The beauty of this pressure cooker recipe is not only that you can make this traditional French dish in a fraction of the time, it also tastes likes its been simmering all day long. The incredibly tender beef and full bodied sauce takes just 1 hour from start to finish, which lets you spend less time in the kitchen!
cost per recipe: $12.49
The price is determined by the national average.
pound boneless beef sirloin steak or top round steak, cut into 1-inch pieces
cup all-purpose flour
tablespoon olive oil
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
teaspoon dried parsley flakes
ounces sliced mushrooms (about 2 cups)
teaspoon dried thyme, crushed
cups fresh or frozen baby carrots
cups Swanson® Beef Broth or Swanson® Beef Stock
cup Burgundy or other dry red wine
Season the beef as desired. Coat the beef with the flour. Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the beef and cook until well browned, stirring often.
Add the onion, garlic, parsley, mushrooms and thyme and cook for 1 minute, stirring occasionally. Stir in the carrots, broth and wine.
Close and lock the lid. Bring to full pressure over high heat, then reduce the heat to medium-low. Cook for 25 minutes.
Do not open the cooker until the pressure has dropped. Season to taste.