PRESSURE COOK ROUND STEAK RECIPES

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PRESSURE COOKER PEPPER STEAK RECIPE: HOW TO MAKE IT



Pressure Cooker Pepper Steak Recipe: How to Make It image

Pepper steak is one of my favorite dishes but I was always disappointed with beef that was too tough. This recipe solves that problem! I've stored leftovers in one big container and also in individual portions for quick lunches.—Julie Rhine, Zelienople, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 11

1 beef top round roast (3 pounds)
1 cup water, divided
1/2 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 large onion, halved and sliced
1 large green pepper, cut into 1/2-inch strips
1 large sweet red pepper, cut into 1/2-inch strips
1/3 cup cornstarch
2 teaspoons sugar
2 teaspoons ground ginger
8 cups hot cooked brown rice

Steps:

  • In a 6-qt. electric pressure cooker, combine roast, 1/2 cup water, soy sauce and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. When finished cooking, quick-release pressure. Add onion and peppers. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. When finished cooking, quick-release pressure. Press cancel. Remove beef to a cutting board., Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch, sugar, ginger and remaining water until smooth; gradually stir into vegetable mixture. Cook and stir until sauce is thickened, 1-2 minutes., Cut beef into slices. Stir gently into sauce; heat through. Serve with rice.
    Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 343 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 422mg sodium, CarbohydrateContent 42g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 30g protein. Diabetic Exchanges 3 starch

THIN SLICED BEEF ROUND STEAK WITH SAUCE | JERNEJ KITCHEN



Thin Sliced Beef Round Steak with Sauce | Jernej Kitchen image

Thin Sliced Round Steak with Sauce is a delicious beef dinner recipe for incredibly tender and succulent beef steaks. Perfect Sunday family meal.

Provided by Jernej Kitchen

Total Time 150 minutes

Prep Time 10 minutes

Yield serves 4 people

Number Of Ingredients 11

1 kg (2 pounds) beef top round, cut into 0.5 cm (1/4-inch thickness)
70 g (1/2 cup) all-purpose flour
2 tbsp unsalted butter (for meat)
2 tbsp canola oil
80 ml (1/3 cup) red wine (Porto or Merlot)
2 tbsp unsalted butter (for sauce)
2 shallots
2 tbsp all-purpose flour
2 cloves of garlic
750 ml (3 cups) beef broth or water
1 sprig of thyme, 1 bay leaf

Steps:

  • Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch. Pat dry the meat using a paper towel, then season on both sides with salt and pepper. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side. Shake any excess flour off.
  • Place a skillet over high heat. Add the butter and oil. When the butter melts, add the beef steaks with the clean side down. Don't overcrowd the pan; work in batches of a few thin-cut steaks. Pan-fry for 1 - 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.
  • Pour wine into the same skillet. Using a spoon, scrape all the flavors from the bottom of the pan. Cook for a minute for the alcohol to evaporate, then pour the wine over the steaks on a plate. Add butter, diced shallot, and flour to the same pan. Saute for 6 - 8 minutes over low heat. Add the minced garlic, and cook for another minute.
  • While continuously stirring with a whisk, slowly pour in the broth or water until combined. Add the thyme and bay leaf. Bring to a boil, then immediately reduce the heat to the lowest temperature. Add the beef, cover with a lid and cook for 2 hours to 2 1/2 hours, or until the schnitzels are super tender. Serve with your favorite side dish.

Nutrition Facts : ServingSize 4, Calories 680, SugarContent 0.1 g, SodiumContent 172 mg, FatContent 38 g, SaturatedFatContent 15g, TransFatContent 0.4 g, CarbohydrateContent 5.2 g, FiberContent 0.2 g, ProteinContent 77 g, CholesterolContent 248 mg

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