Magefesa IM Practika Plus - Manual (Page 25)

23
1-1/2 pounds round steak,
cut 1/2 inch thick
1/3 cup flour
1/2 teaspoon salt
Pepper to taste
3 tablespoons oil
3/4 cup water
1/4 cup dry red
or white wine
1 teaspoon dried
sweet basil
1/2 teaspoon dried thyme
1 large onion cut in 1/8”
slices
116 oz. can stewed tomatoes,
drained (reserve liquid)
Salt and pepper to taste
Cut steaks into serving size pieces. Flour and season meat. Heat oil in
cooker over medium heat. In small batches, add the meat and cook until
well browned. Remove meat, set aside. In cooker mix water, wine, reserved
stewed tomato liquid, bouillon and spices. Place meat in cooker, top with
onion and tomatoes. Bring to boil, close cover and bring to high pressure.
Lower heat and cook for 20 minutes. Remove from heat, let
pressure reduce using the Natural Release method. Remove cover, check
seasoning
and serve. INGREDIENTS
SWISS STEAK
20
MIN
3 to 4 pound chuck or pot roast
2 tablespoons flour
Salt & Pepper, and
seasonings of your choice
-
garlic powder, herbs, or seasoned
salt to taste
2 tablespoons oil
3 cups liquid of your
choice (broth, wine and/or
water)
2 onions, 2 potatoes,
4 carrots, 1/2 package cut
into 1” pcs.
frozen Italian green beans
thawed (optional)
Trim fat from roast. Flour and season meat. Heat oil in cooker over medium
heat, adding additional oil if needed. Brown roast and onions together over
medium heat in cooker with cover off. When roast is brown on both sides,
add liquid. Bring to a boil. Close cover and bring to high pressure. Lower
heat and cook 60 minutes. Remove from heat, let pressure reduce using
the Natural Release method. Remove cover.
Add vegetables. Close cover and return to high pressure. Lower heat and
cook 8 more minutes.
Again, remove from heat and reduce pressure using the Natural Release
method. Remove cover and serve.
INGREDIENTS
POT ROAST WITH VEGETABLES 68
MIN