| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish | 10 | Servings | |
INGREDIENTS
| 4 | lb | Boneless beef roast |
| 2 | tb | Oil |
| 1 | sm | Onion; chopped |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Red wine |
| 2 1/2 | c | Beef stock |
| 6 | tb | Flour |
INSTRUCTIONS
BROWN THE BEEF AND ONION in oil in the open pressure cooker. Add salt and pepper, 1/2 cup wine, seal cooker and cook at 10 pounds pressure for 15 minutes per pound. Reduce pressure, open cooker and remove meat. To make gravy, remove all but 2 tablespoons fat from the cooker, add the flour and stir for 1 minute, then slowly add the wine and stock and simmer for a few minutes until thickened. Season gravy with salt and pepper to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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