Best Pressure Cooker Chicago Steak Roll Ups Recipes

STEAK ROLL-UPS

Steak Roll-Ups image

My family tells me these hearty stuffed beef rolls with creamy sauce "taste like home". They're attractive enough to serve for a special dinner but economical and easy to prepare. -Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/2 pounds boneless beef round steak
1/4 cup chopped onion
1/4 cup butter, melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup all-purpose flour
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
3/4 teaspoon browning sauce, optional

Steps:

Flatten steak to 1/3-in. thickness. Cut into six pieces. In a small bowl, combine the next eight ingredients. Place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. Roll in flour. , In a large skillet, brown roll-ups in oil. In a small bowl, combine the soup, water and browning sauce if desired; pour over roll-ups. Cover and simmer for 2 hours or until meat is tender, turning occasionally.

Nutrition Facts : Calories 401 calories, Fat 19g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.

PRESSURE COOKER CHICAGO STEAK ROLL UPS

Pressure Cooker Chicago Steak Roll Ups image

Make and share this Pressure Cooker Chicago Steak Roll Ups recipe from Food.com.

Provided by Rima K

Categories Meat

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs round steaks, cut 1/2-inch thick
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh breadcrumb
1 1/4 cups chopped onions
2 cups finely chopped butternut squash (peeled)
1/4 cup chopped green pepper
1/4 cup chopped celery
1 teaspoon salt
1 egg, beaten
2 tablespoons margarine, melted
1/4 cup margarine
1 cup water

Steps:

Cut meat into 8 pieces and pound until 1/4 inch thick.
Combine flour, leave in 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat.
Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine.
Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.
Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart pressure cooker.
Remove rolls from pan.
Place 1 cup water and cooking rack or steamer basket in pressure cooker.
Put rolls on rack or in basket.
Close pressure cooker cover securely. Cook for 15 minutes, at 15 pounds pressure. Cool cooker at once.
Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.

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