 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
One night, I was running late and didn't know what to make for dinner, recalls Wendy Hughes, Easton, Pennsylvania. So I tossed some steak and everything else I could think of into the pressure cooker. It was a great last-minute meal that tasted very good. Ingredients:
2 cups cubed beef flank steak (1/2-inch cubes) |
1 medium onion, sliced |
1 garlic clove, minced |
1 tablespoon canola oil |
1 can (14 ounces) onion-seasoned or regular beef broth |
1 can (14-1/2 ounces) italian stewed tomatoes |
2 cups diced peeled potato |
1 cup coarsely chopped fresh broccoli |
1 celery rib, thinly sliced |
1/2 cup minced fresh parsley |
2 teaspoons worcestershire sauce |
1/4 teaspoon each salt, pepper and crushed red pepper flakes |
1 tablespoon cornstarch |
1 tablespoon cold water |
Directions:
1. In a pressure cooker, cook steak, onion and garlic in oil until meat is no longer pink; drain. Add broth; simmer for 10 minutes. Add the vegetables, parsley, Worcestershire sauce and seasonings.
2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturerâs directions until pressure is completely reduced.
3. In a small bowl, combine cornstarch and water until smooth; stir into stew. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Yield: 6 servings.
|
|