Pressure Cooker Burgundy Beef

• 4 pounds beef top sirloin steak, cut into 1-inch cubes
• 3 large onions, sliced
• 1 cup water
• 1 cup burgundy wine or beef broth
• 1 cup ketchup
• 1/4 cup quick-cooking tapioca
• 1/4 cup packed brown sugar
• 1/4 cup Worcestershire sauce
• 4 teaspoons paprika
• 1-1/2 teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon ground mustard
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Hot cooked noodles

1. Combine the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
2. Combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with noodles.
3. Place beef in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

beef top sirloin, onions, water, burgundy wine, ketchup, quickcooking tapioca, brown sugar, worcestershire sauce, paprika, salt, garlic, ground mustard, cornstarch, cold water, noodles

Taken from www.tasteofhome.com/recipes/pressure-cooker-burgundy-beef/ (may not work)