Ingredients
3 teaspoons olive oil1 beef top sirloin steak (1 pound), cubed1/2 teaspoon salt1/4 teaspoon pepper1/3 cup dry red wine or beef broth1/2 pound sliced baby portobello mushrooms1 small onion, halved and sliced2 cups beef broth1 tablespoon Worcestershire sauce3 to 4 tablespoons cornstarch1/4 cup cold waterHot cooked mashed potatoes
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium 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. Press cancel. Return beef to cooker; add the mushrooms, onion, broth and Worcestershire sauce. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.
Select saute setting and adjust for low 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.
