RECIPES
Recipes are courtesy of www.recipezaar.com and www.fastcooking.ca.
Please note that all of the information is for your reference only and can be adjusted according to
the user’s preference.
BEEF IN PEPPER SAUCE
SERVES 4
Ingredients
Pepper Sauce
1 red bell pepper or green bell pepper
1/2 cup baby carrot
1 (8 ounce) can tomato sauce (1 tbsp to be
use later)
2 garlic cloves
2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon cayenne pepper (depends
on how spicy you like it)
1/2 teaspoon ground cardamom
2 tablespoons olive oil
2 lbs boneless sirloin steaks, cut into strips
salt & pepper
1 cup water
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2-1 onions, sliced
1 green bell pepper, sliced
Directions
-
Remove 1 tablespoon of tomato sauce from the can to be used later. Blend the ingredients for
the pepper sauce (green pepper through cardamom) in a food processor until there are no
chunks left. Set aside.
-
Follow the "BROWNING" instructions in this manual: add enough olive oil, sprinkle the beef
with salt & pepper then brown in the cooker without the lid.
-
Once browned, cancel "BROWNING" and add water, reserved tomato sauce, paprika & cumin
to the beef. Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight
and press the MEAT & CHICKEN function switch.
-
When the pressure cooker has finished the cooking cycle, release the pressure by carefully
setting the valve to Exhaust on the top of the lid. Once the pressure has released, the lid can
be turned and unlocked.
-
Add the pepper mixture, sliced onions & green peppers to the meat and sauce, close and lock
lid and press the MEAT & CHICKEN function again.
-
When the pressure cooker has finished the cooking cycle, release the pressure by carefully
setting the valve to Exhaust on the top of the lid. Once all the pressure has released, the lid
can be turned and unlocked.
-
Vegetables and meat should be tender. Serve immediately over white rice if desired.
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