Beef Rolls in Pressure Cooker, a delicious dish that’s really easy to make, and thanks to the pressure cooker, the cooking time is really fast. The ingredients are so simple that everyone will surely love these rolls, even though they are rich in onions. I usually serve them with not too elaborate mashed potatoes because it will be flavored by the meat’s cooking juices. When the season gets warmer, I serve them at room temperature with a Potato Salad, and I must say they are still excellent. If you haven’t used a pressure cooker, either out of fear or because you haven’t thought about it yet, I recommend reading my article: the pressure cooker and its use. It is the healthiest cooking method, which not only saves us time but also money.
If you love the pressure cooker, then don’t miss out on the following recipes:
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8 slices adult beef rump
- 2 large onions
- 4 tablespoons extra virgin olive oil
- 1 carrot
- 1 celery stalk
- to taste salt
Tools
- 1 Pressure Cooker
- 1 Cutting Board
- 1 Knife
- 16 Toothpicks
Preparation
First, let’s take the meat out of the fridge at least an hour before cooking it. Meanwhile, peel a carrot, a celery stalk, and cut them into strips. Cut them quite thin, so they can cook quickly. Then, coarsely chop the onion, and place all the seasonings in one or more bowls.
Dry the moisture from the meat by patting it with a paper towel. Place two or three strips of celery and carrot on the slice, and roll it up, folding the initial sides right away. Finally, secure the roll with two toothpicks.
Put 4 tablespoons of extra virgin olive oil into the pressure cooker, add the onion, place over high heat and sauté for about a minute.
Also place the rolls inside, and keeping the same flame, brown them for two minutes, turning them to the other side as well so that browning is even. Now add the previously heated wine, so as not to give the meat a thermal shock, and also add the salt.
At this point, close hermetically, lower the valve lever, keep the flame high and as soon as we start to hear a very loud whistle, lower it to the minimum and cook for 20 minutes. After this time, turn off the heat, wait a minute, then slowly raise the valve lever and let all the steam contained in the pot escape. Only after doing this can we remove the lid.
Remove the rolls from the pressure cooker and place them on a serving plate. If the cooking juices are still too liquid, let them reduce for a few minutes.
Distribute all the cooking juices, a sort of onion cream, over our Beef Rolls in Pressure Cooker and serve them immediately, very hot. I recommend the classic mashed potatoes as a side dish.
Tips and Storage
You can store the rolls either in the refrigerator, but in an airtight container, or in the freezer. They will keep in the refrigerator for about 3 days, and in the freezer for surely three months.
If you don’t like celery and carrot, you can replace them with the seasonings you prefer, but don’t remove the onion even if it’s abundant, because the secret to the tastiness of these rolls is precisely the onion.
