Beef in Beer - 2-Qt Pressure Cooker

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.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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

Directions

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. In a 2-quart Pressure Frypan, heat 1 tablespoon oil.
3. Brown each piece of beef over high heat. Remove and set aside. Add more oil as needed until each piece is browned.
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. Place beef back in pan on top of the paste mixture. Add onion, carrots, leek, remaining beer and broth.
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. Remove from heat and use Natural Release Method.
8. Remove beef. Puree vegetables in a food processor, blender or mill.
9. Adjust seasoning to taste.
10. Arrange beef on warm platter and cover with pureed vegetable sauce.