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Manufacturer Website: Presto
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I have a very old Presto pressure cooker. Naturally my dog ate the recipe booklet that came with it or possibly I lost it without having written the recipe down.
There was a recipe for a beef roast with a sauce containing brown sugar, red wine vinegar, probably onion, maybe other herbs or spices, and that’s all I remember. The sauce ingredients were put in the cooker with the seared meat. Boy, was it ever good.
Does anyone have this recipe or know the booklet it came in? Would appreciate some help. The more I think about it, the more I want to make it. Thanks in advance.
The recipe you are looking for is called Daube De Boeuf Provencale. Maybe….no sugar, no vinegar. Why don’t you just make up your own? It’ll be a hit. This one has red wine, cubed beef, tomatoes and several other ingredients. 20 minutes in the cooker, then cooled at once.
I think the recipe you mean is Swedish Pot Roast. Is it permissible to post it here? Or I could email it to you.
Absolutely, is it from the manual on this page? If not, please include the source with the recipe.
Ciao,
L
This one came from the Presto Recipe and Instruction Book from 1971.
Swedish Pot Roast
4 lbs. beef pot roast, chuck or brisket
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ginger
2 tsp salt
1/8 tsp pepper
2 tblsp shortening
2 onions, sliced
1 clove garlic, diced
1/2 cup brown sugar
1/2 cup red wine or vinegar
3/4 cup water
4 bay leaves
Combine nutmeg, cinnamon, ginger, salt and pepper and rub into meat. Heat Cooker, add shortening. Brown meat well on all sides. Add onion, garlic, brown sugar dissolved in wine, water and bay leaves. Cook for 40 minutes (under pressure) and then let pressure drop of its own accord.
That’s the one. Made it tonight. Delicious !
I have the old recipe book and my 1970’s pot that was a wedding gift. Just “rediscovered” it from our basement storage and am going to give it new life !!
My husband lost my booklet, after I told him to be sure to put it back in the cooker when he dried it! Don’t ya just luv those men! Anyway, I use smashed ginershaps as both a thickener and mild sweetener and a good sized splash of Apple Cider Vinegar. (Balsamic is too sweet with the cookies, red & white are a bit too astringent, but Rice is okay – if you use a bit more.) This is my adaptation of a Sauerbraten I used to make many years ago. If my old booklet turns up, I will send you what you want. Trust your tongue!
Good luck!
Can you double the recipe For beef heart? The recipe calls for 1 1/2 cup of water and 1/4 cup of vinegar and I have a 18 quart pressure cooker…I need to cook 2 beef hearts
I just bought a stove top presto pressure cooker. I’ve heard all of the glory stories about meals grandma fixed and found some of her old cookers around missing various parts. I chose an old fashioned style because of cost and thought if i really like the outcome i could always upgrade.
I still cook with the stainless Presto cooker I got in 1970. I have changed the seals several times. Anyhow it still works perfectly. I am so used to it and since it cooks food at 15 lbs. Pressure as opposed to the electrics that cook at 10lbs. I don’t want to have to learn different timing. Basically it cooks a bit faster. So keep that in mind if you find recipes for the electrics. Hope you enjoy it.
Good for you! Great info, too. I did not know about the pressure difference. My usage is the same: got my cooker in 1968, replaced seals a few times, ’til that didn’t work anymore, so I bought a new one – a Presto, but the small one ’cause nowadays it is just my husband and me. Why buy the fancy dancy one when the old-fashioned is better?! I will take 100% stainless over anything (except cast iron of some things). Thanks Cactuspatch.
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