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Braised Beef with Tomatoes and Herbs

 

Pressure Cooker
86

Yield

12

servings

Prep

10

min

Cook

25

min

Ready

35

min

Trans-fat Free, Good source of fiber
 

Ingredients

3 pounds beef chuck steak
lean
3 tablespoons olive oil
2 tablespoons garlic
minced
½ pound onions
cut into 1-in. cubes
½ pound mushrooms
quartered
¼ cup all-purpose flour
1 cup red wine
dry
*
2 cups tomatoes, canned
24 each green olives
stuffed
*
½ teaspoon thyme
*
1 each bay leaves
*
1 pinch cayenne pepper
*
½ teaspoon saffron threads
*
¼ cup parsley leaves
chopped

Directions

Trim the meat of all fat and cut into 1½-in. cubes.

Heat the oil in a pressure cooker until almost smoking. Add the beef cubes and cook over high heat, stirring often, until lightly browned all over.

Add the garlic, onion and mushrooms and stir. Sprinkle with the flour and stir to coat the pieces evenly.

Add the wine, tomatoes, olives, thyme, bay leaf, cayenne and saffron.

Bring to a boil, stirring well.

Cover and add the pressure regulator. 4. Reduce the heat and cook according to the manufacturer's instructions, 20 to 25 min.

Uncover as directed. Pour the beef into a serving dish and sprinkle with the chopped parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 102167% of calories from fat
 % Daily Value *
Total Fat 76g 118%
Saturated Fat 28g 140%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 411mg 17%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 126g
Vitamin A 9% Vitamin C 38%
Calcium 10% Iron 51%
* based on a 2,000 calorie diet How is this calculated?

 

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