Pressure Cooker Salisbury Steak

The Classic School Lunch “Mystery Meat” Updated For The Pressure Cooker!

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This one brings back memories of sitting in the “cafetorium”, enjoying one of the rare occasions when I was allowed to buy “hot lunch” at school.

I am not even sure if I used to enjoy the school lunchroom’s salisbury steak. What I did enjoy was not having to take my embarrassing lunchbox to school.

Ah yes, the lunchbox. I remember it as if it were yesterday…

When I was in first grade, my mother saved up enough trading stamps (I am sure most of you don’t remember that concept) to order a lunchbox for me to carry my lunch to school. Since they were out of the one that was ordered, they sent what they believed was a suitable replacement.

When the delivery man arrived, I waited with anticipation as my mom opened the package and presented me with a pink-accented lunchbox with a fake picnic basket pattern, with a pink handle and pink butterflies on the lid and inside, and there on the front, emblazoned in an ornate script typeface was the word “Debutante”.

Ok, now I know that I am super-old, since I was able to find the lunch box online, in the Smithsonian Institute of all places. I will probably be joining it there soon. I hate to date myself like this, but maybe it will help you to understand why I was scarred for life by this particular lunchbox.

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Image from Smithsonian Institute Website, click image to go to site

I asked my mom what this word meant, since I was just in first grade and had not yet had a lot of exposure to debutantes. I am not sure if she actually gave me an answer. I seem to recall a lot of stammering on my mother’s part, followed my refusal to be seen in public with such a thing. In order to appease me, my parents went to the store to buy some Con-tact Paper (you may not remember that either, but it is actually still made), a self-adhesive covering often used to cover shelves and other things. The general rule was, if it is ugly, cover it with Contact Paper. In fact, I had a couple awkward years where I think my parents were considering wrapping my face in it. Anyway, my folks selected a manly dark woodgrain to cover my lunch box with. So, instead of carrying a frilly pink lunchbox, I carried what appeared to be a small rumpus room (the covering looked similar to the ugly wood paneling that everyone was covering their basement walls with where I grew up).

Anyway, I was always thrilled when my Mom would hand me two quarters in the morning (geez, I’m old, 50 cents for lunch?), to buy a hot lunch, which was often salisbury steak, with the obligatory mashed potatoes and either peas or corn.

Whether I actually liked it then or not is irrelevant, because it is now one of the ultimate comfort foods for me. So let’s make some!

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Mix together 2 pounds of ground beef, 2 eggs, 1 cup of panko bread crumbs, a tablespoon of Worcestershire Sauce, a teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of mustard powder, 1/4 teaspoon of paprika and a teaspoon of dried parsley. Mix with your hands until everything is blended, do not over mix.

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Divide into 4-6 ovals. I made 4, and I admit they were kind of huge, but I was hungry.

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In a couple tablespoons of oil, brown the steaks on both sides. Depending on the dimensions of your cooker, you may have to brown a couple at a time. I just barely could fit mine in my Fissler. It is ok if you overlap them when it is time to put them under pressure, but don’t crowd them when browning.

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Remove them to a plate, then sauté three onions (halved, then sliced). Cook until they just start to take on a bit of brown color.

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Add in 3 cloves of pressed garlic and sauté for another minute or two.

Add the meat back to the pressure cooker pot.

Now, add some salt and pepper, 2-1/2 cups of water, 1 tablespoon Worcestershire Sauce and 1 tablespoon Beef Flavor Better Than Bouillon (you can substitute 2-1/2 cups beef stock for the water and BTB). Add a little salt and pepper.

Place top on pressure cooker and bring to high pressure. When high pressure is reached, adjust heat to maintain high pressure and set time for 8 minutes.

While dish is cooking, mix one tablespoon corn starch with one tablespoon water until smooth.

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When time is up, let pressure come down on its own for 10 minutes, then do a quick release. Be very careful, there is always a chance some of the liquid may spray out the vent.

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Remove the meat to a plate. Put the gravy over medium heat. Do not bring to a boil. Stir in the corn starch mixture and stir for one to one and a half minutes, until thickened. Do not get too aggressive with the stirring, too much and the gravy may get thin again.

You can also cut them in half the long way and have 8 decent size portions.

Taste, and add more salt and pepper, if necessary.

Serve with mashed potatoes or egg noodles and peas or corn.

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Pressure Cooker Salisbury Steak
Print
Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-8 servings
The school lunch classic made quicker in the pressure cooker
Ingredients
  • 2 pounds ground beef
  • 1 cup bread crumbs
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon paprika
  • 1 teaspoon dried parsley
  • 2 tablespoons Worcestershire Sauce, divided
  • 2 tablespoons oil
  • 3 medium onions, halved and sliced
  • 3 cloves garlic, pressed
  • 2-1/2 cups water
  • 1 tablespoon Beef Better Than Bouillon (you can use 2-1/2 cups of beef stock instead of water and BTB)
  • Salt and pepper to taste
Instructions
  1. In a bowl, combine the ground beef, bread crumbs, eggs, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, onion powder, paprika, parsley and 1 tablespoon of the Worcestershire Sauce
  2. Mix together with hands until just blended
  3. Form into 4-6 oval patties
  4. Heat the 2 tablespoons oil in the pressure cooker pot over medium-high heat
  5. Brown the patties on both sides (you may have to do 2-3 at a time, depending on the diameter of your cooker)
  6. Remove meat to a plate
  7. Sauté onions until they just start to pick up a little brown color (5-7 minutes)
  8. Add the garlic and sauté another minute or two
  9. Add the other tablespoon of Worcestershire Sauce, the water and 1 tablespoon of Beef Better Than Bouillon (you can use 2-1/2 cups of beef stock in place of the water and BTB)
  10. Add a little salt and pepper
  11. Cover pressure cooker and turn heat to high
  12. Bring to high pressure
  13. When high pressure is reached, adjust heat to maintain high pressure and set time for 8 minutes
  14. While dish is cooking, mix together 1 tablespoon corn starch and 1 tablespoon water
  15. When time is up, take pressure cooker from heat
  16. Let pressure come down on its own for ten minutes then do a quick release
  17. Remove the meat to a plate
  18. Place gravy over medium heat
  19. Stir in the corn starch mixture, don't bring to a boil
  20. Stir gently for 1-1/2 minutes, don't stir too vigorously as it could make the gravy get thin again
  21. Taste and add more salt and pepper if necessary
  22. Serve with mashed potatoes or egg noodles and corn or peas

 

Pressure Cooker Stout Braised Beef

Beef and Beer, Need I Say More? PC Stout Braised Beef.

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It’s funny how the finest things in life begin with “bee”. Beef, beer, beets. Ok, my wife would definitely disagree with that last one. This recipe doesn’t use beets anyway so I am not sure why I even mentioned beets.

Beets aside, chuck roast is fast becoming one of my go-to meats. It’s great for someone on a budget (that would be me), and it turns out great in the pressure cooker. I’ve used it before in recipes such as my Steak and Stout Pie and French Dip. Oddly enough, most of my chuck roast recipes also include beer. Go figure.

Stout Braised Chuck Ingredients

This particular preparation came about because I couldn’t wait to try a new spice blend that I bought. I started out planning to make a traditional pot roast with the carrots and potatoes and whatnot, but I ended up making more of a brisket-style preparation. Maybe because I had thought about making a brisket first, but the chuck roast was cheaper.

Berbere Spice

If you use a pre-made Berbere blend, carefully give it a little taste first. Some of them are spicier than others, so you might want to use a bit less than a tablespoon.

I used a two-pound piece of chuck, but I probably would have gotten a 3 pound one if the store had it. This recipe will still work fine with a 3-pounder.

Chuck Roast

So, to get started, heat a couple tablespoons of oil on medium-high heat and brown the beef on both sides.

Put the meat on a plate and sauté the onion until slightly brown, then add the garlic and sauté for another minute or two.

Add in the spice mix and continue to sauté for another 30 seconds.

Onions and Spices

Plop in that ‘mater paste and mix it all together.

Add a touch of salt and pepper (You can add more at the end. The amount will vary depending on whether or not your spice mix includes salt and pepper, along with personal taste, which is impeccable.)

Onions, Spice Mixed

Now add the Worcestershire Sauce, vinegar, brown sugar and stout.

Pour in the water and add the Better Than Bouillon. You can substitute one cup of beef stock for this.

Add the meat back into the pot.

Guinness Braised Chuck Finished

Toss in the bay leaves, slap the top on the PC and crank the heat to high.

When high pressure is reached, adjust the heat to maintain high pressure.

Set timer for 40 minutes.

When the time is up, let pressure come down on its own for ten minutes, then release the hounds, er, I mean do a quick release.

Finished Meat On Plate

Remove the meat to a plate. If you would like to thicken the sauce a bit (which I did), put the pot back over medium-high heat and bring to a low boil for 7-10 minutes.

Slice the meat and serve with some of the sauce, being sure to put some of the onions on top.

Stout Chuck Sliced

Serve with mashed potatoes and a vegetable (if you are into that sort of thing).

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Pressure Cooker Stout Braised Chuck Roast
Print
Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 3-4 servings
A mildly spicy braised roast, quick enough for a weeknight!
Ingredients
  • 2 tablespoons oil
  • 2-3 pounds chuck roast
  • 1 large or two small onions, sliced
  • 4 cloves garlic, pressed
  • 1 tablespoon Berbere Spice Mix (for mix you can sub 1-1/2 teaspoons paprika, ½ teaspoon cayenne pepper, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon ginger, ¼ teaspoon allspice)
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 cup stout beer (such as Guinness)
  • 1 cup water
  • 2 teaspoons Beef Better Than Bouillon
  • 2 bay leaves
Instructions
  1. Heat oil in pressure cooker pot over medium heat
  2. Brown meat on both sides
  3. Remove meat to plate
  4. Add onions to pot, adding a bit more oil if necessary
  5. Sauté onion until it just starts to show some brown
  6. Add garlic and continue to cook for another 1-2 minutes
  7. Add in the spice mix and sauté for another 30 seconds
  8. Add the tomato paste and stir everything together
  9. Add a little salt and pepper (can add more at the end if necessary, after tasting)
  10. Pour in the stout, Worcestershire and vinegar
  11. Add the brown sugar and stir
  12. Add in the water and Better Than Bouillon (can substitute 1 cup beef stock)
  13. Put meat back in pot
  14. Toss the bay leaves on top
  15. Put the lid on the pressure cooker and turn heat to high
  16. When high pressure is reached, adjust heat to maintain high pressure
  17. Set timer for 40 minutes
  18. When time is up, let heat come down on its own for 10 minutes, then do a quick release
  19. Remove meat to a plate
  20. If you would like the sauce a little thicker, put pot back on medium-high heat and bring to a low boil for 7-10 minutes
  21. Slice meat and serve with some of the sauce on top, being sure to get some of the onions too
  22. Goes great with mashed potatoes and a vegetable