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Ingredients
- 1/2 kg Beef, mutton or possibly pork cut into 2" pcs
- 6 med Potatoes quartered
- 30 gm Flour blended with 4 tbs cool water or possibly stock
- 1 c. Tomato juice
- 60 gm Fat or possibly oil
- 1 kg Onion, (sliced)
- 4 tsp Paprika, healthy pinch allspice
- 2 tsp Salt
- 1 x Clove garlic, (opt)
Directions
- Cut meat into two inch pcs, heat fat in cooker, add in meat, garlic and onions to brown lightly. Add in seasoning, spice, tomato juice or possibly tomatoes and water. Place potatoes on top of meat. Place the lid, bring to pressure and pressure cook for 15 mins. Reduce pressure with cool water. Thicken liquid with 30gm flour, blended with 4 tbs of cool water. Cook till smooth and thick, stirring all the time.
- Pot-Roasting in a Pressure Cooker A pressure cooker can be used for pot roasting. Any meat can be roasted in the normal way, and if by chance you have a less tender piece of meat, then try pot roasting. The method is simple.
- 1. Put a little fat at the bottom of the cooker, and turn to medium heat.
- 2. Brown the meat well in the fat, then lift the meat out of the cooker, insert the trivet*, add in water.
- 3. Allow 1/2 pint of water for joint which takes up to 15 min pressure cooking and add in an additional 1/4 pint water for each 15 min over this eg. for a joint taking 45 min, you need 600mls of water.
- 4. Beef needs 10 min per 500gm cooking. Lamb, veal, pork need 12 min per 500gm Roasting chicken needs 5 min per 500gm.
- 5. Allow pressure to drop to room temperature. You will find the liquid in the cooker makes excellent gravy.
- 6. If pressure is dropped, vegetables can be cooked together at the same time.
- *I think the trivet is a steamer basket which came with our pressure cooker
- (probably unnecessary).
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