COOKING UNDER PRESSURE: BEEF AND TATERS
I came up with this the other day. I was looking to create a simple dinner that was quick, tasty, and easy/peasy to assemble. So, I came up with pressure cooker beef and taters. The good news is that if your pressure cooker has a sauté feature (like Instant Pot), this becomes a one-pot meal. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 13
Steps:
- PREP/PREPARE
- You will need a pressure cooker/Instant Pot to make this recipe.
- Gather your ingredients (mise en place).
- Add the butter to a skillet over medium-high heat.
- While the butter is melting sprinkle the steak with the paprika, onion powder, garlic powder, cayenne pepper, and salt and black pepper, to taste.
- Add to the hot pan.
- Sear on both sides, about 2 - 3 minutes per side.
- Remove the steak and throw in the onions.
- Toss until beginning to soften, about 1 - 2 minutes, then whisk the flour into the beef stock, and add to the pan. Use a wooden spoon to scrape the bottom of the pan.
- Simmer for 5 minutes.
- Add the roast to the bowl of your pressure cooker, and then stock, onions, and taters.
- Set to cook on high for 14 minutes, then allow to rest for 10 minutes, before releasing the remaining pressure.
- PLATE/PRESENT
- Slice and serve with the potatoes (I like to smash them), and drizzle with the yummy gravy. Enjoy.
- Keep the faith, and keep cooking.
ROUND STEAK AND GRAVY
The meat is so tender and moist and the gravy is so flavorful. Instead of baking it in the oven, I use my pressure cooker. This is wonderful with mashed potatoes, rice, or noodles.
Provided by COOKINGQUEEN75
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat.
- Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm.
- Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat.
- Pour gravy over beef in the baking pan. Cover with aluminum foil.
- Bake in the preheated oven until tender, about 2 hours.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 10.7 g, Cholesterol 63.5 mg, Fat 15.2 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 4.4 g, Sodium 380.6 mg, Sugar 1 g
COOKING UNDER PRESSURE: STEAK, TATERS & GRAVY
If you have a pressure cooker, or Instant Pot, and a steak in the fridge with some taters, you have the basics for making a great meal in about 30 minutes. The assembly is easy/peasy and the pressure cooker makes short work of tenderizing almost any kind of beef. If you want to vary things up a bit, try pork or chicken. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 16
Steps:
- PREP/PREPARE
- You will need a pressure cooker, or an Instant Pot, to make this recipe.
- Since we are pressure cooking this dish, almost any cut of beef will work. However, top four choices would be: flank steak, charcoal steak, chuck steak, or a London broil.
- Gather your ingredients (mise en place).
- Grind all the dry spices together, and reserve.
- Cut the steak into bite-size pieces, about 1-inch (2.5cm) thick.
- Add the melted butter, warm chicken stock, and wine to the bowl of your pressure cooker. Then toss in the dry spices and whisk to combine.
- Add the beef and place the wire riser into the bowl.
- Cut the potatoes in half, add them to the steamer basket, and place into the bowl.
- If you do not cut the potatoes in half, they will explode in the cooker... And, we do not want that to happen, do we :-)
- Seal the pressure cooker, set to high, and cook for 20 minutes.
- Allow to sit for 10 minutes, then release what is left of the pressure, and open.
- Remove the taters, and mash with a bit of milk, salt and pepper.
- My taters were so moist I did not need the milk; just a bit of spice.
- Use a spatula or wooden spoon to mix the gravy to an even consistency.
- Do a final tasting of the gravy for proper seasoning.
- Because of the pressure cooking, the bottom of the bowl will have some thickened bits; these need to be incorporated into the rest of the gravy.
- Add the mashed taters to a plate.
- Place the beef on top.
- PLATE/PRESENT
- Drizzle more of the gravy on top and serve with some nice crusty bread. Enjoy.
- Keep the faith, and keep cooking.
GRANNY'S STEAK AND GRAVY
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.
PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST
My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. -Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 792mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.
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