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SWISS STEAK
2 pounds round steak, 1 inch 1 onion, diced
thick 1 cup celery, diced
Salt and pepper 1 green pepper, diced
2 tablespoons vegetable oil 1
1
⁄
2
cups tomato juice
Cut meat into serving pieces. Season with salt and pepper. Pour vegetable oil into cooker. Turn heat
selector to medium and brown meat. Add remaining ingredients. Close cover securely. Place pressure
regulator on vent pipe and COOK 15 MINUTES WITH A VERY SLOW, STEADY FLOW OF
STEAM ESCAPING FROM THE PRESSURE REGULATOR. Let pressure drop of its own ac-
cord. Thicken sauce, if desired.
Nutrition Information Per Serving 4 servings
469 Calories, 23 g Fat, 154 mg Cholesterol
BEEF STEW
1 tablespoon vegetable oil 1 cup green beans
1 pound beef, cut into 1 inch 4 small carrots
cubes 1 cup tomatoes
1 largeonion,sliced •••••••
Salt and pepper 1 tablespoon flour
1 cup water
1
⁄
4
cup cold water
4 small potatoes
Pour vegetable oil into cooker. Turn heat selector to medium and brown meat. Add onion, salt, pepper,
and water. Place small potatoes, green beans, carrots, and tomatoes over meat. Close cover securely.
Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW, STEADY
FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release pressure quickly.
Make a paste of the flour and
1
⁄
4
cup water and stir into stew to thicken. For crisper vegetables, cook the
beef, onion, salt, and pepper 5 minutes. Release pressure quickly. Then add the vegetables and COOK
3 MINUTES WITH A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE
PRESSURE REGULATOR. Release pressure quickly.
Nutrition Information Per Serving 4 servings
532 Calories, 28 g Fat, 83 mg Cholesterol
SPAGHETTI MEAT SAUCE
1 large onion, chopped 1 teaspoon parsley flakes
1 clove garlic, minced
1
⁄
2
teaspoon oregano
1
⁄
2
cup chopped celery
1
⁄
2
teaspoon sweet basil
1 green pepper, diced
1
⁄
4
teaspoon thyme
2 teaspoons salt 2 teaspoons sugar
1 cup water 3 drops Tabasco sauce
1 8-ouncecantomatosauce •••••••
1
⁄
8
teaspoon red pepper 1 6-ounce can tomato paste
Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste. Close
cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES WITH A VERY SLOW,
STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULATOR. Release
pressure quickly. Stir in tomato paste and simmer, uncovered, to desired thickness. Serve sauce over
long spaghetti. Sprinkle with Parmesan cheese, if desired.
Nutrition Information Per Serving 6 servings
208 Calories, 11 g Fat, 49 mg Cholesterol