Pressure Cooker Beef Rolls, a delicious dish that is really easy to prepare, and thanks to the pressure cooker, the cooking time is really fast. The ingredients are so simple that these rolls will surely appeal to everyone, even if they are rich in onions. I usually serve them with not too elaborate mashed potatoes, because it will be seasoned with 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 don’t use the pressure cooker, out of fear or because you haven’t thought about it yet, I suggest 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 the following recipes:
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 slices beef topside
- 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, take the meat out of the fridge at least an hour before cooking. In the meantime, clean a carrot and a celery stalk and cut both into strips. Cut them quite thin so they can cook quickly. At this point, coarsely chop the onion and place all the vegetables in one or more bowls.
Pat the moisture off the meat using paper towels. Place two or three strips of celery and carrot on the slice, and roll it up, folding the initial sides immediately. Finally, secure the roll with two toothpicks.
Put 4 tablespoons of extra virgin olive oil in the pressure cooker, add the onion, place over high heat and brown for about a minute.
Place the rolls inside as well, and keeping the same heat, brown them for two minutes, turning them so that browning is even. Now add the previously warmed wine to avoid shocking the meat, and add the salt.
At this point, close hermetically, lower the valve lever, keep the heat high and as soon as you hear a loud whistle, lower to the minimum and cook for 20 minutes. After this time, turn off, wait a minute, then slowly lift the valve lever and let all the steam out of the pot. Only after doing this operation, can you remove the lid.
Take the rolls out of the pressure cooker and place them on a serving dish. If the cooking juices are still too liquid, let it reduce for a few minutes.
Pour all the cooking juices, a sort of onion cream, over our Pressure Cooker Beef Rolls and serve them immediately, piping hot. I recommend classic mashed potatoes as a side dish.
Tips and Storage
You can store the rolls either in the fridge, but inside an airtight container, or in the freezer. In the fridge, they will keep for about 3 days, in the freezer for sure for three months.
If you don’t like celery and carrot, you can replace them with vegetables you prefer, but do not remove the onion even if abundant, because the secret to the tastiness of these rolls is the onion.
