Ingredients
1-1/2 pounds boneless beef round steak (1/2 inch thick)2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons canola oil2 medium carrots, chopped1 medium onion, chopped1 cup chopped green pepper3/4 cup chopped celery1 teaspoon cornstarch1/2 cup cold water1 can (10-3/4 ounces) condensed tomato soup, undiluted1 teaspoon prepared horseradish
Preparation
Cut steak into serving-size pieces. Combine the flour, salt and pepper; sprinkle over both sides of steak. In a pressure cooker, brown steak on both sides in oil; drain. Add carrots, onion, green pepper and celery.
In a bowl, combine cornstarch and water until smooth; add soup and horseradish. Pour over vegetables.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to fully pressure over high heat. Reduce heat to medium and cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer’s directions until pressure is completely reduced.
