GarlicChicken
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- Jul 24, 2012
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2lbs Sirloin or other lean roast cubed into 1" cubes
Salt
Pepper
Flour, enough to sprinkle on meat
1 medium onion
4-5 cloves garlic, sliced
8oz Cremini mushrooms, thick sliced
1 cup dry red wine
1 tbsp tomato paste
1c beef stock or broth
1/2 tsp dried thyme leaves
2 bay leaves
Cube meat accordingly. On cutting board, salt and pepper meat, then sprinkle with a fine layer of flour and turn to coat. Add a little oil of choice into instant pot and turn on manual sautee. When it's hot, add beef in batches to brown. Brown each side for approx 2-4 minutes and set aside. When all meat is done, add onion and garlic to pot to sautee. Do not allow the sucs on the bottom of the pan to burn, when it's at it's limit pour the wine into the pot to deglaze. Scrape sucs (stuck on butts if meat and flour) completely into the wine. Once the alcohol smell goes away, throw the meat, mushrooms, and thyme leaves into the pot. Sautee and stir until wine is reduced to a thick consistency. Turn off instant pot. Add beef broth, bay leaves, and about 1/2 tsp of salt into pot and stir thoroughly, making sure all remnants are gone from the bottom of the pot and it's mixed together well. Set lid and turn vent to sealing. Turn pot onto high pressure cooking for 20 minutes and leave until done. Once timer is done, turn off pot and let it naturally release for 10 minutes. Now quick release vent and it's ready to serve with rice, pasta, or by itself. It'll probably need salt, I add salt after cooking to regulate total amount of sodium in meals
Salt
Pepper
Flour, enough to sprinkle on meat
1 medium onion
4-5 cloves garlic, sliced
8oz Cremini mushrooms, thick sliced
1 cup dry red wine
1 tbsp tomato paste
1c beef stock or broth
1/2 tsp dried thyme leaves
2 bay leaves
Cube meat accordingly. On cutting board, salt and pepper meat, then sprinkle with a fine layer of flour and turn to coat. Add a little oil of choice into instant pot and turn on manual sautee. When it's hot, add beef in batches to brown. Brown each side for approx 2-4 minutes and set aside. When all meat is done, add onion and garlic to pot to sautee. Do not allow the sucs on the bottom of the pan to burn, when it's at it's limit pour the wine into the pot to deglaze. Scrape sucs (stuck on butts if meat and flour) completely into the wine. Once the alcohol smell goes away, throw the meat, mushrooms, and thyme leaves into the pot. Sautee and stir until wine is reduced to a thick consistency. Turn off instant pot. Add beef broth, bay leaves, and about 1/2 tsp of salt into pot and stir thoroughly, making sure all remnants are gone from the bottom of the pot and it's mixed together well. Set lid and turn vent to sealing. Turn pot onto high pressure cooking for 20 minutes and leave until done. Once timer is done, turn off pot and let it naturally release for 10 minutes. Now quick release vent and it's ready to serve with rice, pasta, or by itself. It'll probably need salt, I add salt after cooking to regulate total amount of sodium in meals
