Pressure Cooker Burgundy Beef

Name: Pressure Cooker Burgundy Beef
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings.
Ingredients: 4 pounds beef top sirloin steak, cut into 1-inch cubes; 3 large onions, sliced; 1 cup water; 1 cup burgundy wine or beef broth; 1 cup ketchup; 1/4 cup quick-cooking tapioca; 1/4 cup packed brown sugar; 1/4 cup Worcestershire sauce; 4 teaspoons paprika; 1-1/2 teaspoons salt; 1 teaspoon minced garlic; 1 teaspoon ground mustard; 2 tablespoons cornstarch; 3 tablespoons cold water; Hot cooked noodles

When my adult children come for dinner, this is the recipe I turn to first. They all just love it! —Urilla Cheverie, Alfred, Maine

Ingredients

4 pounds beef top sirloin steak, cut into 1-inch cubes
3 large onions, sliced
1 cup water
1 cup burgundy wine or beef broth
1 cup ketchup
1/4 cup quick-cooking tapioca
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
4 teaspoons paprika
1-1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground mustard
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked noodles

Directions

Combine the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
Combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with noodles. Freeze option: Place beef in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.