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Ingredients
2 Tablespoons coconut oil, or other cooking oil
2 Pounds round or chuck steak, cut into individual portions
1 Large sweet onion, thinly sliced
1 Large green bell pepper, sliced into thin strips
3 Garlic cloves, pressed
1 Splash red wine
1 Can fire-roasted tomatoes
1 Tablespoon tomato paste
1 Tablespoon Worcestershire sauce
1 Tablespoon brown sugar
1 Teaspoon smoked paprika
1 Teaspoon dried thyme
1 Teaspoon salt (or to taste), more for seasoning meat
1/2 Teaspoon black pepper (or to taste), more for seasoning meat
2 Bay leaves
Instructions
Tenderize steaks with spiky side of mallet and season with a little salt and pepper.
Heat oil in pressure cooker over medium-high heat, brown meat lightly on both sides and set aside on plate. Saut� onions and peppers until slightly soft (add a little more oil if necessary).
Add the garlic and continue to saut� for another minute.
Add a splash of red wine to deglaze the pan, scraping any brown bits off the bottom of the pan.
Add the fire-roasted tomatoes and tomato paste.
Add the Worcestershire sauce, brown sugar, paprika, thyme and salt and pepper.
Stir then add meat back to pan.
Toss a couple bay leaves on top.
Lock the lid on the pressure cooker and bring to high pressure.
When high pressure is reached, adjust heat to maintain high pressure and set time for 20 minutes.
When time is up, remove from heat and let pressure come down on its own for ten minutes, then do a quick release.
Serve meat and sauce with rice, egg noodles or potatoes.