Beef In Beer - 2-Qt Pressure Cooker Recipe

Name: Beef In Beer - 2-Qt Pressure Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef top round steak or 1 lb flank steak, pounded into thin 3x4-inch pieces; 2 tablespoons dijon-style mustard; salt & freshly ground black pepper; 1 teaspoon paprika; 2 tablespoons olive oil; 12 ounces dark beer; 2 tablespoons flour; 1 tablespoon tomato paste; 1 cup beef broth; 1 medium onion, peeled and chopped; 2 carrots, peeled and sliced; 1 leek, white part only, sliced

Servings: persons

1 lb beef top round steak or 1 lb flank steak, pounded into thin 3x4-inch pieces
2 tablespoons dijon-style mustard
salt & freshly ground black pepper
1 teaspoon paprika
2 tablespoons olive oil
12 ounces dark beer
2 tablespoons flour
1 tablespoon tomato paste
1 cup beef broth
1 medium onion, peeled and chopped
2 carrots, peeled and sliced
1 leek, white part only, sliced

1
Mix mustard, salt, pepper and paprika together and spread both sides of each piece of beef with mixture. (The beef can be marinated for 15 minutes to 2 hours in the refrigerator, covered.).
2
In a 2-quart Pressure Frypan, heat 1 tablespoon oil.
3
Brown each piece of beef over high heat. Remove and set aside. Add more oil as needed until each piece is browned.
4
Add a small amount of the beer to pan and stir to loosen any brown bits that may be sticking. Stir in flour and tomato paste, adding beer to make paste-like consistency.
5
Place beef back in pan on top of the paste mixture. Add onion, carrots, leek, remaining beer and broth.
6
Close lid and bring pressure to 1st red ring (low pressure) over high heat. Adjust heat to stabilize pressure at 1st red ring. Cook for 15 minutes.
7
Remove from heat and use Natural Release Method.
8
Remove beef. Puree vegetables in a food processor, blender or mill.
9
Adjust seasoning to taste.
10
Arrange beef on warm platter and cover with pureed vegetable sauce.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb beef top round steak or 1 lb flank steak, pounded into thin 3x4-inch pieces, 2 tablespoons dijon-style mustard, salt & freshly ground black pepper, 1 teaspoon paprika, and more.

Yes, Beef In Beer - 2-Qt Pressure Cooker falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef In Beer - 2-Qt Pressure Cooker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions