Instructions: Mix mustard, salt, pepper and paprika together and spread both sides of each piece of beef with mixture.

In a 2-quart pressure frypan, heat 1 tablespoon oil. Brown each piece of beef over high heat. Remove and set aside. Add more oil as needed until each piece is browned.

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.

Place beef back in pan on top of the paste mixture. Add onion, carrots, leek, remaining beer and broth.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 minutes.

Remove from heat and use Natural Release Method.

Remove beef. Puree vegetables in a food processor, blender or mill. Adjust seasoning.

Arrange beef on a warm platter and cover with pureed vegetable sauce.

This recipe yields 4 to 6 servings.

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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.