Chicago Steak Roll-Ups
Source of Recipe
Presto
List of Ingredients
2 1/2 pounds round steak, cut 1/2" 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 peeled butternut squash
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 teaspoon salt
1 beaten egg
2 tablespoons butter, melted
1/4 cup butter
1 cup waterRecipe
Cut meat into 8 pieces and pound until 1/4 inch thick. Combine flour, leave in 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 butter. 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 butter in a 4- or 6-quart Presto pressure cooker. Remove rolls from pan. Place 1 cup water and cooking rack or steamer basket in pressure cooker. Put rolls on rack or in basket. 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. Makes 8 servings.
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