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
- add review
- #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.
added by
nutrition data
732 calories, 49 grams fat, 15 grams carbohydrates, 49 grams protein per serving. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more pressure cooker recipes
reviews & comments