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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
- 1 lrg Onion, finely diced
- 4 lrg Clove garlic, finely diced
- 1 c. Sliced celery
- 1/2 c. Diced bell pepper
- 4 c. Canned whole tomatoes with juices
- 1 c. Tomato sauce
- 1 tsp Salt Louisiana warm sauce to taste
- 1/2 tsp Crumbled oregano leaves
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 rest of the ingredients and stir once 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.
- My family especially likes this dish served over baked macaroni and cheese with a side dish of peas, sauted with onions and pine nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 599g | |
| Recipe makes 4 servings | |
| Calories 785 | |
| Calories from Fat 442 | 56% |
| Total Fat 49.19g | 61% |
| Saturated Fat 17.75g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 1368mg | 57% |
| Potassium 1296mg | 37% |
| Total Carbs 17.5g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 10.53g | 7% |
| Protein 66.62g | 107% |
