Seth loves this recipe and I couldn't find it the other day. Therefore, now that I've found it, I'm putting it on here so it doesn't ever get lost again. :) Of course, we leave out the mushrooms and love to serve it over mashed potatoes. The recipe says you can serve it over brown rice, noodles or mashed potatoes.
1 beef top sirloin steak (about 1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup beef broth
1/2 pound sliced baby Portobello mushrooms
1 small onion, halved and sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
3-4 tablespoon cornstarch
1/4 cup cold water
Hot cooked mashed potatoes
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 1/3 cup broth to cooker, stirring to loosen browned bits. Return beef to cooker; add mushrooms, onion, remaining broth, and Worcestershire sauce. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes (17 minutes at my altitude). When finished cooking, quick-release pressure according to manufacturer's directions.
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, about 1-2 minutes. Serve with mashed potatoes.
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