Ingredients :

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1 pound beef top round or flank steak, pounded into thin 3x4 inch pieces
2 tablespoons Dijon-style mustard
Salt and freshly ground pepper to taste
1 teaspoon paprika
2 tablespoons olive oil
1 12-ounce bottle dark beer
2 tablespoons flour
1 tablespoon tomato paste
1 cup beef broth
1 medium onion, peeled and chopped
2 carrots, peeled and sliced
1 leek stalk, white part only, sliced

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Method :

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1. Mix mustard, salt, pepper and paprika together and spread both sides of each piece of beef with mixture.*
2. In a 2-quart Pressure Frypan, heat 1 tablespoon oil.
3. Brown each piece of beef over high heat. Remove and set aside. Add more oil as needed until each piece is browned.
4. Add a small amount of the beer to pan and stir to loosen any brown bits that may be sticking. Stir in flour and tomato paste, adding beer to make paste-like consistency.
5. Place beef back in pan on top of the paste mixture. Add onion, carrots, leek, remaining beer and broth.
6. Close lid and bring pressure to first red ring over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 minutes.
7. Remove from heat and use Natural Release Method.
8. Remove beef. Puree vegetables in a food processor, blender or mill. Adjust seasoning.
9. Arrange beef on a warm platter and cover with pureed vegetable sauce.

Notes:

* The sauce is also good served over vegetables and mashed potatoes.