Vegetable Beef Soup Pressure Cooker Recipe Bill Knapps

Steps:

• In 5 or 6 quart pressure cooker brown beef on all sides in oil.
• Stir in all ingredients EXCEPT tomatoes.
• Lock lid on pressure cooker and cook on high until the weight begins to "jiggle".
• Lower heat to a slow consistent "jiggle" and cook for 15 minutes.
• Remove from heat and let pressure release conventionally.
• Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
• I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.

Steps:

• 1. In saucepan, combine tomato juice & broth.
• 2. Add steak & vegetables and heat until meat & vegetables are tender, without boiling hard.

Steps:

• Preheat oven to 400F and grease a pie plate.
• In medium bowl stir sugar with Bisquick just to combine.
• Set aside.
• Put remaining ingredients in a blender.
• Blend on high speed about 30
• seconds or until smooth and completely combined.
• Pour into Bisquick mixture and stir with a large spoon until fully incorporated and dough comes away from the side of the bowl.
• Dust your hands with Bisquick and knead dough until smooth and elastic - about 5 minutes.
• Shape dough into 8 equal patties, each about 1 inch thick.
• Place evenly in pie plate.
• Brush top of each biscuit with dab of soft butter or margarine.
• Cover with inverted glass bowl or lid sprayed with nonstick cooking spray.
• Allow biscuits to rise for about 30 minutes.
• Bake approximately 15 minutes or until golden brown and doubled in size.