| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | Meats, Beef, Pres-cooker | 6 | Servings |
INGREDIENTS
| -Sue Woodward | ||
| 2 | lb | Beef round steak, 1.1/2" thick |
| 1/2 | c | Seasoned bread crumbs |
| 1/4 | c | Olive oil |
| 1 | md | Onion; diced |
| 2 | cl | Garlic; crushed |
| 1 | Carrot; diced | |
| 1/4 | c | Parsley; minced |
| 1/2 | ts | Dried tarragon |
| 1 | Bay leaf | |
| 2/3 | c | Beef broth |
| 2 | tb | Light sherry |
| 2 | tb | Tomato paste |
| 5 | lg | Onions; sliced in rings |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| Noodles; buttered or steamed potatoes to serve |
INSTRUCTIONS
PRESSURE COOKER COOKBOOK Cut steak into serving pieces, slitting edges to prevent curling. Place bread crumbs into a shallow dish. Coat steak pieces with bread crumbs, shaking to remove excess crumbs. Heat oil in pressure cooker. Add steak and saute in hot oil, 2 pieces at a time to avoid crowding. Use long handled tongs to turn steak to brown on both sides. Remove and set aside. Add onion, garlic, carrot, parsley, tarragon, and bay leaf to hot oil and cook 3 mins., stirring with wooden spoon to loosen browned particles on bottom of cooker. Stir in broth, sherry, and tomato paste. Mix well. Place steak pieces in sauce. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 18 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Add sliced onions to steak and sauce. Season with salt and pepper, stirring well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Gently stir beef and sauce with wooden spoon. Discard bay leaf. Serve with noodles or potatoes. Makes 6 to 8 servings. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 17, 1998
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