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Pressure-Cooker Beef Tips
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|3 teaspoons||olive oil|
|1 beef top sirloin steak (1 pound), cubed|
|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|
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.