Pressure Cooking Tender, Juicy and Delicious Beef

Pressure cooking doesn’t mean using just beans. Using a pressure cooker saves time and money over slow cooked methods or baking. A pressure cooker will make any beef entree juicy and tender. Here are some quick and easy recipes you can use with beef. The recipe times are based using a 15 psi pressure cooker. Add 12 to 15 percent more time if using a pressure cooker with a lower psi.

Yummy Pot Roast - Serves 4

Ingredients:
• 3 tbsp. canola oil
• 1.5 lb. pot roast
• Salt and pepper
• 1 chopped onion
• 1 bay leaf
• 1-1/2 cups water or beef stock

Preparation:

Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper, then add chopped onion, bay leaf and water or broth. Lock the lid in place and bring cooker to pressure. Lower heat and cook for 35 minutes at 15 psi. Release the pressure naturally.

An Old Favorite Meat Loaf - Serves 4

Ingredients:
• 1-1/2 lb. chopped or ground beef
• 1 tsp. salt
• Ground black pepper
• 2 slices bread, soaked in water and squeezed dry
• 2 tbsp. parsley
• 1 med. onion, minced
• 1 garlic clove
• 1 egg
• 2 tbsp. chicken stock
• 2 tsp. Worcestershire sauce
• 2 tbsp. olive oil
• 1 cup tomato sauce
• 1 cup water

Preparation:

In a bowl, combine the meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken stock and Worcestershire sauce. Shape into two small loaves. Wrap each in wax paper and chill several hours to firm. Heat the oil in the pressure cooker and brown the loaves well on all sides. Transfer to the cooker basket. Discard the oil and combine the tomato sauce and water and season with salt and pepper and spread over the loaves. Lower the basket into the pressure cooker, lock lid and bring to pressure. Lower heat and cook for 15 minutes on high pressure or 15 psi. Allow the pressure to drop by quick release method or automatic release method, slice and serve.

Tasty Beef Stroganoff – Serves 4

Ingredients:
• 2 lb beef stew meat or round steak cut into 1” cubes
• 3 tbsp. vegetable oil
• 2 tbsp. flour
• 1 large onion, chopped
• 1 tsp. garlic
• 1 cup beef broth
• 1/4 lb. fresh mushrooms, sliced
• 2 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 1 cup sour cream
• Salt and pepper to taste
• 1 pkg. egg noodles cooked

Preparation:

Brown the meat in a little in the pressure cooker. Add flour and mix well. Stir in onion, garlic, beef broth, mushrooms, tomato paste and Worcestershire sauce, blend thoroughly. Lock the lid and bring to pressure. Lower heat and cook for 25 minutes on high pressure or 15 psi. Allow the pressure to drop naturally then remove lid. Stir in the sour cream blending well. Serve over hot egg noodles or stir the cooked noodles into the meat mixture before serving.