kayquimi replied to your photo “Pressure cooked turkey roulade with mashed potatoes and onion-rosemary…”
do you have a recipe for the onion rosemary gravy because that sounds DELICIOUS
Mum and I pretty much made it up; it cooks in the pressure-cooker with the turkey. You could probably modify it to a stove.
So, step one is make a turkey roulade (butterfly a tenderloin, pound flat, cover with a layer of stuffing, roll up, tie in a roll) and brown it, either in a frying pan or on the sautee function of your pressure cooker. Set aside. You could also just get a couple of turkey tenderloins and brown them, it adds up to the same thing, or use some turkey or chicken breasts, or even chicken thighs.
After you’ve browned whatever you are browning and set it aside, put the pressure cooker on the “sautee” function and pour in some oil (maybe like 2-3 spoonfuls; you can use the oil you were browning the meat in if you want). Add chopped onions (about a cup, probably half a large onion?) and sautee. Once they’re mostly translucent, stir in some chopped/mashed garlic, continue cooking, and add two spoonfuls of flour. Stir until it makes a kind of paste and the flour is a little bit golden.
Add ¾ cup chicken broth and ¼ cup white wine. Stir until bubbling, then turn off the sautee function and add a few rosemary sprigs or a few sprigs’ worth of leaves if you don’t want to pick the stems out later. Add pepper if desired but wait on the salt for now. Place the turkey roulades in the pan with the mixture and close the lid. For two turkey tenderloin roulades we cooked them on high pressure for 25 minutes. Natural release (wait ten minutes, then release the rest of the pressure).
Scoop out the roulades and stir a few spoonfuls of apple cider vinegar into the gravy, then turn it to “sautee” again to thicken if desired. Mum also added about a tablespoon of butter for richness. Cook to desired consistency, pick out rosemary stems if necessary, salt to taste, and serve!