English 16
BEEF STROGANOFF
INGREDIENTS 4 QUART 6 - 8 QUART
Beef Stew Meat, cut into 1-inch cubes 1 lb. 2 lbs.
Flour 1 Tbsp. 2 Tbsp.
Cooking oil or shortening 2 Tbsp. 1/4 cup
Onion, sliced 1 medium 2 medium
Salt 1 tsp. 2 tsp.
Pepper 1/4 tsp. 1/2 tsp.
Marjoram dash 1/4 tsp.
Mustard, dry 2 tsp. 4 tsp.
Mushrooms, canned, drained 1 4-oz. can 2 4-oz. cans
Water 3/4 cup 1-1/2 cups
Ketchup 3 Tbsp. 6 Tbsp.
Sour Cream 1/2 cup 1 cup
Yield: 4 Servings Yield: 8 Servings
1. Dredge meat in our and brown on all sides in oil or shortening in the cooker.
2. Add remaining ingredients except sour cream.
3. Cover and cook for 20 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Heat (but do not boil) with sour cream for 2 or 3 minutes. Serve with noodles.
BEEF STEW
INGREDIENTS 4 QUART 6 - 8 QUART
Beef, cut into 1-1/2 inch pieces 1-1/2 lbs. 3 lbs.
Fat 2 Tbsp. 4 Tbsp.
Salt 1 tsp. 2 tsp.
Pepper 1/4 tsp. 1/4 tsp.
Paprika 1/4 tsp. 1/2 tsp.
Water 1-1/2 cups 1-3/4 cups
Onions, chopped 1/2 cup 1 cup
Carrots, whole 4 8
Potatoes, whole, medium 4 8
Yield: 4 Servings Yield: 8 Servings
1. Brown meat in hot fat in cooker. Season with salt, pepper and paprika. Add water.
2. Cover and cook for 15 minutes after control jiggles.
3. Cool cooker normally 5 minutes: and then reduce pressure instantly. Add onions, carrots and potatoes
4. Cover and cook for 10 minutes after control jiggles.
5. Reduce pressure instantly.
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