Use and Care Manual

RECIPES
Recipes are courtesy of www.recipezaar.com and www.fastcooking.ca.
Please note that all of the information is for your reference only and can be adjusted
according to the user s preference.
BEEF IN PEPPER SAUCE
SERVES 4
Ingredients
Pepper Sauce
1 red bell pepper or green bell pepper
1/2 cup baby carrot
1 (8 ounce) can tomato sauce (1 tbsp
to be use later)
2 garlic cloves
2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon cayenne pepper
(depends on how spicy you like it)
1/2 teaspoon ground cardamom
2 tablespoons olive oil
2 lbs boneless sirloin steaks, cut into
strips
salt & pepper
1 cup water
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2-1 onions, sliced
1 green bell pepper, sliced
Directions
- Remove 1 tablespoon of tomato sauce from the can to be used later. Blend the
ingredients for the pepper sauce (green pepper through cardamom) in a food
processor until there are no chunks left. Set aside.
- Follow the "BROWNING" instructions in this manual: add enough olive oil, sprinkle
the beef with salt & pepper then brown in the cooker without the lid.
- Once browned, cancel "BROWNING" and add water, reserved tomato sauce,
paprika & cumin to the beef. Close and lock the pressure cooker lid. Adjust the
pressure valve on top to Airtight and press the MEAT function switch.
- When the pressure cooker has finished the cooking cycle, release the pressure by
carefully setting the valve to Exhaust on the top of the lid. Once the pressure has
released, the lid can be turned and unlocked.
- Add the pepper mixture, sliced onions & green peppers to the meat and sauce,
close and lock lid and press the MEAT & CHICKEN function again.
- When the pressure cooker has finished the cooking cycle, release the pressure by
carefully setting the valve to Exhaust on the top of the lid. Once all the pressure
has released, the lid can be turned and unlocked.
- Vegetables and meat should be tender. Serve immediately over white rice if
desired.
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