Swiss steak (p/c)

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Peanut oil
1 Beef arm roast or chuck roast (trim, cut into 2\" cubes
1 large Onion; finely diced
4 larges Cloves of garlic; minced
1 cup Celery; sliced
½ cup Bell pepper; diced
4 cups Canned whole tomatoes with -
1 cup Tomato sauce
1 teaspoon Salt
Louisiana hot sauce to taste
½ teaspoon Oregano leaves; crumbled

Directions

Put 2 Tbsp. oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned. Add the rest of the ingredients and stir once to distribute ingredients evenly in pot.

Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle.

Lower heat immediately to a level that keeps the weight just barely moving.

Time from this point on for 20-25 minutes (depending on the grade of meat).

Remove pot from heat and cool.

Open the lid and stir gently. Check the consistency of the gravy. If it is too thin, raise the heat to high and reduce to the desired thickness. If it is too thick, add a little water. My family especially likes this dish served over baked macaroni and cheese with a side dish of peas, saut‚ed with onions and pine nuts.

Posted to MM-Recipes Digest V4 #189 by "Griff" <wgriffin@...> on Jul 22, 1997

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