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Ingredientes
- 2 Tbsp. Peanut oil
- 1 x Beef arm roast or possibly chuck roast, trimmed and cut into 2 inch cubes
- 3 lrg Onions, finely diced
- 1 c. Celery, finely diced
- 1/2 c. Bell pepper, finely diced
- 4 lrg Clov garlic, finely diced
- 1 c. Dry white wine
- 1 c. Water
- 1 tsp Salt Louisiana warm sauce to taste
Direcciones
- Put 2 Tbsp oil into a very warm pressure cooker pot. Braise the beef cubes on all sides till well browned. Add in the diced onions, celery, bell pepper, and garlic and saute/fry for 5 min. Add in the rest of the ingredients and stir thoroughly to distrubute ingredients proportionately in pot.
- Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high till the weight begins to jiggle.
- Lower heat immediately to a level which keeps the weight just barely moving.
- Time from this point on for 20-25 min (depending on the grade of meat).
- Remove pot from heat and cold.
- Open the lid and stir gently. Check the consistency of the gravy. If it is too thin, raise the heat to high and reduce to the desired thickness. If it is too thick, add in a little water.
- Serve over warm fluffy rice or possibly with some loaves of homemade crusty bread to
- "mop" the gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 4 servings | |
| Calories 805 | |
| Calories from Fat 439 | 55% |
| Total Fat 48.83g | 61% |
| Saturated Fat 17.71g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 712mg | 30% |
| Potassium 797mg | 23% |
| Total Carbs 12.44g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.54g | 4% |
| Protein 64.71g | 104% |
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