Angus beef pizza goulash with three cheese

Ingredients:

3 Lbs. black angus’ neck meat
2 Tbsp. olive oil
4 Tbsp. salted butter
2 big size yellow onion
3 cloves of garlic
1 Lb. white button mushrooms
1/4 C tomato paste
2 big tomatoes
2 Tbsp. dried purple leave basil
2 Tbsp. pizza seasoning (mix of ¼ tbsp. each of dried basil, thyme, crushed red pepper, paprika, garlic powder)
1/4 C desired soup noodles
Pink Himalayan Salt (I never use too much salt) as you desire
1/2 whipping Cream (or half and half)
 1 C Three cheese mix (Asiago, Parmesan, Romano)
 ½ C chopped fresh cilantro.
 
Making:
Rinse well the Angus meat
Place in pressure cook (or Instapot) with one onion (chopped in big pieces)
Add 5 C water and 2 Tbsp. olive oil.
 
Add 1 tsp. of each salt and grind peppercorn to taste
Saute for 10 min. or (on Saute program for instapot)
Add 5 C water. and cook 35 Minutes. (For instapot -low-pressure program)
Regular pressure cook I cooked for 15min. and additional 20 minutes. 
Meat should be falling of the bone.
I separated meat and the broth.
Took the bone of and shredded the meat into rather bigger pieces.
I placed the broth in the refrigerator after cooled down.
And kept in the fridge for 3 hours for excessive to get solidify on the surface.  I took the fat off, to use the broth in my soup.
Heat the butter in Dutch oven, add grind onion and garlic mix and sauté until onion get translucent and the aroma of the garlic rises.
Add sliced mushrooms, mix and continue to sauté
Chop tomato and dried purple basil together in the chopper.
Add into the sauteing mix.
Add tomato paste, keep mixing and sauteing mushroom
Add shredded meat mix once,
Add pizza mix, and 4 Cups of beef broth and 1 C water.
Add noodles.
Let it cook simmer until the noodles cooked and soft.
Add 1/2 C whipping cream mix well.
Serve immediately with garnishing 2 Tbsp of mixed cheese and cilantro.

10/19/2021

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