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BRK Cookvision Manual

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Pressure Cooker Beef
Lacey Berry / St. George Bosch Kitchen Center
1 large onion (chopped)
1/2 cup grape juice or red wine
1 cup carrots (sliced or diced)
3
/4 cup tomato paste
2 cloves garlic (pressed, crushed or chopped)
2 potatoes (cut into 1/2 inch cubes)
11/2 cups frozen mixed vegetables (or corn or peas)
Add oil to pan and brown beef. Remove beef and set aside. Sauté onion
and garlic. Add grape juice or red wine. Scrape pan to deglaze and make
sure nothing is sticking. Add beef broth, carrots, tomato paste and pota-
toes. Bring to a boil. Put on pressure lid and close securely. Set pressure
regulator to position 2. When pressure is reached, lower temperature and
let cook for 12 minutes. Run cool water over pan to reduce pressure
quickly. When pressure has dissipated, remove pressure lid and add
vegetables. Allow to heat up and serve hot. Salt and pepper to taste.
Fast Cooked Pepper Steak
Phyllis Stanley / “Healthy Recipes” Cookbook
2 red peppers (cut in strips)
1 green pepper (cut in strips)
Olive oil
1 onion (chopped)
2 cloves garlic (minced)
2 pounds beef round steak (cubed)
1
22 oz. can tomatoes (diced with liquid)
For soup: Add 1 can chicken broth and 1 can corn
Sauté red and green peppers in a small amount of olive oil. Set aside when
cooked. Sauté onion, garlic and round steak in 2 Tbsp olive oil. Next add
soy sauce, salt, pepper, ground ginger, bouillon cubes, maple syrup, cook-
ing sherry and canned tomatoes and bring to a boil. After mixture is
boiling place on pressure lid. Set regulator to position 2. Bring up to pres-
sure. Lower heat to medium-low and cook for 20 minutes. Let pressure
release naturally or release under cold water. Remove lid. Add sautéed
peppers and place on pressure lid and cook for 2 more minutes. Serve
over a favorite grain.
16
RECIPES
1 lb cubed beef
2 Tbsp oil
3 cups beef broth
1/4 cup soy sauce
1/4 tsp salt
1/4 tsp ground ginger
2 bouillon cubes
1 Tbsp maple syrup
1/4 tsp pepper
1/4
cup cooking sherry
… 18 …


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