Rich Beef Casserole

2 ounces butter
1 medium onion, sliced
1 clove garlic, crushed
1 small can tomatoes, roughly chopped
1 cup red wine
½ cup brown stock
4 ounces button mushrooms
Salt and pepper
Beurre manie
1 tablespoon flour
1 ounce butter
Garnish
1 teaspoon chopped parsley
Heat the fat in the open cooker. Brown the meat, onion and garlic. Lift out
and thoroughly drain off any excess fat. Away from the heat, add the
tomatoes, wine and stock. Return to the heat and stir to remove any frying
residues. Return the meat and onions with the mushrooms and seasoning.
Close the lid, bring to pressure using 15 lb cook control and cook for 20
minutes. While the casserole is cooking, blend the flour with the butter.
Release the steam QUICKLY. Return the open cooker to the heat, add the
beurre manie in small blobs and stir well until thickened. Garnish with
parsley before serving.

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