Serves: 5
Total Calories: 216

1 boneless beef chuck (3 lb.)
1 teaspoon allspice ground
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 onions medium, sliced
1 cup water
1/2 cup red wine or red wine vinegar
1/3 cup brown sugar packed
1/4 teaspoon garlic instant minced
2 bay leaves large
1/3 cup water cold
3 tablespoons flour
1 cup sour cream
salt and pepper (optional)
Hot boiled or mashed potatoes

Place meat on a sheet of waxed paper. Rub surfaces with a mixture of allspice, salt and pepper.

In a pressure cooker over medium-high heat, brown meat well on one side in oil. Turn over. Add onions. In a medium bowl, stir together water, red wine or vinegar, brown sugar and garlic until brown sugar is dissolved. Pour over meat. Tuck bay leaves into liquid. Secure lid on pressure cooker according to manufacturer's directions. Cook over high heat until pressure regulator begins to rock gently. Adjust heat to maintain a slow, steady rocking motion (15 pounds of pressure). Cook for 35 minutes.* Remove from heat and let pressure drop of its own accord, about 5 minutes.

Transfer meat to a platter cover and keep warm. Skim fat from pan juices. Measure 21/4 cups pan juices with onions and return to cooker. Over medium heat, bring to a boil. In a small bowl, stir water and flour until smooth. Stir into pan juices. Cook and stir for 2 to 3 minutes or until thickened. Remove cooker from heat, stir in sour cream until uniform. Taste for additional salt and pepper.

To serve, carve meat. Serve gravy separately with potatoes.

Nutritional Facts:

Serves: 5
Total Calories: 216
Calories from Fat: 120

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