Pressure Cooker Chicago Steak Roll Ups
Recipe found on the internet
INGREDIENTS
Nutrition- 2 1⁄2lbs round steaks, cut 1/2-inch thick
- 1cup flour
- 1teaspoon salt
- 1⁄2teaspoon pepper
- 1cup fresh breadcrumb
- 1 1⁄4cups chopped onions
- 2cups finely chopped butternut squash (peeled)
- 1⁄4cup chopped green pepper
- 1⁄4cup chopped celery
- 1teaspoon salt
- 1
- 2
- 1⁄4cup margarine
- 1cup water
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DIRECTIONS
- Cut meat into 8 pieces and pound until 1/4 inch thick.
- Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat.
- Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine.
- Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.
- Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart pressure cooker.
- Remove rolls from pan.
- Place 1 cup water and cooking rack or steamer basket in pressure cooker.
- Put rolls on rack or in basket.
- Close pressure cooker cover securely. Cook for 15 minutes, at 15 pounds pressure. Cool cooker at once.
- Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.
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