【红酒牛排】
by 毛毛妈
今天在FarmBoy看到好新鲜肉厚的牛排，做了这个红酒牛排配米饭，面包都好好吃。
用料:
1：肉牛排两包1650克（Beef grilling ribs），面粉1/2杯，盐2茶匙，黑胡椒1/2茶匙；
2：橄榄油3大匙；
3：紫皮洋葱1个400克去皮切丝，蒜瓣3-4粒拍碎，西红柿1个100克，番茄酱3大匙；
4：红酒大半瓶400毫升，1茶匙干parsley片，1/2茶匙干百里香，1/2茶匙干迷迭香，糖1茶匙，盐1又1/3茶匙，水1/2杯。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、牛排洗净沥水（图1）。用一塑料袋放入剩余1料封口抖匀。放入排骨封口抖匀。
2、不粘锅，放3大匙橄榄油，置炉上开大中火，放入都掉多余面粉的牛排两面煎焦黄（图2），拣出牛排放入 电压力锅的内胆里。
3、原不粘锅放入洋葱丝和蒜瓣炒至洋葱软倒（图3），放入剩余3料兜匀拌炒1分钟，依次放入4料拌匀离火（图4）。
4、将所有炒好洋葱及汁水倒入盛煎好牛排的电压力锅内胆里（图5），盖上盖子，排气阀放置密封位置，选【手动】档60分钟，启动程序。
5、快煲电压力锅完成程序后，冷却15分钟，放气减压打开盖子。捞出煮好的牛排保温。将汁水倒入原不粘锅里，开大中火收汁到一半的量（图6）。将汁倒在牛排上就可以上桌了。非常好吃。
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