3 lb. lean chunk steak, cut into 1 1/2 inch cubes
Salt and freshly ground pepper
1/2 lb. whole mushrooms
2 tbsp. finely chopped garlic
1/2 lb. onions, cut into 1 inch cubes
1/4 c. flour
1 c. dry red wine
2 c. canned imported tomatoes, cut in half if large
3 tbsp. olive oil
24 pitted, stuffed green olives
1 bay leaf
1/2 tsp. dried thyme
Pinch of cayenne pepper
1/2 tsp. stem saffron, optional
1/4 c. finely chopped parsley

1. Trim the meat of all fat, and sprinkle the cubes with salt and pepper to taste.

2. Heat the oil in a pressure cooker until quite hot and almost smoking. Add the beef cubes and cook, stirring often, over high heat until the meat is lightly brown all over.

3. Add the garlic and stir. Add the onions and mushrooms and stir. Sprinkle with flour and stir to coat the pieces evenly. Add the wine, tomatoes, thyme, bay leaf, salt and pepper to taste, cayenne, olives and saffron. Stir while bringing to a boil. Add the cover of the pressure cooker and the pressure regulator.

4. Reduce the heat and cook according to manufacturer's instructions, 20 to 25 minutes. Uncover as directed. Pour the beef into a serving dish and sprinkle with chopped parsley.

5. To cook in a non-pressureized pot, simmer for 1 1/2 to 2 hours, or until meat is tender.

6. Serve with hot buttered French bread and a crisp green salad. Serves six.