Recipe - Gees Beef Etouffee (Pressure Cooker)

2 tablespoon Peanut oil
1 Beef arm roast or chuck
roast, trimmed and cut into
2 inch cubes
3 lg Onions, finely minced
1 cup Celery, finely minced
One half cup Bell pepper, finely minced
4 lg Clov garlic, finely minced
1 cup Dry white wine
1 cup Water
1 teaspoon Salt
Louisiana hot sauce to taste

Put 2 Tbsp oil into a very hot pressure cooker pot. Braise the beef cubes
on all sides until well browned. Add the minced onions, celery, bell pepper,
and garlic and saute for 5 minutes. Add the rest of the ingredients and
stir thoroughly 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 2025 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.

Serve over hot fluffy rice or with some loaves of homemade crusty bread to
"mop" the gravy.

Posted to IChef 11/1/96 by Cindy Hartlin

Recipe by: Mrs. Gee @aol.com Posted to MCRecipe Digest V1 #565 by Rooby
MsRooby@sprintmail.com on Apr 13, 1997