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Spiced Beef Special

Renaissance.Chef's picture
Ingredients
  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)
  Ginger 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Thickly sliced carrots 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Tablespoon
  Water/Orange juice 1⁄4 Cup (4 tbs)
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 liquid to thicken to desired consistency.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Dish: 
Curry
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
6

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