Today we handle the Pressure Cooker Beef Cutlets cooked in beef stock infused with minced vegetables. Quickly fired up to seal the juices inside, these mega soft and ripe schnitzels (cutlets) will impress family AND guests alike. Ultra easy way to immediately upgrade your cooking CV!
A short one today! At least as far as the recipe is concerned. And the article? Well you're getting a blast from the past. I'm posting an old overview of Balkan cuisine for new readers still wondering what strange land they landed on when they found BLB.
However this time I'm including a bonus: a recipe for Beef Cutlets made in a Pressure Cooker.
Just recently we did schnitzels, but that time we dunk them in a lot of red wine after breading them. Today's cutlets are more soft and sensual. They have a "falling off the fork" feel AND tender taste you'll love.
This is achieved primarily via two crucial preparation steps.
But before we talk preparation let's talk beef. When you go to your grocery store ask for younger beef cutlets. Baby beef if possible. We've talked about this before, but in the Balkans there are three stages of beef you can buy.
The first and youngest is veal. Then comes the baby beef. And finally regular beef.
Baby beef is soft but more mature than veal. It has a more grown-up taste. Not yet as fully matured as regular beef, it keeps more of its softness, but offers just the right amount of fullness of taste. Here's a nice explanation. If all you can get is beef then ask for or look for more tender pieces.
These Pressure Cooker Beef Cutlets do not require marinating. In fact, even seasoning is limited to the basic, classic, salt and pepper to taste. The cutlets are then thrown in hot oil for a couple of minutes on each side to seal in the juiciness. (That's the crucial preparation step 1.)
Then they mix with simmered veggies (onion, garlic, carrot, celery root, bell pepper) that have been sizzling on butter for a hot second, and cooked in beef broth. Baby beef and veggies are combined. Pressure cooker is closed. (Crucial preparation step 2.) Side is prepped. Food is made.
As always when making beef cutlets (or anything else really) in a pressure cooker, really make sure you're following the directions. Pressure cookers are amazing. They'll save you time. They'll achieve softness with any ingredient you can think of. Especially meat.
However, improper use can get you seriously hurt. Use the directions plus common sense and you'll be ok.
Pressure Cooker Beef Cutlets
- 1.5 pounds beef cutlets round or loin, preferably baby beef, cut into 8-10 cutlets
- Sea-salt and ground pepper to taste
- 2 tablespoons butter
- 1 onion large, minced
- 3 garlic cloves minced
- 2 carrots medium, grated
- 2 ounces celery root grated, or 1-2 celery stalks minced
- 1 red bell pepper or red bull's horn pepper, minced
- 1 tablespoon seasoning mix Vegeta, or ½ crushed beef bouillon
- 1 tablespoon paprika mild
- 1 tablespoon flour
- 3 cups beef broth
- 1 tablespoon parsley minced
- Optional mashed potatoes, rice or pasta for 6
- Season each cutlet on both sides with sea-salt and ground pepper to taste.
- In a deep skillet, warm up oil on high and then lower temperature to medium high. Fry cutlets about 3-4 minutes on each side and remove off heat.
- In a pressure cooker heat up butter on medium. Add onion and garlic and simmer for a 2-3 of minutes, frequently stirring. Add carrots, celery root, pepper, seasonings and continue simmering and stirring for 8-10 minutes. Finally add beef broth and flour and stir again.
- Place cutlets into the pressure cooker and close it. Cook for 20-25 minutes or until the meat is tender (follow your pressure cooker's instructions).
- While the cutlets are cooking prepare your side.
- Serve cutlets hot with a couple of scoops of sauce over the side.
I have learned to make some different Bosnian foods for my bf. To me, making Bosnian foods are like a spice holding patience. I came from a country that cook with lots different spices in one dish. I'm also a somebody who can't eat without chili pepper.
I cooked bosanski lonac and djuvec couple times. But still have a hard time to mastering the yufka for pita.
Pepy, that's a very unique way to describe it. Thanks for your insights! Yes, this cuisine is not very spice oriented (with the exception of vegeta). But I bet you'd like some of the spicier ajvar, and lonac and djuvec are both meals you can utilize chili pepper in. I'll get to jufka soon. It'll make sense and be simplified. For now you can use phyllo, and whip up some pretty good pita.
Loved this post, well done. I've been lurking around here for a while now and thought it might be about time to come out of the shadow and leave a comment. I have to say your writing feels very much like home.. Thank you for sharing our good old Balkan recipes and keep up the great work!
Thanks for getting in touch Branka! Let me know if there is a particular recipe you'd like to see and we'll put it in our rotation.
Odličan post, jako mi se dopada tvoj blog 🙂
Hvala Kaludia 🙂
I love your recipes. I am from Bosnia, but I live in the states now too.
I was raised by my grandparents. My grandmother died while I was in high school. Therefore, your recipes allow me to make the foods my grandmother would have taught me to make. They allow me to cook the food I grew up eating. But the best part is that being able to cook Bosnian food allows me to connect to my culture and to share it with those around me.
So, thank you! 🙂
Thanks for your lovely comment. Glad we're able to help you recreate some of those childhood flavors. Food is a powerful medium in igniting those memories. If there is a specific recipe you'd like let us know and we'll try to put it in our rotation. Meanwhile, enjoy the ones on here, and thanks for stopping by. 🙂
A recipe for Krompir i piletinu u renu would be great. It's a simple recipe but some how I always mange to not get the texture I am hoping for.
We have one here: https://tinyurl.com/y7gc7jqo
And here's another one with rice instead of potatoes: https://tinyurl.com/ycb8qt9g
Hope that helps!