Beef in Beer - 2-Qt Pressure Cooker

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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