Pressure Cooker Burgundy Beef

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  Total Time

  
  

  
  Prep: 10 min. Cook: 25 min. + releasing

  
  
  
  



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  Makes

  
  
  

  
  10 servings

  
  
  
  

Ingredients

• 4 pounds beef top sirloin steak, cut into 1-inch cubes


• 3 large onions, sliced


• 1 cup water


• 1 cup burgundy wine or beef broth


• 1 cup ketchup


• 1/4 cup quick-cooking tapioca


• 1/4 cup packed brown sugar


• 1/4 cup Worcestershire sauce


• 4 teaspoons paprika


• 1-1/2 teaspoons salt


• 1 teaspoon minced garlic


• 1 teaspoon ground mustard


• 2 tablespoons cornstarch


• 3 tablespoons cold water


• Hot cooked noodles

Directions

• Combine the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.


• Combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with noodles. Freeze option: Place beef in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Nutrition Facts

1 cup: 347 calories, 8g fat (3g saturated fat), 74mg cholesterol, 811mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 40g protein.

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