Spiced Beef Special Recipe
Ingredients
| Chuck pot roast or beef round steak 2 pounds | ||
| Cooking oil | 4 Tablespoon | |
| Onion 1/2 cup coarsely chopped | ||
| Beef bouillon 1 cup | ||
| Dry red wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Rhubarb sauce 1 cup sweetened | ||
| Ginger | 1/2 Teaspoon | |
| Marjoram | 1/2 Teaspoon | |
| Carrots 1 1/2 cups thickly sliced | ||
| Cornstarch | 1 Tablespoon | |
| Water or orange juice 1/4 cup | ||
| Flour seasoned with salt, pepper, paprika 1/3 cup | ||
| Flour seasoned with salt, pepper, paprika 1/3 cup | ||
Directions
Pound roast with seasoned flour on all sides.
Or cut steak into 6 serving pieces, and shake with flour in bag.
Brown in pressure cooker in oil, adding onion just before done.
Add bouillon, wine, and lemon juice, and cook under pressure for 1/2 hour or until tender; release pressure; add rhubarb sauce, spices, and carrots.
Cook without pressure for another 15 minutes until carrots are tender.
Mix cornstarch with water and add to cooking Uquid to thicken to desired consistency.
Or cut steak into 6 serving pieces, and shake with flour in bag.
Brown in pressure cooker in oil, adding onion just before done.
Add bouillon, wine, and lemon juice, and cook under pressure for 1/2 hour or until tender; release pressure; add rhubarb sauce, spices, and carrots.
Cook without pressure for another 15 minutes until carrots are tender.
Mix cornstarch with water and add to cooking Uquid to thicken to desired consistency.
Chef
