Cubed chuck roast

Cubed chuck roast dusted with seasoned flour, browned, cooked under pressure (overcooked, actually) for thirty-five minutes in one and a half cups water.

Two heaping tablespoons of flour. One level tablespoon remained after the roast cubes were dusted. The water used to pressure cook the beef automatically turned into perfectly thickened gravy, which is not used here in the salad except for the thickened liquid that adhered to the chunks.

Lettuce and tomato dressed with rice vinegar and olive oil.

I intend to eat the remainder of the beef, and there's a lot, as snacks, without any concern for a traditionally balanced meal. Probably breakfast, lunch, whenever hunger strikes, much like an untrained animal with no table manners and no concern for time, but one that knows when it's hungry and shuns food when it's not.