BULL SHOT BEEF
a creation of JoAnn Swift

This was the winning recipe for Herb-ox Bouillon Best Recipe contest contest at the Alameda County Fair!

1 1/2 pounds sirloin tip roast (trim beef of fat and cut into 1 inch cubes)
2 cloves garlic
1/2 pound button mushrooms
3 tablespoons olive oil for frying
1 package frozen pearl onions
1 cup frozen petite peas
2 shots (4 ounces) bourbon divided
2 cups water

Flour mixture:
1/3 cup flour
4 teaspoons HERB-OX Beef Instant Bouillon & Seasoning
1/4 teaspoon ground black pepper
1 teaspoon salt
Blend flour mixture in a small bowl.

Heat 2 tablespoons of olive oil in a pressure cooker. Dredge a portion of beef in flour mixture and add enough floured beef to cover the bottom of the pot. Brown beef and transfer to a bowl.
Add remaining olive oil and continue browning beef in small portions.
When all the beef is browned, transfer all the beef to the pot.
Add 2 cloves minced garlic, the remaining flour and stir. While stirring, add 2 cups water and 1 shot of bourbon. Cook under pressure 8 minutes.
While meat is cooking, clean mushrooms and trim bottom of stems. Release pressure, add mushrooms to beef and cook without pressure for 10 minutes. Just before serving, add frozen onions, frozen peas and 1 shot of bourbon. Stir and heat 5 minutes.
Serve on prepared egg noodles. Serves 4 amply.