This post is part of a series for 2016 on real meals served to my family of 7 that conserve energy and time while preserving nutrients.

Pressure Cooker Chuck Tender Steaks
Onion and Mushroom Gravy
Mashed Red Potatoes (stovetop)
Kale in Broth (microwave)

Put pressure cooker on sear/brown setting. Dredge steaks in flour and brown on all sides in hot oil; I always use organic extra virgin olive oil. Set aside. Sauté a large onion, slivered, and about 8 oz sliced mushrooms until well browned on the outside. This whole process will take about a half-hour.

Put salted water on to boil in a stew pot and drop in a few pounds of red potatoes, cubed, skins on. Once boiling, cover and reduce heat to simmer while other items cook.

Layer steaks and sautéed veggies in pressure cooker. Season to taste with salt and pepper. Pour broth over these (between a cup and a pint); tonight I used homemade turkey stock. Seal cooker and cook on high pressure for 20-25 minutes. I used the steak setting and reduced time to 20 minutes. (Please note that I use an electric pressure cooker and times may vary between brands.)

While steak cooks, fill a covered casserole with kale. Season with a little salt, about a cup and a half of broth, and a lump of butter (about 3 tablespoons). Mine was tender when microwaved on high, covered, for twelve minutes – stirred – and microwaved again for 2 minutes more.

When steaks finish cooking, move meat and veg to a serving dish, reserving broth. Change back to sear setting and stir in about a quarter cup of water with 2 tablespoons of cornstarch added. Be sure to use cool water and incorporate the cornstarch completely before adding to the hot pot, unless you enjoy lumpy cornstarch dumplings in your gravy. Stir frequently. When thickened, pour over meat and stir. I also added a big dollop of sour cream – about a quarter cup.

Drain potatoes and mash with about 4 tablespoons butter and some half-and-half or cream to thin. Season with salt and pepper to taste.

Dinner was successful. The kids were excited about kale cooked in broth. Steaks weren’t as tender as I liked, but they were a cheap cut and still turned out well, all things considered.

Total time from start to finish – approximately one hour.