Pressure-Cooker Beef Tips
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.
These beef tips remind me of a childhood favorite. I cook them with mushrooms and serve them over brown rice, noodles or mashed potatoes. —Amy Lents, Grand Forks, North Dakota
Ingredients
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3 teaspoons olive oil
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1 beef top sirloin steak (1 pound), cubed
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/3 cup dry red wine or beef broth
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1/2 pound sliced baby portobello mushrooms
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1 small onion, halved and sliced
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2 cups beef broth
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1 tablespoon Worcestershire sauce
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3 to 4 tablespoons cornstarch
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1/4 cup cold water
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Hot cooked mashed potatoes
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 cup: 235 calories, 8g fat (2g saturated fat), 46mg cholesterol, 837mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 27g protein.
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