Beef in Beer
The sauce is also good served over vegetables
and mashed potatoes.
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1. Mix mustard, salt, pepper and paprika
together and spread both sides of each piece of
beef with mixture.*
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 first red ring
over high heat. Adjust heat to stabilize pressure
at first red ring. Cook for 15 minutes.
7. Remove from heat and use Natural Release
Method, see page 10.
8. Remove beef. Puree vegetables in a food
processor, blender or mill. Adjust seasoning.
9. Arrange beef on a warm platter and cover
with pureed vegetable sauce.
Makes 4 to 6 servings
*At this point the beef can be marinated for 15
minutes to 2 hours in the refrigerator, covered.
Approximate Nutritional Analysis Per Serving:
226 calories / 19g protein / 13g carbohydrates / 9g fat
2g dietary fiber / 44mg cholesterol / 348mg sodium
1 pound beef top
round or flank
steak, pounded
into thin 3x4 inch
pieces
2 tablespoons
Dijon-style mustard
Salt and freshly
ground pepper
to taste
1 teaspoon paprika
2 tablespoons
olive oil
1 12-ounce bottle
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 stalk, white
part only, sliced
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