Recipe - Swiss Steak (Pc)

2 tablespoon Peanut oil
1 Beef arm roast or chuck
roast (trim, cut into 2"
cubes
1 lg Onion; finely minced
4 lg Cloves of garlic; minced
1 cup Celery; cut or sliced up
One half cup Bell pepper; minced
4 cup Canned whole tomatoes with
1 cup Tomato sauce
1 teaspoon Salt
Louisiana hot sauce to taste
One half teaspoon Oregano leaves; crumbled

Put 2 Tbsp. oil into a very hot pressure cooker pot. Braise the beef
cubes on all sides until well browned. Add the rest of the ingredients and
stir once to distribute 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. My family especially likes this dish
served over baked macaroni and cheese with a side dish of peas, saut‚ed
with onions and pine nuts.

Posted to MMRecipes Digest V4 #189 by "Griff" wgriffin@ix.netcom.com on
Jul 22, 1997