Beef In Beer

Recipe Ingredients

1 lb	454g / 16oz	Beef top round or flank steak - pounded thin
		Into 3" by 4" pieces
2 tablespoons	30ml	Dijon-style mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Paprika
2 tablespoons	30ml	Olive oil
1		Dark beer - (12 oz)
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Tomato paste
1 cup	237ml	Beef broth
1 cup	62g / 2.2oz	Onion - peeled, chopped (medium)
2		Carrots - peeled, sliced
1		Leek stalk, white part only - sliced

Recipe Instructions

Mix mustard, salt, pepper and paprika together and spread both sides of each piece of beef with mixture.

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 first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first 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.

Arrange beef on a warm platter and cover with pureed vegetable sauce.

This recipe yields 4 to 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.