View Full Version : CHICAGO STEAK ROLLUPS - for the pressure cooker

September 8th, 2006, 06:00 PM
I have not found a topic area for pressure cooking so I will place this here. This recipe can be adapted for the crockpot as well as conventional cooking methods. When I make this I add some hot pepper flakes.

Category: BEEF
Serves: 8

2 1/2 pounds round steak cut 1/2-inch thick
1 cup flour
1 teaspo salt
1/2 teaspo pepper
1 cup fresh bread crumbs
1 1/4 cups chopped onion
2 cups finely chopped butternut squash (peeled)
1/4 cup chopped green pepper
1/4 cup chopped celery
1 teaspo salt
1 Each egg beaten
2 tables margarine melted
1/4 cup margarine
1 cup water

Cut meat into 8 pieces and pound until 1/4 inch thick. Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat. Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine. Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick. Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart Presto® pressure cooker. Remove rolls from pan. Place 1 cup water and cooking rack or steamer basket in pressure cooker. Put rolls on rack or in basket. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.
Makes 8 servings