Beef Roll-up in the Pressure Cooker

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Beef Roll-up in the Pressure Cooker

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Oi guys! Thanks for watching my video! Followed the recipe.
Recipe serves 4 people
Beef roll-ups (Bife a role) in the pressure cooker
8 thin slices of beef (I used top round cut).
3 medium carrots, cut into thick sticks about 4 inches long
24 green beans, trimmed
8 slices of bacon (thicker the better)
1 tomato, diced
4 garlic cloves, pressed
1 1/2 onions, diced
1 cube of vegetable bouillon
1 small can of tomato paste
2 tablespoons of parsley
2 tablespoons of leeks
1 teaspoon of garlic powder
1/4 teaspoon of crushed red pepper (feel free to use more for some kick)
Salt and pepper to taste
About 6 cups of water (see note below)
Toothpicks or cooking string
• Wash and peel the carrots. Cut the carrots into thick sticks, about 1/2 inch thick and 4 inches long.
• Wash and trim the green bean's ends.
• Cut the slices of bacon in half. Pick the slices with more meat on it and reserve. Roughly chop the slices with more fat into small pieces.
• Cut the tomatoes and onions into cubes and reserve in separate bowls.
• Smash the garlic cloves with a pinch of salt, if you have a mortar and pestle, this step will make the garlic flavor stronger. If you don't have mortar and pestle, use a garlic press or your knife to carefully crush the garlic.
• Roughly chop the cube of vegetable bouillon.
• Roughly chop the parsley and leeks.
MAKING THE BEEF ROLLS
• Place each slice of beef in a plate. Place a piece of bacon lengthwise on top of the beef, then add 2 sticks of carrot and 3 pieces of green beans. (Feel free to change the amount of veggies you use in each roll). Roll the meat up tightly. Secure the ends with 2 toothpicks or use a piece of cooking string to tie the beef.
COOKING THE DISH USING A PRESSURE COOKER
• Over medium heat, add the diced bacon and let it cook for 3 minutes or until you see some color on the bottom of the pressure cooker.
• Add the diced onions and let it brown for about 2 minutes, then add the crushed garlic and let it cook another 2 minutes.
• Add the tomato and the vegetable bouillon. Let the mixture cook for a few minutes, then remove the pressure cooker off the heat and add the beef rolls carefully. Try not to move the beef rolls too much once they are in the pan, otherwise the toothpicks can be misplaced.
• Put the pressure cooker back on the heat (medium heat).
• Dissolve the tomato paste with 1 cup of water. Pour the mixture into the pressure cooker.
• Add enough water to cover the beef rolls.
• Season with salt and pepper to taste, add the garlic powder and crushed red pepper.
• Put the lid on the pressure cooker and let it cook for 25 minutes over medium heat.
• After the 25 minutes has passed, turn the heat off. Let the pressure cooker cool down. Carefully, release the pressure. DO NOT TRY TO OPEN IF THE SAFE VAULT IS STILL ON.
• Remove the beef rolls out of the pressure cooker.
• Add the parsley and leeks into the sauce.
• Over high heat let it boil until sauce has thickened. Try the sauce and see if it needs more salt or pepper.
• Once ready to be served, remove the toothpicks out of the beef rolls and add sauce on top.
• Serve with mashed potatoes or rice, and steamed veggies.
COOKING USING A SLOW COOKER
• Add all the ingredients into the slow cooker, minus the beef rolls and the cubed bacon.
• Taste the mixture and add more seasoning if desired.
• Add the beef rolls and diced bacon. Cook over low heat for 8 hours or high heat for 6 hours.
*Either remove the sauce out of the slow cooker and poor into a saucepan to reduce it over high heat on the stovetop. Or prepare a roux to thicken the sauce.
Enjoy it!