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On Jan 10, 2010
We were very happy with this recipe! The only thing I did different was added chicken broth instead of beef consomme and only because I didn't have any. I also did not let the liquid boil after like the directions said because I was pressed for time, but I will definitely do that next. It was really yummy and hubby is more than happy to take leftovers for work! Thanks!
On Jan 3, 2012
This recipe had great flavor. I used chicken broth because I couldn't get to the store to get the consomme. The only thing I would change would be the actual cook time. I only cooked it for 20 minutes instead of the 25 and it was still scorched. I'd probably cook it for no longer than 15 minutes.
On Mar 28, 2011
Fantastic! This is my first time using a pressure cooker & it was the perfect recipe. I can't wait to do more. It was fast, easy & delicious.
On Jul 8, 2010
WOW is this GREAT!!!!
On Jul 3, 2010
My wife wanted a really beefy dish with a rich flavour... THIS WAS IT!!! I prepared this exactly as the recipe states and the sirloin was absolutely melt-in-your-mouth delicious! I wish the photo I uploaded was scratch-and-sniff as the aroma is Heavenly! TIP: I used 'champ' (mashed potatoes with butter, cream, whole milk and chopped green onions) instead of rice or noodles and it was a great pairing!
On Jan 5, 2012
Oh my gosh! My husband got me a pressure cooker for Christmas and I love it! All we're waiting for is the rolls in the oven! We keep coming back to taste the gravy!! Love it!!
From: reporter mary
On Jan 19, 2012
This is a keeper. I added red wine. Quick, easy and flavorful. Thanks.
On Sep 16, 2013
Delicious! Quick and easy...the meat was so tender...I'm starting to love my new pressure cooker...this is a keeper...thanks for posting the recipe...=)
On Dec 6, 2012
Great recipe; easy and super quick. I ended up grinding mustard seeds for the mustard powder. I would add more of the seasonings directly to the meat before shaking in the flour, as I found that much of it fell away in the excess flour and the dish was a little less seasoned than it could have been.
On Feb 20, 2012
Regarding NHevergreen's comment about "cooking it on medium pressure..", I believe what the recipe refers to is a non-electric Pressure Cooker and it's quite common to "bring the heat down" after the pressure cooker gets to the normal 15 psi. Electric Pressure Cookers take care of the pressure without having to reduce the stove heat.