| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Pressure co, Soups & ste |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Peanut oil |
| 1 |
|
Beef arm roast or chuck |
|
|
roast trimmed and cut |
|
|
into |
|
|
2 inch cubes |
| 1 |
|
Onion, finely diced |
| 4 |
|
Clove garlic, finely diced |
| 1 |
|
Cream of mushroom soup |
| 1 |
|
Dry lipton's onion soup |
| 1 |
|
Soup can dry white wine or |
|
|
water |
| 1 |
|
Soup can water |
| 1 |
|
Tall can sliced mushrooms |
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 and garlic
and saute for 2 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 with creamy mashed potatoes or hot fluffy rice or
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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