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Ingredients
2 Tablespoons cooking oil
1 Pound boneless beef chuck roast, cut into 1/2� pieces
2 Cups potatoes, peeled & cut into 1/2� cubes
3/4 Cup onion, chopped
2 Cloves garlic, minced
1 Tablespoon snipped fresh thyme
Or
1 Teaspoon dried thyme, crushed
1 (14 oz) Can beef broth
1 (8 oz) Can tomato sauce
2 Tablespoons red wine vinegar
2 Teaspoons Worcestershire sauce
1/4 Cup all-purpose flour
2 Tablespoons Hungarian sweet paprika
1/2 Cup water
3/4 Cup frozen peas
1/4 Cup snipped fresh parsley
Salt to taste
Pepper to taste
Instructions
In a 4 or 6 quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.
Return all the meat to cooker and add potatoes, onion, garlic, thyme, beef broth, tomato sauce, 1 cup water, vinegar, and Worcestershire sauce.
Lock lid in place and place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 10 minutes. Allow pressure to release naturally. Carefully remove lid.
Meanwhile, in a small mixing bowl stir together flour, paprika, and 1/2 cup water. Add peas and parsley to cooker. Slowly add flour mixture to cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more, season with salt and black pepper to taste and serve.