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Pressure-Cooker Beef Tips

Pressure-Cooker Beef Tips Categories:
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    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

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.

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