Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (10¾ oz) cream of mushroom soup; condensed
- 1 can (10¾ oz) cream of chicken soup; condensed
- 1 envelopes Lipton Beefy onion soup mix
- 2 cups onion; diced small
- 2 cans (10¾ oz) water
- 4 cloves garlic, fresh, or up to 8; crushed
- 1 x 3½ - 4½ lb bottom round roast, or top round; or top sirloin
- =
Directions
In a suitable heavy skillet heat 2 to 3 tablespoons of olive oil to very hot and brown the roast well on all surfaces.
In a 10-qt pressure cooker start condensed soups, water, Lipton Beefy onion soup mix, fresh crushed garlic and diced onion and heat to a boil.
Turn up the heat on the pressure cooker and add the roast to the gravy.
Seal the pressure cooker lid and lock it, and set it to high pressure (15-lbs) and cook for about 30-minutes once the pressure is achieved.
After roast is removed from pressure cooker, add 2 medium half-sliced onions, three cans of mushrooms, and lightly boil for 10-minutes of so to tender the onion.
The original onion is cooked-up and barely there for the taste buds.