Ingredients

The following ingredients have 4 Servings
  • 2 pounds beef eye of round, bottom round, or top round
  • 1/2 cup diced onions ((1/4 to 1/2 onion))
  • 1/2 cup diced carrots ((1 to 2 carrots))
  • 1/2 cup diced celery ((1 to 2 stalks))
  • 14.5-ounce can diced tomatoes
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • 1.5 teaspoons table salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano

Instruction

  • Prep Beef: Trim any excess fat from beef, and cut into 8 to 10 slices about 1/2 inch thick. Pat dry with paper towels. Stir together all dry seasonings in small bowl until well-mixed. Add sliced beef and dry seasonings to resealable bag, and toss until beef is well-coated.
  • Brown Beef: Select sauté mode on pressure cooker (Note 1) for medium heat. Add olive oil to coat bottom of pot. When display reads HOT, working in multiple batches (Note 2), add beef in single layer and brown for one minute, flip to brown other side for another minute, then transfer to large bowl.
  • Add Vegetables: Add onions, carrots, celery, and garlic to now-empty pot. Cook for a few minutes to soften, stirring frequently. Turn off sauté mode. Add diced tomatoes, including liquid in can, and Worcestershire sauce. Stir together until well-mixed, loosening flavorful brown bits stuck to pot. Return beef slices sans drippings to pot, snugly arranging beef on top of vegetables. Evenly distribute mushrooms on top.
  • Pressure Cook (Note 3): Secure and seal lid. Cook for 30 minutes at high pressure, followed by 10 minute natural release. Manually release remaining pressure.
  • Reduce Liquid: Uncover and transfer only beef slices onto serving plates. Turn on sauté mode. Boil for about 20 minutes or until remaining liquid thickens into sauce (Note 4), stirring occasionally. Turn off sauté mode. Pour sauce over beef slices. Top with parsley and serve (Note 5).