Prep 10 mins
Cook 25 mins
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.
- 1 lb beef top round steak or 1 lb flank steak, pounded into thin 3x4-inch pieces
- 2 tablespoons dijon-style mustard
- salt & freshly ground black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 12 ounces dark beer
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 medium onion, peeled and chopped
- 2 carrots, peeled and sliced
- 1 leek, white part only, sliced
- 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.).
- In a 2-quart Pressure Frypan, heat 1 tablespoon oil.
- Brown each piece of beef over high heat. Remove and set aside. Add more oil as needed until each piece is browned.
- 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.
- Place beef back in pan on top of the paste mixture. Add onion, carrots, leek, remaining beer and broth.
- 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.
- Remove from heat and use Natural Release Method.
- Remove beef. Puree vegetables in a food processor, blender or mill.
- Adjust seasoning to taste.
- Arrange beef on warm platter and cover with pureed vegetable sauce.