cooking under pressure: steak, taters & gravy

How To Make cooking under pressure: steak, taters & gravy

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  PREP/PREPARE
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  You will need a pressure cooker, or an Instant Pot, to make this recipe.
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  Since we are pressure cooking this dish, almost any cut of beef will work. However, top four choices would be: flank steak, charcoal steak, chuck steak, or a London broil.
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  Gather your ingredients (mise en place).
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  Grind all the dry spices together, and reserve.
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  Cut the steak into bite-size pieces, about 1-inch (2.5cm) thick.
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  Add the melted butter, warm chicken stock, and wine to the bowl of your pressure cooker. Then toss in the dry spices and whisk to combine.
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  Add the beef and place the wire riser into the bowl.
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  Cut the potatoes in half, add them to the steamer basket, and place into the bowl.
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  If you do not cut the potatoes in half, they will explode in the cooker… And, we do not want that to happen, do we :-)
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  Seal the pressure cooker, set to high, and cook for 20 minutes.
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  Allow to sit for 10 minutes, then release what is left of the pressure, and open.
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  Remove the taters, and mash with a bit of milk, salt and pepper.
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  My taters were so moist I did not need the milk; just a bit of spice.
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  Use a spatula or wooden spoon to mix the gravy to an even consistency.
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  Do a final tasting of the gravy for proper seasoning.
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  Because of the pressure cooking, the bottom of the bowl will have some thickened bits; these need to be incorporated into the rest of the gravy.
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  Add the mashed taters to a plate.
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  Place the beef on top.
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  PLATE/PRESENT
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  Drizzle more of the gravy on top and serve with some nice crusty bread. Enjoy.
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  Keep the faith, and keep cooking.
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