Categories: Instant Pot
Ingredients
- 1 tablespoon coconut oil or butter
- 1 large brown onion, quartered and sliced thinly
- 1/2 teaspoon sea salt
- 1.1 lb beef rump steak, sliced into thin
- strips (cut away any hard fat)
- 0.5 lb Brown or Swiss button mush-
- rooms (regular white button mushrooms are
- fine)
- Handful of dried porcini mushrooms (optional)
- 3 cloves garlic, finely diced
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard (yellow mustard is also okay)
- 1 bay leaf (optional)
- Generous pinch of black pepper
- 1 cup beef stock
- 1 tablespoon tapioca flour or arrowroot flour
- (corn or rice flour are also okay)
- 1/3 cup sour cream or crème fraîche
- 1/2 cup garden fresh peas (if using frozen, de
- -frost under hot water first)
- 2 tablespoons chopped flat-leaf parsley
- Our side:
- 3 large potatoes, cubed and boiled till
- tender and a mixed salad
Directions
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add coco
-
-
-
nut oil and once hot, add the onion and salt and cook for 2 minutes, stirring a few
-
times.
-
• Add the beef strips and stir together for 2 minutes, until the colour of the meat
-
changes.
-
• Add the mushrooms, garlic, tomato paste, mustard, bay leaf and beef stock and
-
stir through to combine. Cancel the Sauté function by pressing Keep Warm/Cancel
-
button.
-
• Place and lock the lid, make sure the steam-releasing handle is pointing to Sealing.
-
Press Manual (High Pressure) and adjust to 10 minutes. After 3 beeps the pressure
-
cooker will start going. In the meantime, boil the potatoes and prepare the salad.
-
•
-
Once the timer goes off, allow the pressure to release naturally for 2-3 minutes
-
and then use the quick release method before opening the lid.
-
• Press Sauté key again. Scoop some of the stew liquid into a small cup and dissolve
-
the tapioca flour in it (or other starch that you’re using). Add back to the stew
-
and stir through, which will thicken the liquid slightly. Add the sour cream/crème
-
fraîche and peas and stir through for a minute.
-
• Finally add the parsley, stir and serve with potatoes, rice or pasta, or over some
-
steamed vegetables.