17
14
Round Steak with Potatoes and Gravy
Serves: 6
2 pounds of
3
/
4
inch thick beef round steaks, cut into 4 to 6 ounce serving pieces
2 tablespoons vegetable oil
2 slices bacon, diced
12 small white onions, halved
6 new red potatoes, scrubbed
1 8-ounce can mushrooms, with liquid
1
/
2
cup dry red wine
1 tablespoon parsley, minced
2 teaspoons salt
1
/
2
teaspoon pepper
1 bay leaf
cornstarch
Press
Brown
button. Press
Start/Off
button. Add oil to the cooking pot. Add steak and
brown evenly on both sides. Set aside on a platter that will collect any juices. Add
bacon, and cook until browning nicely. Add wine and deglaze the pot. Press
Start/Off
to turn
Brown
off. Return the steak and collected juices to the cooker. Add remaining
ingredients except cornstarch mixture. Lock lid in place, follow instructions on pages
6-7, and set to High pressure (15.0P) for 20 minutes. Let pressure release.
Remove lid and set the meat, onions, potatoes and mushrooms aside on a serving
platter. Set the cooker to
Brown
and thicken the gravy with a mixture of water and
cornstarch. When thickened, served over the steak and potatoes.
Quick Rice Pudding with Sun-Dried Cranberries
Serves: 6
1 cup rice, short grain
2 tablespoons sweet butter
2 cups water
1 14-ounce can of 2% evaporated milk
1
/
2
teaspoon ground cinnamon
1
/
4
teaspoon nutmeg, freshly grated is best
1
/
2
cup dried cranberries (raisins, cherries or chopped apricots can be substituted)
1
/
2
cup sweetened condensed milk
1 tsp vanilla extract or pulp from one vanilla bean
Hints and Tips
■
To ensure the best cooking performance when cooking under pressure,
always use at least 12 oz. of water or liquid in your recipes to enable
enough steam to be created to produce pressure.
■
Frozen foods can be cooked in a pressure cooker. Add appoximately
10 minutes to every inch of thickness.
■
When using the pressure settings, the timer should not begin counting
down until there is enough pressure.
■
When cooking under pressure, if you are unsure of the cooking time, it
is better to under cook and use the quick release method and check for
doneness. If not done, continue cooking under pressure.
■ Never fill the Pressure Cooker more than half full with food or
2
/3 full
with liquid. The pressure cooker must have enough liquid to steam or
the food will not cook properly.
■
If the electric circuit is overloaded with other appliances, your
appliance may not operate. The pressure cooker should be operated
on a separate electrical circuit.
■
Tougher, less expensive cuts of meat are better suited for the pressure
cooker because cooking under pressure breaks the fibers down for
tender results.
■
Fresh fruit should be cooked on low pressure.
■
Add a tablespoon of oil to the water to reduce the amount of foaming
that beans produce.
Troubleshooting
If you have not added sufficient liquid and you notice that the floating valve
has not risen, but the timer is counting down, perform the following steps:
1. Stop the pressure cooker by pressing the
START/STOP
button.
2. Turn the pressure regulator knob to STEAM, using short bursts, until
the pressure is fully released.
3. Remove the lid and add approximately 1
]
/2 cups of water/stock or
any liquid. Stir food to disperse liquid.
4. Replace the lid and lock into position.
5. Set the pressure and time per page 6.
6. Press the
START/STOP
button to begin cooking again.
HINTS AND TIPS
