Recipe Ingredient
- 1kg round steaks or shoulder cuts, fat rimmed and cubed
- 1/3 cup plain flour
- 2 onions, quartered
- 3 rashers rindless bacon, chopped
- 300g button mushrooms, halved
- 250ml red wine
- 500ml water
- 2 tbsp tomato paste
- 1 sprig fresh rosemary
- Salt and pepper to taste
- 2 stalks celery, sliced
- 2 carrots cut into chunks
- Thickening (combined)
- 1 tbsp sweet potato starch
- 2 tbsp water
Instructions
- Dust meat in flour by placing it in a loose plastic bag. Shake the cubes well, then place dusted meat in a pressure cooker.
- Add onions, bacon and mushrooms. Pour in the wine and water. Add tomato paste, salt, pepper and rosemary. Add celery and carrots.
- Place lid on the pressure cooker as directed. Bring to full pressure over a high heat. When full pressure is reached the appliance will whistle. At this stage, reduce the heat and cook for 5-10 minutes. You can reduce the pressure to zero by releasing the quick release button. Allow the cooker to stand until hissing stops completely.
- Open the cooker carefully, following the instruction. Add thickening to the sauce.
