Beef Stroganoff

2 lbs. beef stew meat or round steak,
cut into 1" cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
1 teaspoon garlic
1 cup beef broth
1/4 lb. fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked

Directions: In cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly. Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid. Stir in sour cream and blend well. Serve over hot egg noodles.

Beef Bourguignon - Also known as French beef stew, serve this dish over egg noodles or rice.

2 tablespoons olive oil
4 pounds beef stew meat, cubed
1 tablespoon sugar
1 tablespoons red wine vinegar
3/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tsp. salt
Pepper to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup butter
2 pounds mushrooms, quartered
1 teaspoons lemon juice

Directions: In a separate skillet, saute onions until translucent. Then in your pressure cooker, heat oil and brown meat. Move beef to one side and add sugar. When it begins to carmelize, add vinegar and stir. Add wine, beef broth, salt and pepper. Add onions to beef mixture, close lid and bring to high pressure. Cook for 40 minutes. In a saucepan, placed peeled pearl onions in water until tender. In skillet where onion were sauted, heat butter and saute mushrooms. Add pearl onions and saute until onions are glazed. When meat is done cooking, release pressure and remove lid. Add mushroom/onion mixture. Close lid again, bring to high pressure and cook an additional 5 minutes. Release pressure, remove lid, and serve.

Colonial Boiled Dinner

• 3 pound beef brisket
• 1/2 cup teriyaki sauce
• 2 cups water (reserve 1 cup)
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• 3 to 4 small red potatoes, unpeeled
• 3 to 4 carrots, peeled and quartered
• 2 cups turnips, peeled and sliced
• 2 large onions, quartered
• 1 pound cabbage, cut into 6 to 8 wedges

Place beef brisket and teriyaki sauce in a large plastic bag or a glass dish. Refrigerate, turning two or three times, for 1 to 2 days. Place 1 cup water and cooking rack or steamer basket in a 4- or 6-quart Presto® pressure cooker. Remove brisket from sauce and put on rack or in basket. Discard sauce. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 40 minutes, at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord. Remove meat and keep warm. Add reserved 1 cup water to pressure cooker. Put vegetables on rack or in basket. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 3 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Serve brisket thinly sliced, surrounded by vegetables.
Makes 8 servings

Corned Beef

• 3 pounds corned beef
• 2 cups water
• 1 tablespoon garlic powder
• 1 bay leaf

Pour 2 cups water into Presto® pressure cooker. Position the cooking rack or steamer basket in cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef on cooking rack or in steamer basket. Add bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 60 minutes at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord.

Note: If seasoning packet is provided with corned beef, use packet and omit bay leaf.
Makes 6 servings

Variation: Corn Beef and Cabbage

Cook above recipe for 55 minutes at 15 pounds pressure, with pressure regulator rocking slowly. Cool pressure cooker at once. Add the following ingredients to corn beef: 5 small potatoes, 3 carrots, cut into 1-inch pieces, and 1 lb. cabbage, cut into wedges (do not fill pressure cooker over 2/3 full). Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes. Cool pressure cooker at once.

Texas Barbecue Pot Roast

• 1/2 cup catsup
• 1/2 cup apricot preserves
• 1/4 cup dark brown sugar
• 1/4 cup white vinegar
• 1/2 cup teriyaki or soy sauce
• 1 teaspoon crushed dry red pepper
• 1 teaspoon dry mustard
• 1/4 teaspoon pepper
• 4 to 4 1/2 pound eye of round, bottom round, boneless chuck roast or pork loin roast
• 1 1/2 cups water for beef OR 2 cups water for pork
• 1 large onion, sliced

Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight. Place water and cooking rack or steamer basket in a 6-quart Presto® pressure cooker. Cover rack or steamer basket with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let pressure drop of its own accord. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Puree onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast.
Makes 8 to 10 servings

Chicago Steak Rollups

• 2 1/2 pounds round steak, cut 1/2-inch thick
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup fresh bread crumbs
• 1 1/4 cups chopped onion
• 2 cups finely chopped butternut squash (peeled)
• 1/4 cup chopped green pepper
• 1/4 cup chopped celery
• 1 teaspoon salt
• 1 egg, beaten
• 2 tablespoons margarine, melted
• 1/4 cup margarine
• 1 cup water

Cut meat into 8 pieces and pound until 1/4 inch thick. Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat. Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine. Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick. Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart Presto® pressure cooker. Remove rolls from pan. Place 1 cup water and cooking rack or steamer basket in pressure cooker. Put rolls on rack or in basket. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.
Makes 8 servings