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18 EDITH ADAMS’ COOKING UNDER PRESSURE

SWISS STEAK

2 pounds round. steak (114” thick)
4 clove garlic
3 tablespoons flour
1% teaspoons salt
lé teaspoon pepper
1 onion, chopped
¥% teaspoon celery salt .
2 tablespoons fat |
3 large tomatoes, peeled and sliced or
2 cups canned tomatoes
1% pound mushrooms, sliced

Rub steak with garlic. Mix flour and
seasonings and pound into both sides of
meat. Cut into serving pieces. Heat fat
and brown meat quickly on all sides. Add
vegetables and % cup water. Cook at 15
pounds pressure for 25 minutes. Thicken
gravy if desired. Serves 6.

CANADIAN BOILED DINNER

4 medium-sized potatoes
4 medium carrots
3 medium onions
1 pound round steak, cut % inch thick
'Y% pound sliced bacon
Salt and pepper
14 cup cold water

Cook bacon in cooker on low heat. Cut
the steak in serving pieces and brown in the
bacon fat. When browned on both sides,
put a layer of onions and carrots and sprinkle
with salt and pepper. On top of all put the
thinly sliced potatoes. Add water. Cook at
15 pounds pressure for 15 minutes.

FRENCH BEEF CASSEROLE

2 pounds round steak of beef, cut in
cubes
4 tablespoons dripping or oil
1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons flour
114 cups tomatoes
Salt and pepper
1% teaspoon thyme
4 slices bacon
1 cup mushrooms, sliced

Brown meat on all sides in melted fat.
Remove meat, then brown onions. Add gar-
lic and flour and when brown add tomatoes.
Bring to boil, stirring well, and add meat.
Season with salt and pepper and thyme.
Cook at 15 pounds pressure for 15 minutes.
While meat is cooking, dice and brown the
bacon. Then brown the mushrooms. Reduce
pressure quickly and add the bacon and
mushrooms to it and cook at 15 pounds
pressure for 5 minutes longer.

3 to 4 pounds ef, cut in narrow
strips across the grain
4 onions, minced
1 clove of garlic, minced
3%4 pound sliced mushrooms
4 tablespoons salad oil
1 cup of wine or water
2 tablespoons fat
1 tablespoon sugar
Y% teaspoon of cloves
'% teaspoon basil
1 cup sour cream
Heat oil in cooker, saute onions and mush-
rooms to light brown. Brown the beef strips
add wine or water and seasonings. Cook at
15 pounds pressure for 30 minutes. Cool
quickly, add 1 cup sour cream, heat but do
not boil. Serve.

ENGLISH CASSEROLE

1 pound round steak, cut in serving size
pieces

1 small onion, chopped
Salt and pepper

14 teaspoon thyme

1 bay leaf

2 tablespoons fat
Biscuit dough (see Recipe)

Brown the onion and meat in drippings in
the bottom of the cooker. Season and cook
at 15 pounds pressure for 10 minutes. Re-
move to baking dish and cover with biscuit
dough and bake in oven, 425 degrees F., for
15 minutes. OR, if desired, drop biscuit
dough may be place on each piece of meat
in cooker and an ordinary lid used. Keep
over medium fire until biscuits are done,
about 15 minutes.

NORMANDY BEEF ROLLS
2 pounds round steak
1 cup water
2 strips bacon
Salt and pepper
1 tablespoon fat
1 cup bread stuffing (see Recipe)

Cut steak into 3 or 4-inch strips. Pound
with flour. Add salt and pepper and place a
slice of meat on bacon. Roll around stuffing
and fasten with a toothpick. Heat cooker and
add fat. Brown meat on all sides, add water
and cook at 15 pounds pressure for 15
minutes.

BRAISED BEEF
2 pounds beef round or rump without
bone
4 strips bacon
4 cup carrots, diced
1% cup turnips, diced
4 cup onions, sliced
% cup celery, chopped

Salt and pepper
(Continued next page)

BEEF A LA nds pec cat

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