Beef and Peppers
Our local market had some beautiful red peppers and seeing as hubby really likes the red ones and they were on sale at a great price I purchased a lot of them. Tonight I also had this small eye of round roast that I wanted to cook up. It was too small to be served as a roast, by the time it was cooked it probably would have shrunk to the size of a Mickey D’s quarter pounder. After thinking about it for a while I decided to cut the meat into serving size pieces and cook it with some stock in the pressure cooker. I trimed the roast of all possible fat, then sliced it into about half inch thick slices. I then pounded them until they were almost transparent, then seasoned them well. I cut up one onion, one large shallot and two of those nice red peppers.
Pounded thinly
You can see in the picture how thinly I pounded them, I used my favorite tool for the job, it has three sides to it but I only use the flat side for all my pounding.
Next I set the pressure cooker to the browning mode and proceeded to brown all the pieces of meat a few at a time, when they were all done I put them all back into the pressure cooker and added 1 1/2 cups of home made beef broth and a teaspoon of Maggi seasoning and a few more grinds of fresh black pepper. I closed up the cooker and set the timer for 8 minutes at LOW pressure, because the meat was so thinly pounded I didn’t think it would need high pressure. While the cooker was coming up to pressure I heated a large skillet on the stovetop, when it was hot I added two tablespoons of oil to it and let that heat. When the oil was hot I added the onions, shallots and the peppers and sauteed them until they were still a little crisp but tender. When the pressure cooker chimed I let the pressure release on its own then opened it and added the sauteed mixture to it. I set the cooker to the browning mode again and let everything cook together for 5 minutes to let some of the sauce reduce, then I added 2 tablespoons of Wondra flour mixed in 1/4 cup of water to it and let it cook for 3 more minutes. I served it over noodles with a side of broccoli. Hubby loved it, he went back for seconds and even has his lunch for tomorrow already packed. I must be sitting under a lucky star lately, he is loving everything I am making!!!
Beef and Peppers Over Noodles