Just like Mom's but faster, this Thanksgiving trade the usual turkey for some steak.
2 tablespoons cornstarch
2 1/4 cups beef broth
1/2 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon tomato paste
1/4 cup dry red wine
8 ounces sliced cremini mushrooms
1 thinly sliced large onion + 1/4 cup finely diced onion
2 tablespoons Simple Foods Safflower Oil
1/2 pound lean ground pork
1 pound ground beef
1 minced garlic clove
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
1/4 cup breadcrumbs
Mix garlic (you can add more garlic to taste), Worcestershire sauce, parsley, egg, onion, and bread crumbs in a large bowl. Combine well and add pork and beef. Stir gently and make 8 equal portions. Place the portions on a plate and cover them with plastic wrap. Refrigerate for 1 hour and remove from the refrigerator 30 minutes before cooking. (Refrigerating is optional but will add more flavor.)
Select Saute function on a multi-functional pressure cooker and add the Simple Foods Safflower oil. Add patties in parts so that the pot is not overcrowded. Saute 2 minutes on each side. Place cooked patties on a plate. Cook onions in the pot for around 2 minutes or until brown. Add mushrooms and cook for 2 more minutes.
Pour wine into the pot and stir, making sure to scrape up all the brown parts from the bottom. Mix in pepper, salt, tomato paste, and 2 cups of broth. Place cooked patties and any accumulated liquid back into the pot and turn to coat.
Close and lock the lid. Select high pressure and set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method, 10 to 40 minutes. Unlock and remove the lid.
Stir cornstarch and 4 tablespoons of broth in a bowl and combine until dissolved. Slowly add mixture to the pot slowly, constantly stirring. Select Saute function and cook until thickened for about 5 minutes. (You can add more cornstartch and broth if you want a thicker sauce.)