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    You are in: Home / Recipes / Beef in Beer - 2-Qt Pressure Cooker Recipe
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    Beef in Beer - 2-Qt Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    KateL's Note:

    Entered for safe-keeping, from "Quick Cuisine" by Kuhn Rikon. This recipe calls for the vegetables and sauce to be pureed after cooking, to be used as a sauce over the meat. Personally, I would prefer it chunky. The sauce is also good served over vegetables, especially mashed potatoes. I hear Chimay beer from Belgium is the best.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix mustard, salt, pepper and paprika together and spread both sides of each piece of beef with mixture. (The beef can be marinated for 15 minutes to 2 hours in the refrigerator, covered.).
    2. 2
      In a 2-quart Pressure Frypan, heat 1 tablespoon oil.
    3. 3
      Brown each piece of beef over high heat. Remove and set aside. Add more oil as needed until each piece is browned.
    4. 4
      Add a small amount of the beer to pan and stir to loosen any brown bits that may be sticking. Stir in flour and tomato paste, adding beer to make paste-like consistency.
    5. 5
      Place beef back in pan on top of the paste mixture. Add onion, carrots, leek, remaining beer and broth.
    6. 6
      Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 15 minutes.
    7. 7
      Remove from heat and use Natural Release Method.
    8. 8
      Remove beef. Puree vegetables in a food processor, blender or mill.
    9. 9
      Adjust seasoning to taste.
    10. 10
      Arrange beef on warm platter and cover with pureed vegetable sauce.

    Ratings & Reviews:

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    Nutritional Facts for Beef in Beer - 2-Qt Pressure Cooker

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 309.7
     
    Calories from Fat 106
    34%
    Total Fat 11.8 g
    18%
    Saturated Fat 2.6 g
    13%
    Cholesterol 62.3 mg
    20%
    Sodium 354.6 mg
    14%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.0 g
    16%
    Protein 28.6 g
    57%

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