Braised Beef And Mushrooms

Zee IP Recipes

1 London Broil roast, trimmed of fat and cut in 1 to 1.5 inch cubes

1 tsp ground black pepper

½ tsp garlic powder

¼ tsp hot Hungarian paprika

⅛ tsp ground thyme

⅛ tsp mustard powder

Salt, to taste

All-purpose flour as needed

1 cup beef stock

½ cup red wine

Splash of Worcestershire sauce

1 medium onion, large dice (I used a sweet Walla Walla)

1 lb. mushrooms, trimmed and quartered (I did ½ cremini, ½ white button)

Cornstarch and water slurry

Trim and cube beef, and sprinkle with the 5 spices and salt to taste.

Coat with flour and brown over high heat in the olive oil.

Put in Instant Pot and pour in the wine, stock, and Worcestershire.

Use Meat/Stew setting for 45 minutes.

While the meat is cooking, clean and cut up mushrooms and dice the onion.

When the time is nearly up, lightly brown the onion over med-high heat in some of the butter. They don’t need to be completely sautéed, but you want a little color on some of the edges and if the butter browns a little, that’s just more flavor.

When the time is up, quick release and add the onions.

Lightly brown the mushrooms over high heat, in a couple batches, in some of the butter. Again, you just want some color on them. Add to the IP and stir, judging the tenderness of the beef.

Close the IP and set to Meat/Stew for 5 minutes; if the meat is still a bit stiff, set for 10 minutes or so, as you deem necessary.

While it’s cooking. Mix a corn starch and water slurry (about 3 Tbs corn starch). When the time is up, quick release and stir in the slurry, a little at a time, until the gravy reaches the desired consistency.

Taste and add salt if necessary.

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