Louisiana Acadian "Cajun" Opelousas Beef Sauce Pe' Cante'

Feeds 8 to 10
3 MEDIUM ONIONS, CHOPPED       
2 MEDIUM BELL PEPPERS, CHOPPED       
CAJUN SEASONING TO TASTE       
1/2 TEASPOON RED PEPPER       
1 TEASPOON BLACK PEPPER       
3 CANS ROTEL TOMATOES       
2 TSP ONION POWDER       
2 TSP GARLIC POWDER       
3 LBS LEAN BEEF, CUBED       
3/4  CUP PLUS 1 TBS VEGETABLE OIL       
3/4 CUP ALL PURPOSE FLOUR

LIBERALLY SEASON MEAT WITH CAJUN SEASONING AND BROWN IN UNCOVERED PRESSURE
COOKER WITH 1 TBS OIL.

ADD ROTEL TOMATOES, COVER, AND BRING UP TO PRESSURE

REDUCE HEAT AND PRESSURE FOR 30 MINUTES

HEAT 3/4 CUP VEGETABLE OIL IN CAST IRON SKILLET UNTIL IT JUST STARTS TO SMOKE

ADD FLOUR, APPROX. 1/3 AT A TIME WHILE WHISKING CONSTANTLY

CONTINUE TO WHISK UNTIL IT TURNS THE COLOR OF MEDIUM COCOA

REMOVE FROM HEAT AND ADD ONIONS AND PEPPERS

CONTINUE TO WHISK UNTIL IT STOPS GETTING ANY DARKER

REMOVE PRESSURE COOKER FROM HEAT AND COOL UNDER RUNNING WATER

REMOVE LID AND STIR IN ROUX, 1 ROTEL CAN WATER, AND GARLIC AND ONION POWDER

PUT LID ON PRESSURE COOKER AND BRING UP TO PRESSURE

REDUCE HEAT AND PRESSURE FOR 15-20 MINUTES

COOL UNDER RUNNING WATER

REMOVE TOP AND SERVE OVER RICE.