Chicago Steak Rollups
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 margarine. 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 margarine 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.
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