A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pressure Cooker Braised Beef With Tomatoes And Mushrooms
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- #56525
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds boneless beef chuck
3 tablespoons olive oil
2 tablespoons garlic, minced
2 medium onions, diced into 1-inch cubes
1/2 pound mushrooms, quartered
1/4 cup flour
1 cup dry red wine OR beef broth, grape juice, or tomato juice
2 cups canned tomatoes
24 pimento-stuffed green olives
1/2 teaspoon dried thyme
1 bay leaf
1 pinch cayenne pepper
1/2 teaspoon saffron threads
1/4 cup fresh parsley, chopped
directions
Trim the meat of all fat and cut into 1-1/2-in. cubes. Heat the oil in a pressure cooker until very hot. Toss in beef cubes and cook over high heat, stirring often, until browned on all sides. Add garlic, onion and mushrooms; stir. Sprinkle with the flour and stir to coat evenly.
Add the wine, tomatoes, olives, thyme, bay leaf, cayenne and saffron. Bring to a boil, stirring. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 20-25 minutes. Naturally release pressure. Pour the beef into a serving dish and sprinkle with the chopped parsley if desired.
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nutrition data
732 calories, 49 grams fat, 15 grams carbohydrates, 49 grams protein per serving. This recipe is low in carbs.
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