| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Beer, Pressure co, Stews |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
lg |
Chuck roast; trimmed, in 1" cubes |
| 1 |
pk |
Lipton's Onion Soup mix |
| 1 |
cn |
Beer |
| 1 |
|
Beer can water |
| 1/2 |
ts |
Thyme |
| 2 |
tb |
Flour |
| 8 |
oz |
Sour cream |
INSTRUCTIONS
Put 2 T. oil into a very hot pressure cooker pot. Braise the beef cubes on
all sides until well browned. Add the dry onion soup mix, beer, water and
thyme. Stir once to distribute ingredeints evenly in pot. Place lid on
pressure cooker tightly. Put pressure regulator weight in place. Leave heat
under cooker on High until weight begins to jiggle. Lower heat immediately
to a level that keeps the weight just barely moving. Time from this point
on for 20-25 mins. depending on grade of meat. Remove pot from heat and
cool. Mix 2 T. flour into sour cream. Stir some of the hot liquid from the
pot into the sour cream mixture, then pour the mixture into the pot and
stir to blend. Simmer for 5 minutes on Low heat. MC formatting and posted
on TNT by bobbi744@sojourn.com
Serving Ideas : Serve over cooked noodles or bow-tie pasta w/vegetable.
NOTES : Wonderfully tender meat with a delicious gravy.
Recipe by: Mrs. Gee/AOL
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart
<bobbi744@sojourn.com> on Sep 05, 1997
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