| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Pressure co |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Peanut oil |
| 1 |
|
Beef arm roast or chuck |
|
|
roast trimmed and cut |
|
|
into |
|
|
2 inch cubes |
| 3 |
|
Onions, finely diced |
| 1 |
c |
Celery, finely diced |
| 1/2 |
c |
Bell pepper, finely diced |
| 4 |
|
Clov garlic, finely diced |
| 1 |
c |
Dry white wine |
| 1 |
c |
Water |
| 1 |
t |
Salt |
|
|
Louisiana hot sauce to taste |
INSTRUCTIONS
Put 2 Tbsp oil into a very hot pressure cooker pot. Braise the beef
cubes on all sides until well browned. Add the diced onions, celery,
bell pepper, and garlic and saute for 5 minutes. Add the rest of the
ingredients and stir thoroughly to distrubute 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. Serve over hot fluffy rice or
with some loaves of homemade crusty bread to "mop" the gravy. Posted
to IChef 11/1/96 by Cindy Hartlin Recipe by: Mrs. Gee @aol.com Posted
to MC-Recipe Digest V1 #565 by Rooby <MsRooby@sprintmail.com> on Apr
13, 1997
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