Swiss Steak - Russell Hobbs RHNPC401 Owner's Manual

SWISS STEAK

1 pound round steak,1/2 inch thick
1 tablespoon vegetable oil
2 (15-ounce) cans stewed tomatoes, celery, onion
and green pepper-style
1 teaspoon Dijon mustard
1 green pepper, cut into 1 inch cubes
1 onion,cut into 1 inch cubes and separated
1 cup beef broth
1. Cut round steak into 4 pieces. Heat
the oil in the Pressure Cooker Pan on
MAX/BROWNING. Add the round steak and
brown on both sides.
2. Mix the tomatoes and mustard together.
Add the peppers, onion,tomatoes mixture
and broth to the Pressure Cooker Pan.
3. Cover with the Lid and set the Pressure
Regulator Valve to PRESSURE.Heat on
MAX/BROWNING until the HIGH/LOW
Pressure Level Indicator and the Pressure
Lift Pin raises.
4. When a steady flow of steam is released
from the Pressure Regulator Valve, reduce
the Variable Temperature/Pressure Control
to 7 - 8 and cook at HIGH pressure 18 to
20 minutes or until done.
5. Turn the Variable Temperature/Pressure Control
to WARMING and turn the Pressure Cooker
OFF. Unplug the unit.The Power Indicator Light
will turn off. Use the Natural Steam Release
method. Wait until the HIGH/LOW Pressure
Level Indicator and the Pressure Lift Pin drops.
Makes 4 servings
40