Guys, do you love a good quickie? Food I mean. Yeah, I know you do. Do you love delicious tender meat? Uh huh. Do you love gravy? I hear you, settle down, settle down! I do too and this makes THE. BEST. GRAVY.
Get your pressure cookers out folks! In about 45 minutes, start to finsh, you’ll be smashing your face into this and won’t even feel bad about it. Dooo it!
PRESSURE COOKER BEEF TIPS
2 lbs beef cut into cubes
2 teaspoons salt
3 tablespoons flour
1/2 teaspoon pepper
1/4 teaspoon mustard powder
1/2 teaspoon paprika
2 cloves garlic, minced
butter or oil to sauté vegetables
1 can beef consommé minus 1/4 cup
1/4 cup red wine
1 onion chopped
1 bell pepper chopped
Add first 6 ingredients in a ziplock bag and shake to coat well. Brown meat in a little oil. You may have to do this in batches – you don’t want to crowd your meat. Remove to a plate when done.
Add butter and sauté the vegetables. When softened, add garlic for a minute or two. Take your red wine and deglaze the pan with the vegetables still in it. Remove 1/4 cup of the consommé and put the remainder in the pot.
Add the meat, juices and all to your pressure cooker. Pressure on high for 25 minutes and let the pressure come down naturally. When that’s done remove the lid and simmer to preferred thickness. Serve over rice, polenta, mashed potatoes or grits. Enjoy!Pressure Cooker Beef Tips and Gravy...yum!Click To Tweet
** Note: If you visit my youtube page, you’ll see how popular this is. I get quite a bit of questions and comments about the wine thing. You’ll remove 1/4 of the consommé and use wine in place of that. If you don’t like wine or don’t have it lying around, don’t worry about it. Just use the whole can of consommé. If you have white wine, do it. It’s not rocket surgery, just food.
If you’re more visual and want to see these beef tips in action, check it out: