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Recipe Name: Gee's Beef Etouffee (pressure Cooker) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

2 Tablespoon(s) Peanut Oil
1 Beef arm roast or chuck
roast trimmed and cut
2 inch cubes
3 Onions, finely diced
1 Cup(s) Celery, finely diced
1/2 Cup(s) Bell pepper, finely diced
4 Clov garlic, finely diced
1 Cup(s) Dry white wine
1 Cup(s) Water
1 Teaspoon(s) Salt
Louisiana hot sauce to taste
Put 2 Tbsp oil into a very hot pressure cooker pot. Braise the
beefcubes on all sides until well browned. Add the diced onions,
celery,bell pepper, and garlic and saute for 5 minutes. Add the rest of
theingredients and stir thoroughly to distrubute ingredients evenly in
pot.Place lid on pressure cooker tightly. Put pressure regulator weight
inplace. Leave heat under cooker on high until the weight begins
tojiggle. Lower heat immediately to a level that keeps the weight
justbarely moving. Time from this point on for 20-25 minutes (depending
onthe grade of meat). Remove pot from heat and cool.Open the lid and
stir gently. Check the consistency of the gravy. If itis too thin,
raise the heat to high and reduce to the desired thickness.If it is too
thick, add a little water.Serve over hot fluffy rice or with some
loaves of homemade crusty breadto "mop" the gravy.Posted to IChef
11/1/96 by Cindy HartlinRecipe by: Mrs. Gee Posted to
MC-Recipe Digest V1 #565 by Rooby<> on Apr 13,

Nutrition (calculated from recipe ingredients)
Calories: 396
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 73.1mg
Sodium: 1029.8mg
Potassium: 848.1mg
Carbohydrates: 31.1g
Fiber: 7.7g
Sugar: 8.1g
Protein: 33.4g

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