Beef Rivels - cooking recipe

Ingredients

5 lbs chuck roast
1 cup flour
1 egg
1 pinch salt
1 teaspoon butter, cold
1 teaspoon baking powder
1 tablespoon cold water, if dry
water, to fill line of pressure cooker

Preparation

If you have fresh chuck roast sear on both sides with about a T. of oil in a hot pan, season if you like with salt and pepper and any seasonings you like with your beef, if frozen add straight to pressure cooker.
Put meat and water in pressure cooker, and cook until meat is tender and broth is rich. (You can also use half water half beef broth or just add bullion cubes to the water for a richer flavor).
Mix the rest of the ingredients together and cut the cold butter into the dry stuff until crumbles form. (I have found it's easier to add everything to the food processor and pulse until you get small crumbles. Add a tiny bit of cold water if it's too dry. Almost like a crumb topping only with dough. The food processor will make a much finer crumble than if you do it by hand so if you like big crumbles of dough hand cut it using a fork or cutter.
When the meat is done remove from the broth and shred, then season your broth to taste. Get your broth boiling and add crumbles, gently stir to keep them from lumping. Cook for about 5 minutes.
Add beef back into broth and enjoy.
You can also use chicken just sub chicken for beef.
For an extra delicious broth add some whole or cut in half veggies to the cooker with your meat like celery, carrots and an onion. Keep them big enough you can pull or strain them out after cooking.