Pressure Cooker Steak Rolls

I made this a couple weeks ago, and they came out great! I really enjoy trying new things in this electric pressure cooker I acquired recently.  I can tell you it is an amazing invention.  You can make so much with it and I have yet to have anything turn out terrible. I made this and honestly thought what the heck am I doing! This is not going to work, but to my surprise it came out moist and packed with flavor.  I got the recipe online through my phone, (trying to come up with an idea for dinner before hitting the store, this happens when I don’t plan my weeks in advance) so when I went home after shopping for the ingredients’ and after looking at the recipe online on my trusty iPad I started doubting that this would work.  I had everything I needed to make it so I jumped forward and took the leap…  Sometimes taking a risk is worth the outcome.  I certainly am glad I did, if you are adventurous you will enjoy this culinary adventure. lol 

You will need the following,

1 1/4 lbs round steaks, cut 1/2-inch thick
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh breadcrumb
5/8 cup chopped onions
1 cup finely chopped butternut squash (peeled)
1/8 cup chopped green pepper
1/8 cup chopped celery
1/2 teaspoon salt
1/2 egg, beaten
1 tablespoon margarine, melted
1/8 cup margarine
1/2 cup water
Directions:

Cut meat into 8 pieces and pound until 1/4 inch thick. As a side note you can purchase steak already sliced thin and in strips. I did this and it saved a ton of time on making these.
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.

I also used the extra squash mixture with additional panko bread crumbs and butter to create a type of stuffing side dish.

I hope you like the recipe, if you would like to contact me please do so at LauraLovingLife@hotmail.com

Bon appétit

LauraLovingLife

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