For Your Kitchen
772 E. 700 S. Suite A
Clearfield, UT 84015
Pressure Perfect Cookbook - $24.95
Beef in Beer
Makes 4 to 6 servings
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
1 teaspoon paprika
2 tablespoons olive oil
1 12-ounce bottle
2 tablespoons flour
1 tablespoon tomato paste
1 cup beef
1 medium onion, peeled and chopped
2 carrots, peeled and sliced
1 leek stalk, white part only, sliced
- 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
- 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 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
- Arrange beef on a warm platter and cover with pureed vegetable sauce.
- The sauce is also good served over vegetables and mashed potatoes.