/2 lb (1.1 kg) - beef rump roast cut into 11/2 inch (4 cm) pieces
11
/2 tsp - salt
1
tbsp - paprika
1/2
tsp - caraway seeds
3/4
cup - tomato juice
1/4
cup - water
2
tbsp - flour
3/4
cup - sour cream
Directions
1.
Recipe can be reduced to one-half by reducing all ingredients proportionately.
2.
Heat oil in cooker for about 2 minutes. Add onious and fry till golden. Add meat and brown on all sides. Add remaining ingredients except water, flour and sour cream.
3.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 14 minutes.
4.
Remove cooker from heat. Allow to cool naturally.
5.
Open cooker.
6.
In a separate bowl, gradually add water to flour blending until smooth. Push food to one side of cooker. Into the liquid, gradually add flour mixture stirring constantly with a wire whisk. Place cooker on medium heat and cook until sauce thickens (approximately 3 minutes), stirring constantly. Remove cooker from heat. Add sour cream. Stir. Serve hot.
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By
Dsha
