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Add a photoServings: 6
Ingredients
- 2 Tbsp. Peanut oil
- 1 x Beef arm roast or possibly chuck roast (trim, cut into 2" cubes
- 1 lrg Onion, finely diced
- 4 lrg Cloves of garlic, chopped
- 1 c. Celery, sliced
- 1/2 c. Bell pepper, diced
- 4 c. Canned whole tomatoes with -
- 1 c. Tomato sauce
- 1 tsp Salt
- Â Â Louisiana warm sauce to taste
- 1/2 tsp Oregano leaves, crumbled
Directions
- 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 distribute 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, sauteed with onions and pine nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 49 | 48% |
| Total Fat 5.54g | 7% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 845mg | 35% |
| Potassium 537mg | 15% |
| Total Carbs 12.09g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.42g | 5% |
| Protein 3.27g | 5% |
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