Luisa’s Roast Beef with Mushrooms – Reader Recipes

Luisa, is an Italian reader of Hip Pressure Cooking from a little town called Pieve a Nievole in Tuscany and not very far from Firenze!

Here is Luisa’s Recipe:
This dish was taught to me by my mother-in-law. Every time I make it, I think about her and how much we all miss her. She was really an exceptional grandmother, not the usual mother-in-law, she was kind, generous and she was like a second mother to me. I dedicate this recipe to her, and I hope that you all enjoy it.

A note on choosing a cut of meat from Cook’s Thesaurus:
Several cuts are well suited to oven roasting. The most elegant choice is a tenderloin roast, which is lean and tender, but very expensive. A rib roast (sometimes called a prime rib roast) isn’t as lean and tender, but it’s juicier and more flavorful. A good compromise between the two would be a rib-eye roast, which is basically a boneless, low-fat rib roast. Other candidates for roast beef are a top loin roast, top sirloin butt roast, tri-tip roast, round tip roast, and rump roast. Don’t assume that anything with “roast” in its name will work as roast beef. Some roasts are intended for pot roast recipes, for it takes hours of cooking in a liquid to make them tender enough for civilized consumption.

Luisa’s Roast Beef with Mushrooms in the Pressure Cooker
1 2lb or 1 kg. Beef Roast
8oz or 250 gr. White Mushrooms, sliced
1 Carrot, diced
1 Onion, diced
1 Celery stalk, diced
1 bunch of Parsley, chopped
1 clove Garlic, pressed
2 Tbsp. or 50 gr. of Butter
Oil
Salt and Pepper
If needed, tie the meat, than salt and pepper it.  Add the oil and butter to the pressure cooker, and when melted add the roast.  Turn it several times to completely sear the outside.  Add the carrot, onion and celery and let them soften.  Then, add the parsley and garlic, spreading them evenly on the roast.  Add the sliced mushrooms and 3/4 cups of water (not too much because the mushrooms will release their liquid) and a little more salt and pepper.  Close and lock the lid  and calculate 15 minutes from the whistle for rare with a little blood as I like it (pictured), 17 minutes for medium-rare, and 20 minutes for well-done.  Open the pan and remove the roast beef to a serving plate.  If the mushrooms are still too watery, reduce a bit.  But not too much!

Serves 6-8.

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