Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: Serves 8
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: Serves 8
Shared by Bell Town Wines. Pairs with their 2012 Pinot Noir.
• 2 Tbsp olive oil
• 3 lbs Rib eye steak
• 2 bouillon cubes
• 2 cups (tea) or water
• 3 Tbsp tomato paste
• 1 tsp dried herbs, to taste
• 1½ cup (tea) dry red wine
• 2 onions, sliced
• 4 carrots sliced
• 1 cup of sliced mushrooms (champignon)
• ½ cup (tea) green olives, chopped
• salt and black pepper, to taste
• 2 Tbsp corn starch (packed)
Preparation
1. In a pressure cooker, fry the meat in olive oil. Add the bouillon cubes, 6 Tbsp water, tomato paste, herbs and wine. Cook for 25 minutes after getting pressure.
2. Add the vegetables, salt and pepper, and cook for another 5 minutes after picking up pressure. Remove the meat, keeping warm.
3. Dissolve the cornstarch in the remaining water, pour in the pan and stir without stopping, until thickened.
4. Slice the meat, cover with this sauce and serve.
It can be served with white rice or mashed potatoes.