Servings: 8
Yield: 8 rollups
Notes: Beef emerged as a staple of the American diet when the wide, sweeping ranges of the West and the Great Plains became accessible by railroad in the 1800s. From the Midwestern stockyards, prime, corn-fed beef was transported coast to coast —to the delight of the American palate. This succulent beef dish typifies the creative ways U.S. cooks served the "world's best" beef.
2 1/2 pounds round steak, cut 1/2-inch thick
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh bread crumbs
1 1/4 cups chopped onion
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
Cut meat into 8 pieces and pound until 1/4 inch thick. Combine flour, 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 Presto pressure cooker. Remove rolls from pan. Place 1 cup water and cooking rack in pressure cooker. Put rolls on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.
Yield: 8 rollups
Notes: Beef emerged as a staple of the American diet when the wide, sweeping ranges of the West and the Great Plains became accessible by railroad in the 1800s. From the Midwestern stockyards, prime, corn-fed beef was transported coast to coast —to the delight of the American palate. This succulent beef dish typifies the creative ways U.S. cooks served the "world's best" beef.
2 1/2 pounds round steak, cut 1/2-inch thick
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh bread crumbs
1 1/4 cups chopped onion
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
Cut meat into 8 pieces and pound until 1/4 inch thick. Combine flour, 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 Presto pressure cooker. Remove rolls from pan. Place 1 cup water and cooking rack in pressure cooker. Put rolls on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy.
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