Instructions: In a 5 to 7 quart pressure cooker, heat the oil over medium heat. Add the bacon and cook, stirring occasionally until the bacon is crisp and browned.

Put the bacon on paper towels, and pour the fat into a small bowl. Return 1 Tbs of fat to the cooker, reserve the remaining. Or replace with good olive oil, which has no cholesterol! Over medium-high heat, heat the cooker with the fat in it and add the beef and cook. Do this in small batches, or it wont brown. Add more fat as needed. Transfer the beef to a large platter. Season it with 1/2 tsp salt and 1/4 tsp pepper, and set aside.

Pour 1 Tbs of the reserved fat (or additional oil) into the cooker. Reduce heat to medium. Add the mushrooms, carrots, shallots, and garlic. Cook, stirring occasionally, until the mushrooms soften (about 5 minutes). Add the wine. Bring to a boil, deglazing the browned bits off the bottom of the pot with a wooden spoon. Stir in the broth and tomato paste. Return the beef and any juices on the plate to the cooker. Lock the lid in place.

Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 20 minutes. Remove from the heat and quick-release the pressure. Open the lid, stir in the reserved bacon. Using a large slotted spoon transfer the meat and veggies to a large, deep serving bowl. Cover with aluminium foil to keep it warm. Let the liquid stand for five minutes. Skim any fat from the surface of the cooking liquid. I use paper towels, I gently lie one on top and it absorbs the fat. Bring to a boil, uncovered over medium-high heat. While this is happening in a medium (I use glass) bowl, using a rubber spatula work the butter and flour together until smooth. Gradually whisk about 1 cup of the hot cooking liquid into the mixture to make a thin paste. Briskly whisk the paste into the boiling liquid. Cook, stirring occasionally, until the sauce is thickened and no trace of raw flour taste remains. About five minutes. Season with additional salt and pepper. Pour the sauce over the meat and veggies, stir gently, serve, be admired!

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