1onion, chopped
3jalapeno peppers, seeded and chopped
1poblano chile pepper, roasted
and
chopped
(See
note, below)
12
(8-inch) flour tortillas, warmed
3cups shredded Cheddar or Monterey Jack cheese
Salsa
Sour cream
Set Pressure Regulator to
#1.
Place beans, oil and 4cups water
in
the pressure cooker. Cover and cook
at
High
Pressure 20 minutes. Release pressure gradually and allow beans to cool completely
in
water. Drain and set aside.
Place beef, remaining 1cup water, cumin
and
chili powder
in
the pressure cooker. Cover
and cook
at
High Pressure
45
minutes. Release pressure gradually. Using aladle, remove
all
but about 1/2 cup drippings. Stir
in
garlic, onion, jalapeno peppers, poblano pepper
and drained beans. Cover and cook at High Pressure
15
minutes. Release pressure
gradually. Lift out beef and place
on
cutting board. Shred meat with 2forks or cut into
bite-size pieces; stir meat back into bean mixture.
Spoon about 1/3 cup beef and bean mixture into the center of each tortilla.
Top
each with
1/4 cup cheese, then
roll
tortilla. Serve with salsa and sour cream. Makes 6servings.
Note:
To
roast poblano pepper, slice chile pepper
in
half and remove seeds. Place, skin-
side
up,
on
baking sheet. Broil about 10 minutes or until skin
is
blackened.
Seal
in
plastic
food bag
15
minutes, then remove skin and chop pepper.
'If
desired, substitute 1can
(15
ounce) black beans, rinsed and drained, for dry beans.
Eliminate first step for cooking beans, omit 1tablespoon vegetable oil and reduce water
to 1cup. Cook beef
as
directed with 1cup water and seasonings. Add garlic, onion,
peppers
and
drained, canned beans. Proceed
as
recipe directs.
BBQ BRISKET
2teaspoons seasoned salt
4teaspoons celery seed
3pounds beef brisket, about 2to 3-inches thick
1onion, thinly sliced
1cup barbecue sauce
Set Pressure Regulator to
#1.
Combine seasoned salt and celery seed; press seasoning mixture onto surface of brisket.
Place brisket
in
pressure cooker, rolling slightly if necessary. Place onion
on
top of brisket.
Cover with barbecue sauce. Cover and cook at High Pressure
60
minutes. Release
pressure gradually. Remove meat from liquid
and
allow to stand about
15
minutes. Thinly
slice meat; spoon sauce over meat. Makes 6to 8servings.
BEEF STROGANOFF
1teaspoon vegetable oil
1pound boneless beef round steak, sliced into thin strips
1onion, chopped
1can
(4
ounces) sliced mushrooms, drained
1can (10-1/2 ounce) cream of mushroom soup
2tablespoons tomato paste
1cup sour cream
Hot cooked noodles or cooked rice
Set Pressure RegUlator to
#1.
6
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add beef and saute 3
to 5minutes or until beef
is
browned. Add onion, mushrooms, soup and tomato paste.
Cover and cook
at
High Pressure
15
minutes. Release pressure gradually. Stir
in
sour
cream. Serve over hot cooked noodles or rice. Makes 4servings.
THREE PEPPER ROUND STEAK
1-1/2 pounds boneless beef round steak, cut 1/2-inch thick
1teaspoon paprika
1teaspoon seasoned salt
2tablespoons vegetable oil, divided
1medium onion, sliced
1small
red
pepper, cut into strips
1small green pepper, cut into strips
1jalapeno pepper, seeded and minced
1can (14.5 ounces) diced tomatoes
1/2 cup salsa
1tablespoon Worcestershire sauce
1/4 cup water
Set Pressure Regulator to
#1.
Cut steak into 4to 6serving pieces and sprinkle with paprika and seasoned salt. Pour 1
tablespoon oil into the pressure cooker. Set to Brown
and
allow oil to heat. Add steak,
in
batches, and brown meat evenly
on
both sides. Set browned beef aside.
Pour remaining oil into the pressure cooker and allow oil to heat. Add onions and saute,
stirring frequently 3minutes. Arrange half of meat over onions. Spoon about half of
tomatoes over steak.
Top
with remaining steak, peppers, remaining tomatoes and salsa.
Blend Worcestershire sauce into water, then pour over meat. Cover and cook
at
High
Pressure and cook
15
minutes. Release pressure gradually. Makes 4to 6servings.
SOUTHWESTERN BEEF ROLL-UPS
1teaspoon vegetable oil
1-1/2 pounds boneless beef round steak, cut into 1/2 x2-inch slices
1onion, thinly sliced
1small green pepper, thinly sliced
1small
red
pepper, thinly sliced
2teaspoons chili powder
1teaspoon cumin
1can (14-1/2 ounces) Mexican flavored stewed tomatoes
1can
(15
ounces) black beans, rinsed
and
drained
6(8-inch) flour tortillas, warmed
Toppings: sour cream, chopped green onion, shredded Cheddar cheese, chopped
tomatoes
Set Pressure Regulator to
#1.
Pour oil into the pressure cooker. Set to Brown and allow oil to heat. Add beef and brown
3to 5minutes. Add onion
and
peppers and saute 3minutes. Add chili powder, cumin,
stewed tomatoes
and
black beans. Cover
and
cook
on
High Pressure
15
minutes.
Release pressure gradually.
Using aslotted spoon, remove beef mixture
and
place
in
tortillas. Garnish with toppings.
Makes 6servings.
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