Servings: 6
Sponge beef with paper towels.
Pour half of the oil into the pan. Select "sauté", put 20 minutes on "medium" and begin cooking when the oil is hot (to verify test with a cube of meat). Sear ¼ of the meat at a time (cubes should be spaced), stirring frequently with a wooden spoon. Add more oil as needed. Reserve.
Add the leek and garlic and cook for 3 minutes, stirring constantly. Pour in the wine and stock and cook for 1 minute, scraping the bottom of the pan to dislodge any particles that adhere to it. Press "cancel".
Return the meat to the pot, add the thyme, pepper, parsley and tomato paste. Secure the lid with the steam release valve in the pressure position. Select "Pressure, manual or Meat / Stew" put 35 minutes to "high" with "keep warm" to "off".
Meanwhile, prepare the garnish: in a small saucepan, cover the salted pork or bacon with cold water, bring to a boil, reduce the heat and simmer for 2 minutes. Drain and rinse with cold water. In a frying pan, over low heat, cook the salted pork or bacon until golden, stirring occasionally. Reserve. Over medium-high heat, cook the mushrooms in the fat for about 5 minutes or until starting to brown. Reserve.
At the sound of the end of cooking alarm, press "cancel" and let the pressure release naturally until the float valve (the metal pin) is lowered. This will take about 20 to 30 minutes.
Remove the lid, select "sauté" for 10 minutes on "medium". In a small bowl, perfectly mix the cornstarch and cold water, drizzle into the mixture, stirring constantly with a wooden spoon. Cook for about 2 minutes, stirring constantly, until the sauce thickens. Press "cancel".
Add the garnish, let stand 3 minutes and serve.
Ingredients
Directions
Sponge beef with paper towels.
Pour half of the oil into the pan. Select "sauté", put 20 minutes on "medium" and begin cooking when the oil is hot (to verify test with a cube of meat). Sear ¼ of the meat at a time (cubes should be spaced), stirring frequently with a wooden spoon. Add more oil as needed. Reserve.
Add the leek and garlic and cook for 3 minutes, stirring constantly. Pour in the wine and stock and cook for 1 minute, scraping the bottom of the pan to dislodge any particles that adhere to it. Press "cancel".
Return the meat to the pot, add the thyme, pepper, parsley and tomato paste. Secure the lid with the steam release valve in the pressure position. Select "Pressure, manual or Meat / Stew" put 35 minutes to "high" with "keep warm" to "off".
Meanwhile, prepare the garnish: in a small saucepan, cover the salted pork or bacon with cold water, bring to a boil, reduce the heat and simmer for 2 minutes. Drain and rinse with cold water. In a frying pan, over low heat, cook the salted pork or bacon until golden, stirring occasionally. Reserve. Over medium-high heat, cook the mushrooms in the fat for about 5 minutes or until starting to brown. Reserve.
At the sound of the end of cooking alarm, press "cancel" and let the pressure release naturally until the float valve (the metal pin) is lowered. This will take about 20 to 30 minutes.
Remove the lid, select "sauté" for 10 minutes on "medium". In a small bowl, perfectly mix the cornstarch and cold water, drizzle into the mixture, stirring constantly with a wooden spoon. Cook for about 2 minutes, stirring constantly, until the sauce thickens. Press "cancel".
Add the garnish, let stand 3 minutes and serve.
