Pressure Cooker Burgundy Beef
When my adult children come for dinner, this is the recipe I turn to first. They all just love it! —Urilla Cheverie, Alfred, Maine
Total TimePrep: 10 min. Cook: 20 min. + releasing
- 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
- 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. Allow pressure to release naturally for 10 minutes, then 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; add a little water if necessary.
Nutrition Facts1 cup: 347 calories, 8g fat (3g saturated fat), 74mg cholesterol, 811mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 40g protein.
Apr 30, 2020
My family was not impressed with this recipe. "it taste like Ketchup" was the first comment. It is way to sweet to be beef burgundy. There is nothing that can fix this recipe. Skip it!