BROWN THE BEEF AND ONION in oil in the open pressure cooker. Add salt and pepper, 1/2 cup wine, seal cooker and cook at 10 pounds pressure for 15 minutes per pound. Reduce pressure, open cooker and remove meat. To make gravy, remove all but 2 tablespoons fat from the cooker, add the flour and stir for 1 minute, then slowly add the wine and stock and simmer for a few minutes until thickened. Season gravy with salt and pepper to taste.
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 10|
|Calories from Fat: 101 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 96.8mg||30 %|
|Sodium 610.8mg||21 %|
|Potassium 1136.5mg||30 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.6g|
|Protein 45g||64 %|
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Calories per serving: 364
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