Spiced Beef Special
|Chuck pot roast/Beef round steak||2 Pound|
|Cooking oil||4 Tablespoon|
|Coarsely chopped onion||1⁄2 Cup (8 tbs)|
|Beef bouillon||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Sweetened rhubarb sauce||1 Cup (16 tbs)|
|Thickly sliced carrots||1 1⁄2 Cup (24 tbs)|
|Water/Orange juice||1⁄4 Cup (4 tbs)|
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 liquid to thicken to desired consistency.