| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Swiss |
Beef, Pressure co |
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 |
c |
Sliced celery |
| 1/2 |
c |
Diced bell pepper |
| 4 |
c |
Canned whole tomatoes with |
|
|
juices |
| 1 |
c |
Tomato sauce |
| 1 |
t |
Salt |
|
|
Louisiana hot sauce to taste |
| 1/2 |
t |
Crumbled oregano leaves |
INSTRUCTIONS
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 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. My family especially likes this dish served over baked
macaroni and cheese with a side dish of peas, sauted with onions and
pine nuts. 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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