Use and Care Manual

43
Directions:
1. Coat beef with 2 tablespoon olive oil and season with salt and pepper.
2. Press “sear” button, set timer to 15 minutes, then press “start/stop” button.
3. Add remaining oil to Pressure Cooker and brown beef on all sides.
4. Pour 1 cup broth into Pressure Cooker and add celery, carrots, onions,
garlic, horseradish, tomato sauce and bay leaf.
5. Close lid and lock in place.
6. Press “meat/stew” button, set to 50 minutes, then press “start/stop” button.
7. Once nished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally.
8. Carefully open lid and transfer meat to covered dish and set aside.
9. Press “sear” button, set to 20 minutes, then press “start/stop” button
to simmer sauce.
10. In small dish, combine remaining oil and our to make slurry.
11. Add slurry to simmering sauce and stir until thickened.
12. Return meat to Pressure Cooker and heat for 4 minutes, spooning gravy
over meat.
13. Serve meat over egg noodles or rice and garnish with fresh parsley.
Swiss Steak Serves: 8-12
Ingredients:
2 lb beef top round, cut into ½–inch chunks
6 tablespoons olive oil, divided
Salt and freshly ground black pepper to taste.
1½ cup beef broth, divided
6 ribs celery, julienned
6 medium carrots, julienned
2 medium onion, julienned
2 clove garlic, minced
2 teaspoon prepared horseradish
2 (8-ounce) can tomato sauce
2 bay leaf
½ cup our
½ cup chopped fresh parsley
Swiss Steak