A fork-tender, savory beef dish for people who really like black pepper. Like, a lot.
In a gallon-size ziplock bag, combine the flour, black pepper and salt. The resulting mix should be distinctly grey. If you find yourself laughing out loud at how much black pepper you've added, then you're in the right ballpark.
Put about a third of the oil into the bottom of your IP, and set the pot to high saute. Cut the cube steak into roughly 2"x2" pieces, place them in the ziplock bag, and shake until well coated. When the pot is hot, saute a single layer of pieces at a time, about 5 minutes per side. When each layer is done, set it aside on a plate or bowl and start a new batch. Add more oil between batches as necessary. For 2 lbs of steak, this will probably take three batches, but the results are worth it.
Deglaze the bottom of the pot with a few tablespoons of the beef broth, and/or some cooking sherry. Personally, I go with the sherry. Marsala wine might be an interesting choice here as well. Anyway, don't skip this step, because deglazing is awesome.
Slice the onions into 3/8" thick half rings and saute them in the pot until tender, somewhere between 5 and 10 minutes. Rinse the mushrooms and add them partway through. Toss in the minced garlic in the last minute. Pour in half the beef broth and add the meat on top of the onions. Combine the cream of celery soup, the remaining broth and the onion soup mix, and whisk until most of the soup clumps are gone. Pour mixture over the meat.
Seal the pot and cook on high pressure for 20 minutes. Quick release when time is done. Best if you let the gravy thicken for 5-10 minutes at that point, but it's perfectly edible right away. Serve with mashed potatoes or over rice.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 633 | ||
Calories from Fat: 436 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.4g | 65 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 16.3g | ||
Polyunsanturated Fat 16.3g | ||
Cholesterol 79mg | 24 % | |
Sodium 818.8mg | 28 % | |
Potassium 557.7mg | 15 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 25.7g | ||
Protein 23.6g | 34 % | |
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. |
Calories per serving: 633
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