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Recipe Name: Gee's Beef With Onion-mushroom Gravy (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
1/2 Teaspoon(s) Salt
1 1/2 Cup(s) Water
1 Mccormick's onion gravy mix, Mccormick's onion gravy mix
1 Mccormick's mushroom gravy, Mccormick's mushroom gravy
2 Cup(s) Cold water
Add the peanut oil to a very hot pressure cooker pot. Brown the roast
onboth sides. (If your roast is too large to fit the bottom of your
cookerpot, cut in half to brown.) Sprinkle the meat with the salt and
add thewater.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.Mix the
two packages of gravy mix together with the cold water until itmakes a
smooth mixture. Open the pressure cooker lid and add the mixtureto the
pot. Bring the pot back to a simmer, and while stirringconstantly and
gently, allow the gravy to thicken.Serve with creamy mashed potatoes or
hot fluffy rice or some loaves ofhomemade crusty bread to "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, 1997

Nutrition (calculated from recipe ingredients)
Calories: 208
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 84.4mg
Sodium: 407.9mg
Potassium: 231.3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: 27.9g

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