London Broil with Mushroom Gravy — The ubiquitous London Broil, which is the name of a recipe and not a cut of beef, first appeared in the U.S. in the early 1930's and consisted of marinated flank steak, broiled and sliced thinly across the grain. Top round steak, a flank or chuck steak can be used in this fast pressure cooker method.
Meat Joint Soup — The Lebanese housewife used to spend most of the day tending the soup kettle to make this nourishing soup for her family. Today the same soup can be cooked in an hour in the pressure cooker. Its distinctive flavor comes from the cinnamon stick added to the broth. With toasted Arab bread this makes a hearty meal.