Prep Time: 5 mins | Cook Time: 20 mins | Additional Time: 25 mins | Total Time: 50 Min | Yield: 4 to 6 Servings
Tender meat smothered in a delicious mushroom gravy sauce is what will make your day complete! Total comfort food, this recipe is one to try. Enjoy!
Ingredients:
2 tbsp Worcestershire sauce
2 tbsp cornstarch
3 tbsp olive oil for browning
8 ounces white mushrooms, trimmed and sliced ¼ inch thick
2 lbs. beef sirloin tips cut into 1-inch cubes, patted dry
½ c red wine your favorite
2 tbsp garlic, minced
2 tbsp butter
1 tbsp Italian seasoning
1 onion, diced
salt and fresh cracked pepper
2 c beef broth (divided, reserve ¼ c for cornstarch slurry)
1 tbsp parsley for garnish (optional)
Directions:
Press the “Sauté” button on the Instant Pot.
Add olive oil and allow it to become hot.
Add the beef cubes in batches, then cook for about 3 minutes or until they turn brown. Transfer onto a clean plate. Repeat the process with the rest of the beef cubes.
Add butter to the Instant Pot and allow it to melt.
Add the garlic, onion, mushrooms, and Italian seasoning. Sauté for about a minute or until aromatic and soft.
Pour in the wine, then scrape the bottom of the pot to get the browned bits. Stir until well blended. Simmer for a few minutes until the volume of the sauce is reduced to almost half.
Add Worcestershire sauce and beef broth, then stir until well blended.
Put the beef cubes back into the Instant Pot, then stir until well mixed.
Cover and seal the Instant Pot, then press the “Manual” button and cook for about 15 minutes on a high setting.
Do a natural release, then allow the pressure to come out.
Add slurry (water and cornstarch mixture), then stir until well blended. Allow the sauce to become thick.
Serve right away over rice, egg noodles, or mashed potatoes. Enjoy!
Nutrition Facts:
Calories522 | Total Fat33g | Saturated Fat12g | Trans Fat0g | Unsaturated Fat17g | Cholesterol149mg | Sodium569mg | Carbohydrates9g | Fiber1g | Sugar2g | Protein43g
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