Burgundy
Beef Recipe
Ingredients
:
4
pounds beef top sirloin steak, cut into 1-inch cubes
3
large onions, sliced
1
cup water
1
cup burgundy wine or beef broth
1
cup ketchup
1/4
cup quick-cooking tapioca
1/4
cup packed brown sugar
1/4
cup Worcestershire sauce
4
teaspoons paprika
1-1/2
teaspoons salt
1
teaspoon minced garlic
1
teaspoon ground mustard
2
tablespoons cornstarch
3
tablespoons cold water
Hot
cooked noodles
Combine
the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close
pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let
pressure release naturally for 10 minutes; quick-release any remaining
pressure. Press cancel.
Combine
cornstarch and water until smooth; stir into pressure cooker. Select saute
setting and adjust for low heat. Simmer, stirring constantly, until thickened,
1-2 minutes. Serve with noodles. Freeze option: Place beef in freezer
containers; top with sauce. Cool and freeze. To use, partially thaw in
refrigerator overnight. Heat through in a covered saucepan, stirring gently and
adding a little water if necessary.
Nutrition
Facts :
1
cup: 347 calories, 8g fat (3g saturated fat), 74mg cholesterol, 811mg sodium,
24g carbohydrate (15g sugars, 1g fiber), 40g protein.