Pressure-Cooker Venison Tips

By gbvampy1

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.

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

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.