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Pressure Cooker Flemish Beef Carbonnade

Source of Recipe

Unknown


List of Ingredients

2 Tblsp. oil
1 large chuck roast, trimmed and cut into 1 inch cubes
1 pkg. Lipton's Onion Soup (dry mix)
1 can favorite beer
1 beer can of water
1/2 tsp. thyme
2 Tblsp. flour
1 (8 oz.) carton sour cream


Recipe

Put 2 Tblsp. oil into a very hot pressure cooker pot. Braise the beef cubes on all sides until well browned. Add the dry onion soup mix, beer, water and thyme. Stir once to distribute ingredients evenly in pot. Place lid on pressure cooker tightly. Put pressure regulator weight in place.
Leave heat under cooker on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Time from this point on for 20-25 minutes (depending on the grade of meat). Remove pot from heat and cool. Mix 2 Tblsp. flour into an 8 oz. container of sour cream. Stir some of the hot liquid from the pot into the sour cream mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat. Serve over cooked, drained egg noodles.