| 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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