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LOCATION: Recipes >> Pressure Cooker >> Beef Tomatoes

Print this Recipe    Beef Tomatoes

Braised Beef with Tomatoes
Serves 6 to 8.

3 pounds lean chuck steak
2 cups canned tomatoes
3 tablespoons olive oil
24 pimiento-stuffed green olives
2 tablespoons garlic, minced
1/2 teaspoon dried thyme leaves
2 medium onions, cut into 1-in. cubes
1 bay leaf
1/2 pound mushrooms, quartered
Pinch of cayenne
1/4 cup flour
1/2 teaspoon saffron
1 cup dry red wine
1/4 cup parsley, chopped (optional)

Trim the meat of all fat and cut into 1 1/2-in. cubes. Heat the
oil in a pressure cooker until very hot and almost smoking. Add
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.
Cover and add the pressure regulator. Reduce the heat and cook
according to the manufacturer's instructions, 20-25 min. Uncover
as directed. Pour the beef into a serving dish and sprinkle with
the chopped parsley if desired.

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