MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Swiss steak  (p/c)
  Categories: P/cooker
       Yield: 6 Servings
  
       2 tb Peanut oil
       1    Beef arm roast or chuck roast
            (trim/cut into 2 cubes
       1 lg Onion; finely diced
       4 lg Cloves of garlic; minced
       1 c  Celery; sliced
     1/2 c  Bell pepper; diced
       4 c  Canned whole tomatoes with -
       1 c  Tomato sauce
       1 ts Salt
            Louisiana hot sauce to taste
     1/2 ts Oregano leaves; crumbled
  
     Put 2 Tbsp. oil into a very hot pressure cooker pot. Braise the beef
   cubes on all sides until well browned.  Add the rest of the
   ingredients and stir once to distribute ingredients evenly in pot.
     Place lid on pressure cooker tightly.  Put pressure regulator
   weight in place. Leave heat under cooker on high until the weight
   begins to jiggle. Lower heat immediately to a level that keeps the
   weight just barely moving. Time from this point on for 20-25 minutes
   (depending on the grade of meat). Remove pot from heat and cool.
     Open the lid and stir gently. Check the consistency of the gravy.
   If it is too thin, raise the heat to high and reduce to the desired
   thickness. If it is too thick, add a little water. My family
   especially likes this dish served over baked macaroni and cheese with
   a side dish of peas, sautéed with onions and pine nuts.
  
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