Description:

Pressure cooker recipe

Source:

Vicky Bryant

Serves/Makes:4 or more

Ingredients

• For a 4 Quarts (3775 ml) Pressure Cooker:
• 1/4 cup (60 ml) flour
• 1 tsp (5 ml) salt
• dash pepper
• 1-1/2 lbs (.7 kg). round steak sliced 1/2 inch thick
• 2 tbsp (30 ml) butter, shortening or oil
• 2 15 oz (420 grm). cans stewed tomatoes
• 1 to 2 cups (475 ml) water
• For a 6 quarts (5675 ml) to 8 Quarts (7575 ml) Pressure Cooker:
• 1/3 cup (80 ml) flour
• 2 tsp (10 ml) salt
• 1/4 tsp (1 ml) pepper
• 3 lbs (1.4 kg). round steak sliced 1/2 inch thick
• 2 tbsp (30 ml) butter, shortening or oil
• 2 15 oz (420 grm). cans stewed tomatoes
• 1 to 2 cups (475 ml) water

Preparation

• Mix flour, salt and pepper.
• Dice steak into cubes, coat with flour mixture.
• Brown in hot shortening/oil in cooker.
• Add tomatoes and water to steak in cooker.
• Cover, set control at 10 and cook 30 minutes after control jiggles (or cook at 15 for 25 minutes).
• Cool cooker normally for 5 minutes, the place under faucet.
• Once you open the cooker, you can thicken the juices for a "tomato gravy".
• Simply mix a little flour with a little bit of cold water, then add to the cooker.
• Cook with lid off, for about 5 minutes or until juices thicken.
• Repeat if necessary to thicken juices to the desired consistency.

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