COOKING UNDER PRESSURE: STEAK, TATERS & GRAVY

Cooking Under Pressure: Steak, Taters & Gravy image

If you have a pressure cooker, or Instant Pot, and a steak in the fridge with some taters, you have the basics for making a great meal in about 30 minutes. The assembly is easy/peasy and the pressure cooker makes short work of tenderizing almost any kind of beef. If you want to vary things up a bit, try pork or chicken. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Beef

Number Of Ingredients 16

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Ingredients

PLAN/PURCHASE
THE DRY INGREDIENTS
3 tablespoon(s) dehydrated onions, crushed to a powder
3 tablespoon(s) flour, all-purpose variety
1/2 teaspoon(s) celery salt
1/2 teaspoon(s) white pepper, freshly ground
1/2 teaspoon(s) garlic powder
1/4 teaspoon(s) dried basil
1/4 teaspoon(s) dried thyme
THE STEAK & POTATOES
1/2 pound(s) steak, (per person) more on this later
3 - 4 small red or golden potatoes (per person)
RED OR GOLDEN POTATOES (PER PERSON)
4 tablespoon(s) sweet butter, unsalted, melted
2 cup(s) warm chicken stock, not broth
1/4 cup(s) white wine

Steps:

PREP/PREPARE
You will need a pressure cooker, or an Instant Pot, to make this recipe.
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.
Gather your ingredients (mise en place).
Grind all the dry spices together, and reserve.
Cut the steak into bite-size pieces, about 1-inch (2.5cm) thick.
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.
Add the beef and place the wire riser into the bowl.
Cut the potatoes in half, add them to the steamer basket, and place into the bowl.
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 :-)
Seal the pressure cooker, set to high, and cook for 20 minutes.
Allow to sit for 10 minutes, then release what is left of the pressure, and open.
Remove the taters, and mash with a bit of milk, salt and pepper.
My taters were so moist I did not need the milk; just a bit of spice.
Use a spatula or wooden spoon to mix the gravy to an even consistency.
Do a final tasting of the gravy for proper seasoning.
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.
Add the mashed taters to a plate.
Place the beef on top.
PLATE/PRESENT
Drizzle more of the gravy on top and serve with some nice crusty bread. Enjoy.
Keep the faith, and keep cooking.