| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Vegetables, Sauces, From cook4u, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chuck steak, lean |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Garlic, minced |
| 1/2 |
lb |
Onions, cut into 1-in. cubes |
| 1/2 |
lb |
Mushrooms, quartered |
| 1/4 |
c |
Flour |
| 1 |
c |
Dry red wine |
| 2 |
c |
Canned tomatoes |
| 24 |
|
Stuffed green olives |
| 1/2 |
ts |
Thyme |
| 1 |
|
Bay leaf |
|
|
Pinch of cayenne |
| 1/2 |
ts |
Saffron |
| 1/4 |
c |
Parsley, chopped |
INSTRUCTIONS
1. Trim the meat of all fat and cut into 1 1/2-in. cubes. 2. Heat the oil
in a pressure cooker until almost smoking. Add the beef cubes and cook over
high heat, stirring often, until lightly browned all over. 3. Add the
garlic, onion and mushrooms and stir. Sprinkle with the flour and stir to
coat the pieces evenly. Add the wine, tomatoes, olives, thyme, bay leaf,
cayenne and saffron. Bring to a boil, stirring well. Cover and add the
pressure regulator. 4. 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.
This dish: Daube de boeuf provencale
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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