Alan’s introductory comments: This is one for my favorite meals. It requires the use of a garlic press and a pressure cooker, preferably with an internal elevated cooking rack. It makes five adult-size servings.
2 lbs. boneless round steak, 1-1/2″ to 2″ thick
2 TBSP Cooking Oil
1/4 cup Flour
1/2 tsp Salt
1/4 tsp Pepper
1 Clove of Garlic, pressed
1 Medium Onion, sliced
1 TBSP Fresh (or 1 tsp dry) sage, thyme, basil, or rosemary–depending on your herb(s) preference
10 ounces (1 can or 1.2 cups) of beef broth (fresh or canned broth)
10 ounces of water (1 can or 1.2 cups)
5 Medium Potatoes (or 3 Large Potatoes)
Cut meat to divide it into five serving sizes. (Trim any fat, if you so desire.) Combine flour, salt, and pepper, and then sprinkle over the steaks and pound this mixture into both sides of the steaks with the back edge of a knife. Once you’ve pounded in this mixture, let the meat stand at room temperature for 1/2 hour.
Heat oil in an open 4-qt (or larger) pressure cooker pan. Brown the steaks in the hot oil. Add garlic, onion slices, your chosen herb, broth, and water. Close the pressure cooker lid securely. Place the pressure cooker pressure regulator on the lid’s vent. Cook for 10 minutes at 15 pounds pressure. Then immediately vent and cool the pressure cooker.
Warning: Do not attempt to remove the pressure cooker lid until after the pressure is completely reduced.
Place cooking rack above the meat in the pressure cooker. Arrange potatoes on the rack. Close pressure cooker cover securely. Place the pressure cooker pressure regulator on the lid’s vent. Cook for 10 minutes at 15 pounds pressure. Then vent and cool the pressure cooker gradually.
Warning: Again, do not attempt to remove the pressure cooker lid until after the pressure is completely reduced.
I typically serve this hot, with a vegetable side dish that is selected seasonally. In the spring, I prefer asparagus or artichokes.
A Useful Cooking Link:
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