SPANISH STYLE PEPPER STEAK RECIPES

Name: Pressure Cooker Pepper Steak
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 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

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

Ingredients

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

BEST SALISBURY STEAK – INSTANT POT RECIPES

Best Salisbury Steak – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 1/2 lbs ground beef (preferably 93% lean)
1/3 cup panko breadcrumbs
3 tbsp milk
1 clove garlic (minced)
1 tbsp Worcestershire sauce
1 tsp beef bouillon cube (crushed (or 1 tsp salt, 1/2 tsp pepper))
1/2 tsp smoked paprika
2 cups beef broth
1 tbsp tomato paste
1 tbsp dijon
2 tbsp fresh parsley (minced)
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp dried thyme
1 tbsp butter
1 medium yellow onion (thinly sliced)
8 oz crimini mushrooms (sliced, baby bella)
2 tbsp Water
2 tbsp cornstarch
salt and pepper to taste
Additional chopped parsley for garnish

Steps:

In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into 6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor.
Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onions and mushrooms to the pot and Sauté until onions begin to soften, 3-4 minutes.
Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Layer the steaks back into to the pot on top of the vegetables.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed. Adjust seasonings.
Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.

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PRESSURE COOKER PEPPER STEAK RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Dinner
Calories 343 calories per serving

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.
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