Presto Electric Pressure Washer Pressure Cooking Entrees, Cooking Recipes Entrees, Beef Goulash

PRESSURE COOKING ENTREES

Try these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remem- ber to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the general directions for the particular type of food being cooked. Decrease the length of cooking time by two-thirds, since pressure cooking requires only one-third as much time as ordinary methods of cooking. Decrease the amount of liquid as there is little evaporation from the canner. Add about 2 cups more liquid than desired in the finished product.

DO NOT FILL CANNER OVER TWO-THIRDS FULL!

These recipes are intended for pressure cooking and should not be canned.

COOKING RECIPES: ENTREES

SPAGHETTI MEAT SAUCE

6	lbs. ground beef	3	12-ounce cans tomato paste
4	onions, chopped	3	quarts tomato juice
4	cloves garlic, minced	¼	cup sugar
2	cups chopped celery	½	teaspoon cayenne pepper
2	green peppers, diced	2	tablespoons oregano
1	tablespoon salt, or as desired

Heat canner and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Serve sauce over spaghetti and sprinkle with Parmesan cheese. 20-24 servings.

BEEF GOULASH

6	lbs. chuck roast, cut into	4	garlic cloves, minced
	2-inch cubes	8	onions, chopped
3	tablespoons cooking oil	16	allspice corns
	Salt and pepper	2	6-ounce cans tomato paste
1½	teaspoons paprika	12	potatoes
4	cups water

Heat canner, add oil, and brown meat. Season with salt, pepper, and paprika. Add water, garlic, onions, allspice corns, and tomato paste. Place potatoes around meat. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.

MEAT CABBAGE ROLLS

2	large heads cabbage	3	cups cooked rice
	Hot water	3	cups milk
3	lbs. ground beef	1⁄3	cup brown sugar
2	tablespoons salt	2	cups water

¾teaspoon pepper

Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pepper, cooked rice, and milk. Place a tablespoon of meat mixture onto each leaf; roll leaf around meat and fasten with toothpick. Place cooking rack and cabbage rolls in canner. Sprinkle with brown sugar and add water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres- sure. Let pressure drop of its own accord. 12-15 servings.

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