MIRRO 92012 - Page 20

Page 20 o f 42
Chili Con Carne
4.2 Qt.
6/8 Qt.
Ingredients
1 lb.
2 lbs.
Ground Beef
1/2 cup
1 cup
Onion, chopped
1 Tbsp
2 Tbsp
Fat
1 Tbsp
2 Tbsp
Green Pepper, chopped
1 cup
2 cups
Canned Tomatoes
1 tsp
2 tsp's
Salt
1/2 tsp
1 tsp
Paprika
1-2 tsp
2-4 tsp
Chili Powder
1 1-lb. can
2 1-lb. cans
Kidney Beans, Drained (reserve liquid)
4-5 servings
8-10 servings
1. Brown beef and onion in fat in cooker. Pour off excess fat.
2. Add remaining ingredients except kidney beans. Add enough water to reserved bean liquid
to measure 3 cups. Use 6 cups for 6/8-qt. recipe. Add to cooker. Break up tomatoes.
3. Cover, set control at 10 PSI and cook 10 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Add kidney beans and simmer a few minutes.
Beef Stroganoff
4.2 Qt.
6/8 Qt.
Ingredients
1 lb.
2 lbs.
Beef Stew Meat - 1 in. pieces
1 Tbsp
2 Tbsp
Flour
1 Tbsp
2 Tbsp
Fat
1 4-oz. can
2 4-oz cans
Mushrooms, drained (reserve liquid)
1
2
Onions, medium, sliced
1 tsp
2 tsp
Salt
1/4 tsp
1/2 tsp
Pepper
Dash
1/4 tsp
Ground Marjoram
3 Tbsp
6 Tbsp
Catsup
1/2 cup
1 cup
Dairy Sour Cream
4 servings
8 servings
1. Roll beef in flour. Brown in hot fat in cooker.
2. Add enough water to reserved mushroom liquid to measure 1 1/2 cups. Use 3 cups for 6/8-
qt. recipe. Add mushrooms, mushroom-water mixture and remaining ingredients except
sour cream to cooker.
3. Cover, set control at 10 PSI and cook 15 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet
5. Stir in sour cream; heat through. Serve with noodles.