PRESSURE COOKER CHICAGO STEAK ROLL UPS
Make and share this Pressure Cooker Chicago Steak Roll Ups recipe from Food.com.
Provided by Rima K
Categories Meat
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into 8 pieces and pound until 1/4 inch thick.
- Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat.
- Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine.
- Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.
- Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart pressure cooker.
- Remove rolls from pan.
- Place 1 cup water and cooking rack or steamer basket in pressure cooker.
- Put rolls on rack or in basket.
- Close pressure cooker cover securely. Cook for 15 minutes, at 15 pounds pressure. Cool cooker at once.
- Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.
PRESSURE-COOKER POT ROAST
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients -- dates, olives, and oranges -- but remained loyal to the traditional American chuck roast, which, like other inexpensive cuts, braises well. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
- Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.
CHICAGO-STYLE BEEF ROLLS
I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast., Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.
Nutrition Facts : Calories 418 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 771mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.
PRESSURE-COOKER ROUND STEAK ITALIANO
My mom used to make a similar version of this wonderful dish, and I've always enjoyed it. The gravy is especially dense and flavorful. -Deanne Stephens, McMinnville, Oregon
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut steak into serving-size pieces; place in a 6-qt. electric pressure cooker. In a large bowl, combine tomato sauce, broth, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. Press cancel. A thermometer inserted into beef should read at least 160°. Remove meat and potatoes; keep warm., For gravy, skim fat from cooking juices; return to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with meat and potatoes.
Nutrition Facts : Calories 353 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 357mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges
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