1. Mix 1 envelope Lipton's Beefy Onion soup with 2 c. water in pressure cooker. Add the beef and pressure cook for 45(+) minutes.
2. After beef gets going, cut up:
carrots, potatoes, onions. Optional, whole mushrooms.
Mix together with s&p, parsley flakes, and olive oil.
Put in baking dish. Then turn oven on to 400. Put in oven and bake until done. Can transfer to different/smaller serving dish to make it more presentable. In the big dish, the vegetables shrink and the oil appears to grow.
3. After beef is cooked (re-pressurize if needed to get it real tender), remove from pot and place into serving dish, cut up for serving. Add water to broth in same pressure cooker pot. Add just enough water to the broth to get it to the right amount of saltiness. Make a gravy out of it, using corn starch/flour/water mixture.
4. Sides: green salad and rolls or bread.
I dedicate this dinner to Howard and Elsa Kalber, who would have truly enjoyed this dinner. Howard would have topped it all with orange marmalade. Elsa would have stacked the white bread slices two feet tall in the middle of the kitchen table.
I also dedicate this dinner to my most wonderful hubby. This is the kind of dinner that makes my man happy!
OVEN VERSION....for a cold winter day:
1) Put beef in a covered casserole dish. Sprinkle 1 packet Lipton onion soup over it, then pour 1 c. water on top. Put lid on and bake at 325 for 1 hour. If it's a huge roast, bake an hour and a half.
2) Add vegetables to oven in another casserole dish. Carrots, potatoes, onions, mushrooms. Season with salt and pepper and coat veggies with olive oil. Bake until done, 30+ minutes.
3) Make gravy from the beef juices. Serve peas and bread/rolls with this dinner.
