLOSE THE LID OF EVA PRESSURE COOKER, AND PRESS THE “SLOW COOK” SETTING.
6. WHEN BEEP SOUNDS, CAREFULLY RELEASE THE PRESSURE VALVE, AND ALLOW 5 TO 10 MINUTES PRESSURE RELEASE.
7. SPRINKLE SOME PARSLEY FLAKES ON THE TOP.

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