Main Dishes

Italian Beef Sandwiches
Round Steak and Vegetables for Pressure Cooker

This makes a cheap beef roast taste tender and delicious. The meat is great on a crusty roll with a mustard sauce, or you can use it for burritos. It freezes well, too! A favorite recipe.

4 pounds beef pot roast
14 oz can beef broth
3/4 c. water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon basil
1 envelope dry Italian salad dressing mix
1 large onion -- chopped

Pour ingredients over beef and cook on low all day in a crock pot. Remove beef to cutting board and slice off any fat. Shred beef and return to broth for 15 minutes. Serve on buns. (Before I put this in the refrigerator, I use a fork to push the shredded beef down beneath the surface of the liquid. When it cools, any beef fat can be lifted off the surface with a spoon and discarded.)

**Round Steak and Vegetables (for Pressure Cooker)**

1 1/2 lbs. round steak
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper
3 T. olive oil
2 medium onions, coarsely chopped
2 large green peppers, sliced into strips then halved lengthwise
2 cans diced tomatoes with garlic and onion
1 can of beef broth or water

Mix salt, pepper and flour. Cut steak into pieces, dredge in flour, and pound with meat mallet. Put oil into bottom of pressure cooker and heat to medium high. Brown steak on both sides in batches with lid off. Remove steak from pressure cooker; put the slotted divider into the bottom of the pot, then arrange steak on top of it. Place vegetables over steak, then pour tomatoes on top. Add one can of beef broth, or a tomato can filled with water. Close pressure cooker and cook for 25 minutes while the regulator jiggles rapidly (medium heat). Serve over brown rice. Serves 4.

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