I've been trying to use my pressure cooker for more than just lamb stew and found this recipe. Its in American cups which I find quite liberating to work with - no scales required.
The straight forward recipe is OK, however, its rather plain. Adding some paprika (the spicy variety) - up to a tablespoon and a bit of fresh parsley on the top is a nice touch.
I serve most often with rustic mash (some potato skin included), noodles and rice also work well.
1 lbs. (450g) beef casserole steak
3 tablespoons olive oil
1/2 cup flour
1 medium onion, chopped
3 cloves of garlic, mined
1/2 pint beef stock
1 tablespoon Worcestershire sauce
2 cups sliced mushrooms
1 cup sour cream (about a 300 ml carton)
Optional paprika to taste
Optional generous glug of red wine - reduce the stock or leave depending on how much sauce you want
- Cut beef into cubes (size up to you, about 2 cms), coat in the cup flour mixed with some pepper. Then brown in olive oil (in a frying pan)
- Transfer steak to pressure cooker
- Saute onion and garlic in a frying pan
- Add pepper, beef stock, Worcestershire sauce,
- and mushrooms. Red wine and paprika as desired
- Close the lid and bring to high pressure on medium high heat until pressure regulator rocks gently back and forth. Cook 20 minutes
- Remove from heat and run cold water on top of lid until air vent drops, the remove lid
- Make a paste out of 1/4 cup flour and water to thicken broth
- Stir in sour cream and mix well