| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Pressure co, Soups & ste |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 1 |
|
Beef arm roast or chuck roast, trimmed and cut into 2 inch cubes |
| 1 |
lg |
Onion, finely diced |
| 4 |
lg |
Clove garlic, finely diced |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
pk |
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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