WEEKEND COOKBOOK CHALLENGE – PRESSURE COOKIN’ NIGELLA

I don’t know how to feel about my Weekend Cookbook Challenge entry for Lis.  It came out very well and meets all of the requirements, but it’s kind of a cheat.  You, see – it’s the same dish I made for last month’s Challenge Nigella – Beef Stew with Anchovies and Thyme.

That time, it didn’t come out well at all.  I put in the 1/2 tsp. of mace and it destroyed the dish.  This time, I used a chuck steak instead of stew beef, a pinch of mace, more anchovies and my beloved pressure cooker.  Success!

Beef With Anchovies And Thyme a la Pressure Cooker 

• 3 Tbls. Olive Oil, plus more if needed
• 3 pounds Chuck Steak
• 1 Large Onion, finely sliced
• 3 Cloves Garlic, minced
• 3 Medium Carrots, Peeled and cut into fat rounds
• 4 Inner Stalks Celery, cut into fat rounds
• 12 Anchovy Fillets, minced
• 2 Tbls. Dried Thyme or 1 1/2 Tbls. fresh
• 2 Tbls. Marsala
• 1 Cup Red Wine
• 2 Cups Beef Stock
• 2 Heaping Tbls. Flour
• 1 Tbls. Tomato Paste
• Pinch of Mace
• Black Pepper and Salt

Put pressure cooker on the stove with oil.  Heat and then brown the meat briskly.  Remove the meat to a plate and then, first adding more oil if necessary, toss in the vegetables, anchovies and thyme.  Cook, turning frequently, on medium heat for about 10 minutes or until the mixture is beginning to soften,  While this is going on, heat the Marsalla, wine, and the stock in a saucepan and remove when it reaches boiling point.

Stir in the flour.  After a couple of minutes or so, pour in the wine mixture and stir well, then stir in the tomato paste and then the mace and some pepper.  Taste and add salt, if necessary.  Return meat to pressure cooker.

Put on lid, bring up to pressure and then cook 45 minutes.  Remove from heat and let pressure come down, about 20 minutes.  Serve with egg noodles.