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RECIPES - Beef

Barbequed Beef Short Ribs

4.2 Qt.	6/8 Qt.	Ingredients
3 lbs	6 lbs	Beef Short Ribs
2 Tbsp	3 Tbsp	Bacon Drippings
2 Tbsp	1/4 cup	Onion, sliced
1 Tbsp	2 Tbsp	Green Pepper, chopped
1 cup	2 cups	Catsup
1 tsp	2 tsp	Salt
1 tsp	2 tsp	Celery Seed
2 Tbsp	1/4 cup	Brown Sugar
2 Tbsp	1/4 cup	Lemon Juice
2 tsp	1 Tbsp	Dry Mustard
2 cup	3 1/2 cup	Water
4 servings	8 servings

1. Brown short ribs in dripping in pressure pan. Pour off excess fat.
2. Mix remaining ingredients together and pour over meat.
3. Cover, set control at 10 PSI and cook 40-50 minutes after control jiggles.
4. Cool pan normally for 5 minutes, then place under faucet.
5. Thicken sauce with 1 tablespoon flour mixed with 1/4 cup water for each cup of sauce.

Porcupine Meat Balls

4.2 Qt.	6/8 Qt.	Ingredients
1 lb	2 lbs	Ground Beef
1/2 cup	1 cup	Uncooked Rice
1 Tbsp	2 Tbsp	Onion, minced
1 tsp	2 tsp	Salt
1/4 tsp	1/2 tsp	Pepper
1 10 1/oz. can	2 10 1/2 oz. cans	Tomato Soup
1 cup	1 1/2 cups	Water
Serves 4	Serves 8

1. Combine meat, rice, onion, salt and pepper. Form into balls.
2. Mix soup and water in pressure pan.
3. Drop meat balls in pan. Cover, set control at 10 PSI and cook 10 minutes after control jiggles. Cool pan normally for 5 minutes, then place under faucet.

Beef Stew

4.2 Qt.	6/8 Qt.	Ingredients
1 1/2 lbs.	3 lbs.	Beefs Stew Meat - 1 inch pieces
1 Tbsp	2 Tbsp	Fat
1 tsp	2 tsp	Salt
Dash	1/4 tsp	Pepper
1/4 tsp	1/2 tsp	Paprika
3 cups	3 1/2 cups	Water
1/2 cup	1 cup	Onions, chopped
4	8	Carrots, whole
4	8	Potatoes, medium, cut in halves
4-6 servings	8-12 servings

1. Brown beef in fat in cooker. Season with salt, pepper and paprika. Add water
2. Cover, set control at 10 PSI and cook 15 minutes after control jiggles.
3. Cool cooker normally for 5 minutes, then place under faucet. Add remaining ingredients.
4. Cover, set control at 10 PSI and cook 10 minutes after control jiggles. Reduce pressure instantly.

Beef Pot Roast

4.2 Qt.	6/8 Qt.	Ingredients
2 lbs.	4 lbs.	Beef Pot Roast 2-3 in. thick
1 Tbsp	2 Tbsp	Fat
1 1/2 tsp	1 Tbsp	Salt
1/4 tsp	1/2 tsp	Pepper
2	4	Onions, medium, sliced
2 cups	2 1/2 cups	Water
4-5 servings	8-10 servings

1. Brown beef in fat in cooker
2. Season with salt and pepper. Add onions and water.
3. Cover, set control at 10 PSI and cook 45-60 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet. Prepare gravy recipe.

Flank Steak with Dressing

4.2 Qt.	6/8 Qt.	Ingredients
1 steak	2 steaks	Flank Steak (2 lbs.)
Dressing:
3/4 cup	1 1/2 cups	Sausage Meat
1 apple	2 apples	Apple, peeled and sliced
1 1/2 cups	3 cups	Dried bread crumbs
1 Tbsp	2 Tbsp	Onion, minced
1/4 tsp	1/2 tsp	Salt
3 Tbsp	6 Tbsp	Fat
1 1/2 cups	2 cups	Water
Serves 4	Serves 8

1. Heat sausage meat in fry pan. Pour off excess fat.
2. Add other ingredients.
3. Trim edges of steak and sprinkle salt and pepper on.
4. Spread dressing over flank steak, roll up loosely and tie it securely.
5. Brown steak on all sides in fat in cooker
6. Add water, cover, set control at 10 PSI and cook for 45 minutes after control jiggles.
7. Cool cooker normally for 5 minutes and then place under faucet. Prepare gravy recipe.

Braised Pepper Steak

4.2 Qt.	6/8 Qt.	Ingredients
1 (about 1 1/2 lbs.)	2 (about 3 lbs.)	Flank Steak - cut into 1/4 in. strips
2 Tbsp	1/4 cup	Fat
1 4-oz. can	2 4-oz. cans	Mushrooms
2 cups	4 cups	Water
1	2	Beef Bouillon Cube
2 Tbsp	1/4 cup	Soy Sauce
1 Tbsp	2 Tbsp	Sugar
1/4 tsp	1/2 tsp	Garlic Salt
Dash	1/4 tsp	Pepper
1	2	Green Pepper - cut in strips
1 1/2 Tbsp	3 Tbsp	Flour
1/2 cup	1 cup	Water
Serves 4	Serves 8

1. Brown steak strips in fat in cooker (brown about a third of the strips at a time).
2. Add mushrooms, water, bouillon cube, soy sauce, garlic salt and pepper.
3. Cover, set control at 10 PSI and cook for 5 minutes after control jiggles. Reduce pressure instantly.
4. Add green pepper strips. Cover, set control at 10 PSI and cook an additional 3 minutes. Reduce pressure instantly
5. Mix flour and water together, add and cook until thickened, stirring constantly. Serve over buttered noodles.

Chili Con Carne

4.2 Qt.	6/8 Qt.	Ingredients
1 lb.	2 lbs.	Ground Beef
1/2 cup	1 cup	Onion, chopped
1 Tbsp	2 Tbsp	Fat
1 Tbsp	2 Tbsp	Green Pepper, chopped
1 cup	2 cups	Canned Tomatoes
1 tsp	2 tsp's	Salt
1/2 tsp	1 tsp	Paprika
1-2 tsp	2-4 tsp	Chili Powder
1 1-lb. can	2 1-lb. cans	Kidney Beans, Drained (reserve liquid)
4-5 servings	8-10 servings

1. Brown beef and onion in fat in cooker. Pour off excess fat.
2. Add remaining ingredients except kidney beans. Add enough water to reserved bean liquid to measure 3 cups. Use 6 cups for 6/8-qt. recipe. Add to cooker. Break up tomatoes.
3. Cover, set control at 10 PSI and cook 10 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Add kidney beans and simmer a few minutes.

Beef Stroganoff

4.2 Qt.	6/8 Qt.	Ingredients
1 lb.	2 lbs.	Beef Stew Meat - 1 in. pieces
1 Tbsp	2 Tbsp	Flour
1 Tbsp	2 Tbsp	Fat
1 4-oz. can	2 4-oz cans	Mushrooms, drained (reserve liquid)
1	2	Onions, medium, sliced
1 tsp	2 tsp	Salt
1/4 tsp	1/2 tsp	Pepper
Dash	1/4 tsp	Ground Marjoram
3 Tbsp	6 Tbsp	Catsup
1/2 cup	1 cup	Dairy Sour Cream
4 servings	8 servings

1. Roll beef in flour. Brown in hot fat in cooker.
2. Add enough water to reserved mushroom liquid to measure 1 1/2 cups. Use 3 cups for 6/8-qt. recipe. Add mushrooms, mushroom-water mixture and remaining ingredients except sour cream to cooker.
3. Cover, set control at 10 PSI and cook 15 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet
5. Stir in sour cream; heat through. Serve with noodles.

Hungarian Goulash

4.2 Qt.	6/8 Qt.	Ingredients
1 1/2 lbs.	3 lbs.	Beef Stew Meat, 1 in. pieces
2 Tbsp	1/4 cup	Fat
2	3	Onions, medium, sliced
1 tsp	2 tsp	Salt
1/4 tsp	1/2 tsp	Pepper
1/2 tsp	1 tsp	Paprika
1/2	1	Bay Leaf
1/2 tsp	1 tsp	Ground Marjoram
3 cups	6 cups	Water
4	8	Potatoes, medium, whole
4	8	Carrots, medium, cut lengthwise
2	4	Turnips, cut in halves
1 cup	2 cups	Green Pepper, chopped
4-6 servings	8-12 servings

1. Brown beef in fat in cooker.
2. Add onions,salt, pepper, paprika, bay leaf, marjoram and water.
3. Cover, set control at 10 PSI and cook 15 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Place remaining ingredients on rack over beef.
6. Cover, set control at 10 PSI and cook 10 minutes after control jiggles. Reduce pressure instantly
7. Prepare gravy recipe.

Corned Beef and Cabbage

4.2 Qt.	6/8 Qt.	Ingredients
2 lbs.	4 lbs.	Corned Beef Brisket
3 cups	4 cups	Water
4	8	Carrots
4	6	Potatoes, medium, cut in halves
4	8	Cabbage wedges
4	8	Onions, small, whole
4 servings	8 servings

1. Place corned beef in cooker. Add water
2. Cover, set control at 10 PSI and cook 60 minutes after control jiggles.
3. Cool cooker normally for 5 minutes, then place under faucet.
4. Add remaining ingredients.
5. Cover, set control at 10 PSI and cook 8-10 minutes after control jiggles. Reduce pressure instantly.

Swiss Steak with Pickled Onions

4.2 Qt.	6/8 Qt.	Ingredients
1/4 cup	1/2 cup	Flour
1 tsp	2 tsp	Salt
Dash	1/4 tsp	Pepper
1 1/2 lbs.	3 lbs.	Round Steak- 1/2 in. thick
2 Tbsp	3 Tbsp	Fat
1 10-oz. bottle	1 10-oz. bottles	Pickled Onions, drained (reserve liquid)
4-6 servings	8-12 servings

1. Mix flour, salt and pepper.
2. Cut steak into individual servings; coat with flour mixture.
3. Brown in hot fat in cooker.
4. Add enough water to onion liquid to measure 1 1/2 cups. Use 3 cups for 6/8-qt. recipe. Add onions and onion-water mixture to cooker.
5. Cover, set control to 10 PSI and cook for 35 minutes after control jiggles.
6. Cool cooker normally for 5 minutes, then place under faucet. Prepare gravy recipe.

Beef Vegetable Dinner

4.2 Qt.	6/8 Qt.	Ingredients
3/4 lb.	1 1/2 lbs.	Beef, Boneless Chuck, Tip or Round
1 Tbsp	2 Tbsp	Fat
1/4 cup	1/2 cup	Onion, chopped
2 Tbsp	1/4 cup	Green Pepper, chopped
1 tsp	2 tsp	Salt
1/2 tsp	1 tsp	Chili Powder
1/4 tsp	1/2 tsp	Pepper
1 1-lb can	2 1-lb cans	Whole Kernel Corn, drained (reserve liquid)
2 cup	4 cup	Corn liquid and water
1 8-oz can	2 8-oz cans	Tomato sauce
1/4 cup	1/2 cup	Catsup
1 cup	2 cups	Wide Noodles, uncooked
4 servings	8 servings

1. Cut beef into 1 x 1/4 in. pieces. Brown in fat in cooker.
2. Add remaining ingredients and stir.
3. Cover, set control at 10 PSI and cook 5 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.

Gravy

4.2 Qt.	6/8 Qt.	Ingredients
1 cup	2 cups	Broth (liquid from cooked meat)
2 Tbsp	1/4 cup	Flour
1/4 cup	1/2 cup	Cold Water

1. Skim excess fat from broth. Add enough water to broth, if necessary, to measure 1 cup. Use 2 cups for 6/8 Qt. recipe.
2. Mix flour and water until smooth. Gradually stir into broth.
3. Cook over medium heat, stirring constantly, until gravy is smooth and thickened. Season with salt and pepper.

 

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