Recipe: Beef and Peppers (using chuck roast, pressure cooker)

BEEF AND PEPPERS

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound beef chuck roast, cut in 1-inch pieces
2 tablespoons cooking oil
1 teaspoon paprika
1 teaspoon dried oregano, crushed
1 bay leaf
1/2 cup beef broth
2 tablespoons red wine vinegar
1 large tomato, chopped
2 large red, green, or yellow bell peppers, cut in 1/4-inch strips
2 cups hot cooked rice, noodles, mashed potatoes, or boiled new potatoes (for serving)

In a medium sized plastic bag, combine the flour, salt, and black pepper. Place half of the meat in the bag and seal. Shake till the meat is coated with flour. Remove meat and repeat with remaining meat.

In a 4 or 6 quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, till brown on all sides. Add more oil, if needed. Remove meat and set aside. Drain off fat.

Return all meat to the pressure cooker and add the paprika, oregano, thyme, bay leaf, beef broth, red wine vinegar, and tomato.

Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes. Allow pressure to come down naturally. Carefully remove lid. Remove the bay leaf.

Stir in the sweet peppers. Cover loosely (do not lock lid) and cook over medium heat for 6 to 8 minutes or till peppers are tender.

Serve with rice, noodles, or potatoes.

Makes 4 main dish servings (4 1/2 cups)
Source: Better Homes and Gardens Pressure Cooker Cookbook

---

MORE RECIPES:

Pressure Cooker Recipes

Chuck Roast Recipes