T-Fal P31052, Руководство пользователя

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19
EN
Remove the meat to a serving platter and cover with foil. Pour gravy into a
food processor until smooth. Add crushed gingersnaps. Taste and add salt and
pepper if needed. Slice the meat across the grain and serve with gravy on the
side. To complete meal serve with egg noodles or mashed potatoes.
POT ROAST
Serves: 8 - 10
Setting :
2
Pressure Cooking Time: 1 hour
INGREDIENTS
5 pounds chuck roast, Salt and pepper, 3 tablespoons olive oil, 1 cup onion, thinly
sliced, 10 carrots, peeled and cut in half, 8 stalks of celery, trimmed and cut in
half, 4 cups beef broth, 4 tablespoon A1 sauce, 4 tablespoons Worcestershire,
16 red bliss or Yukon gold potatoes, 3 bay leaves, salt and pepper.
DIRECTIONS
Season the roast heavily with salt and pepper.Heat the oil in the pressure cooker
over medium high heat. Sear the chuck roast on all sides.
Add all ingredients into the cooker; close and lock. Bring to pressure and cook
for 1 hour at high pressure.
Release pressure using natural release method. Serve with vegetables and gravy.
MEAT SAUCE
Serves: 12-18
Setting :
2
Pressure Cooking Time: 30 min
INGREDIENTS
4 tablespoons olive oil, 2 small onions, chopped fine, 4 garlic cloves, minced, 3
pounds lean ground beef, ½ cup flat-leaf parsley, minced, 4 (28-ounce) cans
tomato puree, 2 teaspoons sugar, ½ cup grated parmesan or romano cheese, salt
and black pepper, to taste.
DIRECTIONS
Heat the olive oil in the pressure cooker over medium-high heat. Add the onion
and garlic; cook until soft. Add the ground beef and cook until no longer pink,
breaking up large chunks with a spoon. Add the parsley, tomato puree, sugar, salt
and pepper, to taste. Stir to combine.
Close the pressure cooker. As soon as steam starts to release, lower the heat; cook
30 minutes.