This robust and comforting dish features beef sirloin, rosemary, and white wine. It’s terrific over orzo pasta or cheesy mashed potatoes.
SERVES: 6
INGREDIENTS:
- 1/4 Cup Extra-Virgin Olive Oil
- 2 Pounds Boneless Beef Sirloin, Fat Trimmed, And Cut Into 1-Inch Pieces
- 1½ Teaspoons Salt, Plus More If Needed
- ½ Teaspoon Freshly Ground Black Pepper, Plus More If Needed
- 3 Garlic Cloves, Sliced
- 1½ Tablespoons Finely Chopped Fresh Rosemary
- 1 Cup Dry White Wine
- 1 Cup Beef Stock Or Store-Bought Beef Broth
- 2 Tablespoons Unsalted Butter, Softened
- 2 Tablespoons All-Purpose Flour
INSTRUCTIONS:
- Heat the oil in the pressure cooker, over medium-high heat.
- Sprinkle the meat evenly with the salt and pepper, add to the pressure cooker in small batches, and brown, removing the meat to a plate when done.
- Add the garlic and rosemary to the pot and sauté for 1 minute.
- Return the meat to the pan and pour in the wine and stock, stirring up any browned bits on the bottom of the pot.
- Lock the lid in place and cook at high pressure for 15 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Taste the sauce for seasoning and add more salt and pepper if necessary.
- In a small bowl, stir together the butter and flour to form a paste.
- Return the pot to the stove and bring the sauce to a boil.
- Whisk in the butter and flour paste.
- Return the sauce to a boil, reduce the heat, and simmer for 2 minutes.
- Serve the ragout immediately.
