Beef In Beer - 2-qt Pressure Cooker

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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, part only, sliced

Recipe

• 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.