London broil with mushroom gravy
Instructions:
- 2 pound boneless beef steak
- 1 - 2 tablespoons olive oil1 onion, minced
- 1/2 pound portobello mushrooms, sliced
- 3 cloves garlic, crushed1 teaspoon dried, crushed rosemary
- 1/2 teaspoon black pepper
- 1/2 cup red wine
- 1 (14 ounce) can beef broth
- 1 (14 ounce) can diced tomatoes with juice
- 2 tablespoons cornstarch
- Heat the oil in the pressure cooker and brown the meat on both sides and set aside.
- Saute the onion, mushrooms and garlic until slightly soft.
- Add the rosemary and black pepper.
- Deglaze the cooker with red wine.
- Add the beef broth and diced tomatoes.
- Return the steak to the cooker.
- Lock the lid in place.
- Bring to 15psi over high heat; immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure.
- Cook 15 -18 minutes.
- Use the natural release method to open the lid.
- Transfer meat to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.
- Meanwhile, bring the broth to a simmer, uncovered, and adjust seasoning to taste.
- Mix the cornstarch with 1/3 cup water and stir into the broth.
- Reduce the heat and continue stirring as the gravy thickens.
- Do not boil.
- Thinly slice the meat and arrange on a platter, passing the mushroom gravy at the table.
- Serve with mashed potatoes or cooked noodles.