Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare your onion(s). You need 1 very large or 2 medium onions diced. (this aids in making a natural gravy). | 2. Turn your electric pressure cooker on saute and add olive oil and heat up. | 3. Once heated add your onions. | 4. After 1 minute add crushed red pepper flakes, cayenne powder, garlic powder, salt & pepper to taste and continue to saute onions while preparing meat. | 5. PREPARE Beef Strips (you shouldn't have to do much unless you see some fat trim it and if any slices are very long cut in 1/2. (if using stew meat, remove fat and cut ea. piece into bite size pieces). | 6. DO NOT ADD BEEF YET. | 7. On saute still, add Hungarian Paprika and stir all the time for 30 to 60 seconds. You don't want it to burn but you just want to release the flavor. NOW ADD BEEF RIGHT AWAY TO STOP THE PAPRIKA FROM COOKING FURTHER. Stir meat till coated with onion/paprika mixture. | 8. Turn pressure cooker to brown and brown your meat quickly. Do not flour meat just quick brown it. | 9. NOW ADD: Dried minced garlic, a little more garlic powder (optional), dried basil, dried parsley and bay leaf. You can add some more salt & pepper to taste if you wish. (You will taste this 1/2 way through). | 10. When meat is just brown (meat will have released liquid with the help of onion), Add the whole bag of mushrooms, and 1/2 to 1 cup of beef broth. You don't want to add too much liquid and water may be substituted) | 11. Close pressure cooker and cook on low pressure for 7 minutes for stir fry meat or tender meat and high pressure for stew meat. 7 minutes. | 12. Quick release and taste and make any adjustments to the flavor that are needed. Close again and high pressure on high for both types of meat for 6 minutes. (stew meat may need a few minutes more). Then quick release again. Stir, taste and the meat should be tender. | 13. Put pressure cooker on brown to get a low boil or saute if it's boiling too hard. NOW add gravy mix, little at at time and keep stirring YOU SHOULD NOT NEED ANY MORE LIQUID but if you do add another 1/2 cup to 1 cup of broth or water. Cook 5 minutes and it should be perfect. (remember as it is cooling off the mixture will get a little thicker, if too thick simply add more beef broth). | 14. * You can prepare your rice during the time your cooking the Mushroom Beef Strips w Gravy.or whatever you have chosen to put it over. Serve when done. You can add a salad and some fresh bread or any kind you chose. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stir meat	2	lb		806.9352	0.0	179.5204	4.5333
onion	1	very		-	-	-	-
extra virgin olive oil	2	tablespoons	need	806.9352	0.0	179.5204	4.5333
mushroom	1	bag	pre-washed	-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
success rice	10			806.9352	0.0	179.5204	4.5333
mccormick mushroom gravy mix	1			806.9352	0.0	179.5204	4.5333
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
red pepper flake	1	tablespoon	crushed	806.9352	0.0	179.5204	4.5333
cayenne powder	2	teaspoons		806.9352	0.0	179.5204	4.5333
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
salt	1/2	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
hungarian paprika	3	tablespoons		806.9352	0.0	179.5204	4.5333
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
bay leaf	1			-	-	-	-
seasoning salt	1	teaspoon		806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.