Ingredients
- 2 Tbsp. butter
- 1 Tbsp. vegetable oil
- 1 1/2 lbs. sirloin steak, cubed (or other type of steak)
- 1 yellow onion, finely chopped
- 8 oz. button mushrooms, quartered
- 1/2 cup beef stock or broth
- 1 Tbsp lemon juice
- 1/4 tsp. garlic powder
- 1/8 tsp. allspice
- 1/8 tsp. pepper
- 8 oz. sour cream
- 2 Tbsp. chopped fresh parsley
- 1/4 tsp. salt
Instructions
- With the cooker lid off, heat the butter and oil on high (or brown) until melted and sizzling
- Place the steak and onion in the cooker and cook until the streak is lightly browned, about 5 minutes
- Add the mushrooms, beef stock, lemon juice, garlic powder, allspice, and pepper and securely lock the pressure cooker. Set the cooker for 15 minutes on high.
- Let the pressure release naturally for 5 minutes before performing a quick release to release any remaining pressure.
- With the cooker off, stir in the sour cream, parsley, and salt before serving.
- With the cooker lid off, heat the butter and oil on high (or brown) until melted and sizzling
- Place the steak and onion in the cooker and cook until the streak is lightly browned, about 5 minutes
- Add the mushrooms, beef stock, lemon juice, garlic powder, allspice, and pepper and securely lock the pressure cooker. Set the cooker for 15 minutes on high.
- Let the pressure release naturally for 5 minutes before performing a quick release to release any remaining pressure.
- With the cooker off, stir in the sour cream, parsley, and salt before serving.
Comments
- Serve with egg-noodles or your favorite pasta noodle
- For an extra beefy sauce, skip the salt in the last step and add beef base to taste, instead. Adding more beef base gives the flavor of a reduced gravy without having to actually spend the time to cook it down
Recipe from
Ultimate Pressure Cooker Recipes Great Food Fast
Serves
4
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
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