• 1 lb beef top round or possibly flank steak pounded thin
•     into 3" by 4" pcs
• 2 Tbsp. Dijon-style mustard
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 tsp paprika
• 2 Tbsp. extra virgin olive oil
• 1 bot dark beer - (12 ounce)
• 2 Tbsp. flour
• 1 Tbsp. tomato paste
• 1 c. beef broth
• 1 med onion peeled, minced
• 2 x carrots peeled, sliced
• 1 x leek stalk, white part only sliced

Directions

1. Mix mustard, salt, pepper and paprika together and spread both sides of each piece of beef with mix.
2. In a 2-qt pressure frypan, heat 1 Tbsp. oil. Brown each piece of beef over high heat. Remove and set aside. Add in more oil as needed till each piece is browned.
3. Add in a small amount of the beer to pan and stir to loosen any brown bits which may be sticking. Stir in flour and tomato paste, adding beer to make paste-like consistency.
4. Place beef back in pan on top of the paste mix. Add in onion, carrots, leek, remaining beer and broth.
5. Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 min.
6. Remove from heat and use Natural Release Method.
7. Remove beef. Puree vegetables in a food processor, blender or possibly mill. Adjust seasoning.
8. Arrange beef on a hot platter and cover with pureed vegetable sauce.
9. This recipe yields 4 to 6 servings.
10. Comments: The sauce is also good served over vegetables and mashed potatoes.