Ingredients
- 2 lbs beef roast (or steak) cubed, stew meat works great too
- 2 tsp salt
- 2 Tbsp cooking oil
- 1 onion peeled, cut into pieces
- 6 carrots peeled, cut into pieces (or 2-3 c. baby carrots)
- 1 pkg dry onion soup mix
- 2 tsp Worcestershire sauce
- 2 tsp paprika
- 2 c. beef broth
- 1/4 c cornstarch
- 1/3. c. water
Instructions
- Sprinkle beef with salt and set aside.
- Set Instant Pot to "saute" function. Add oil.
- When oil is hot, add beef. Turn beef every 15-20 seconds or so until all sides are browned.
- Add onions and sauté for another minute.
- Add carrots, soup mix, Worcestershire, paprika, and beef broth.
- Place lid on Instant Pot, turn to close, and set tab to "sealing".
- Press "meat/stew" setting (or high pressure for 20 minutes).
- Allow to naturally release for 8-10 minutes before switching tab to "venting".
- Allow Instant Pot to release pressure and remove lid. Press "saute" function.
- Combine cornstarch and water, creating a "slurry". Slowly add to the Instant Pot, stirring constantly until thickened (you want a gravy consistency).
- Serve with mashed potatoes.
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