| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Stews |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Stew beef |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Chopped onion |
| 3 |
tb |
Oil |
| 1 |
ts |
Salt |
| 1 |
c |
Tomato juice |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Carrots |
| 1 |
c |
Potatoes |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Celery |
| 1 |
c |
Water |
| 1/2 |
ts |
Worcestershire sauce |
INSTRUCTIONS
Dredge cut meat in flour and brown in oil. Add onion, tomato juice, salt,
pepper and garlic powder. Stir and pressure cook for 15 minutes. Add
potatoes, carrots, celery, 1/2 tsp salt, worcestershire saue and water.
Pressure cook 15 minutes. Thicken sauce and serve.
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