How To make Swiss Steak (P/C)
2 tb Peanut oil
1 Beef arm roast or chuck roast
(trim/cut into 2" cubes 1 lg Onion; finely diced
4 lg Cloves of garlic; minced
1 c Celery; sliced
1/2 c Bell pepper; diced
4 c Canned whole tomatoes with -
1 c Tomato sauce
1 ts Salt
Louisiana hot sauce to taste 1/2 ts Oregano leaves; crumbled
Put 2 Tbsp. oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned. Add the rest of the ingredients and stir once to distribute ingredients evenly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight in place. Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 20-25 minutes (depending on the grade of meat). Remove pot from heat and cool. 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 a little water. My family especially likes this dish served over baked macaroni and cheese with a side dish of peas, saut
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(329) Air Frying a Steak
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Best Elk recipe EVER!!!
Hands down the best way I have ever had elk. I would venture to say that this would for any beefy types of meat. Hope ya'll enjoy!
Tender Round Steak & Gravy - Southern Cooking - Simple Ingredients
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Childhood Recipes - Marvel Superheroes Cookbook - Daredevil Swiss Steak
making Swiss Steak from a childhood cookbook The Mighty Marvel Superheroes Cookbook. The cookbook was published in 1977.
How to Cook the Perfect Steak | Chef Jean-Pierre
Hello There Friends, want to learn how to cook the PERFECT Steak? Come join me and I will debunk all the myths about cooking Steaks! This is truly a video for you if you want to learn how to make the perfect steak! I hope you enjoy friends, and start making those Steaks! You will learn 5 very important things to do.
#1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING.
#2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!)
#3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK!
#4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust)
#5 Be sure to let it rest at least 10 minutes after taking it out of the oven. Before cutting into it.
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