- 4
- 20 mins
- 35 mins
Ingredients
- 3 teaspoons olive oil
- 1 beef top sirloin steak (1 pound), cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup dry red wine or beef broth
- 1/2 pound sliced baby portobello mushrooms
- 1 small onion, halved and sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 to 4 tablespoons cornstarch
- 1/4 cup cold water
- Hot cooked mashed potatoes, noodles, or rice.
Preparation
Step 1
1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. Add wine to cooker, stirring to loosen browned bits. Return beef to cooker; add mushrooms, onion, broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
2. Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes, noodles, or rice.