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Name: Braised Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Brown stock; Potatoes and vegetables as; 1 tb Hot fat; Bouquet garni; Seasoned Flour; 1 sl Bacon; 4 Pieces of chuck steak; Seasoning; 1 Carrot; 1 Onion; 1 Turnip; 1 Stick of celery

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INGREDIENTS

1 c Brown stock
Potatoes and vegetables as
1 tb Hot fat
Bouquet garni
BRAISING BED
Seasoned Flour
1 sl Bacon
4 Pieces of chuck steak
Seasoning
1 Carrot
1 Onion
1 Turnip
1 Stick of celery

Servings

INSTRUCTIONS

Pressure cooking time 12 minutes Toss meat in seasoned flour, shaking to remove surplus. Prepare vegetables, bacon and strain off surplus fat. Pour in stock, stir well, and add the seasonings. Lay meat on top. Cook for 6-7 minutes, reduce pressure with cold water, and cover. * Add in a separate container the potatoes and green vegetables, cut to cook in 4 minutes. Cook for the remaining time and reduce pressure with cold water, and cover. *Add in a separate container the potatoes and remaining time and reduce pressure with cold water. Serve the vegetables and meat. Lift out the bacon and bouquet garni; mash and braised vegetables into the stock to give a thick gravy. Add seasoning and pour over meat. Garnish with parsley and chives. *This recipe obviously uses two extra steamer like baskets, which I dont have - but again, you can manage without. Posted to MM-Recipes Digest by Gail and Steve on Aug 14, 1998,

NOTES

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Braised Steak

1 c Brown stock
 Potatoes and vegetables as
1 tb Hot fat
 Bouquet garni
 BRAISING BED
 Seasoned Flour
1 sl Bacon
4 Pieces of chuck steak
 Seasoning
1 Carrot
1 Onion
1 Turnip
1 Stick of celery

Pressure cooking time 12 minutes    Toss meat in seasoned flour, shaking to remove surplus. Prepare vegetables,  bacon and strain off surplus fat. Pour in stock, stir well, and add the  seasonings. Lay meat on top. Cook for 6-7 minutes, reduce pressure with  cold water, and cover. * Add in a separate container the potatoes and green  vegetables, cut to cook in 4 minutes. Cook for the remaining time and  reduce pressure with cold water, and cover. *Add in a separate container  the potatoes and remaining time and reduce pressure with cold water. Serve  the vegetables and meat. Lift out the bacon and bouquet garni; mash and  braised vegetables into the stock to give a thick gravy. Add seasoning and  pour over meat. Garnish with parsley and chives.    *This recipe obviously uses two extra steamer like baskets, which I dont  have - but again, you can manage without.    Posted to MM-Recipes Digest  by Gail and Steve <bowks@downunder.net.au> on  Aug 14, 1998,

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Nutrition

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Serving Size: 1 Serving (354g)
Recipe Makes: 1 Servings

Calories: 354
Calories from Fat: 144 (41%)

Amt Per Serving		% DV

	Total Fat 16g	21 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 2.9g
Cholesterol 19mg		6 %
Sodium 453.4mg		16 %
Potassium 1006.4mg		26 %
Total Carbohydrate 43.3g		13 %
	Dietary Fiber 11.2g	45 %
	Sugars, other 32g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 354

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