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
2 tbsp tomato paste
1 sprig fresh rosemary
Salt and pepper to taste
2 stalks celery, sliced
2 carrots cut into chunks
1 tbsp sweet potato starch
2 tbsp water
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.