2 tbsp Peanut oil
1 Beef arm roast or chuck roast, trimmed and cut into 2 inch cubes
3 large Onions, finely diced
1 cup Celery, finely diced
1/2 cup Bell pepper, finely diced
4 large Clov garlic, finely diced
1 cup Dry white wine
1 cup Water
1 tsp 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 diced 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 20-25 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 MC-Recipe Digest V1 #565 by Rooby <MsRooby@sprintmail.com> on Apr 13, 1997
|
|
