Ingredients

The following ingredients have 6 Servings
  • 8 ounces mushrooms (sliced)
  • ½ onion (sliced)
  • 1 ½ cups beef broth (low sodium)
  • 1 ounces package brown gravy mix (dry)
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons corn starch
  • 4 tablespoons water
  • 1 ½ pounds lean ground beef
  • 1 egg yolk
  • ⅓ cup Panko bread crumbs
  • 3 tablespoons milk
  • salt & pepper to taste

Instruction

  • Place onions and mushrooms in the bottom of the Instant Pot.
  • Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side) in a skillet. *see note
  • Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook high pressure, 18 minutes.
  • Quick release. Remove patties and set aside.
  • Turn IP onto sautee. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
  • Serve over mashed potatoes or rice.