Pressure Cooker Beef Tips and Gravy
Ingredients:
2-3 lbs of sirloin cut into 1-2 inch cubes (I actually used pre-cut stew meat to save time)
4 tbs flour
2 tsp garlic salt
1 tsp onion powder
1 tsp paprika
1 tsp dried parsley
1/4 tsp dried thyme
1/8 tsp ground pepper
2 tbs oil, divided
2 cans beef broth
1 tsp beef bouillon
1 tbs Worcestershire sauce
1 tbs of cornstarch
2 tbs cold water
Directions:
4 tbs flour
2 tsp garlic salt
1 tsp onion powder
1 tsp paprika
1 tsp dried parsley
1/4 tsp dried thyme
1/8 tsp ground pepper
2 tbs oil, divided
2 cans beef broth
1 tsp beef bouillon
1 tbs Worcestershire sauce
1 tbs of cornstarch
2 tbs cold water
Directions:
1. Mix flour, garlic salt, onion powder, paprika, parsley, thyme, and ground pepper in a large bowl. Add meat and thoroughly coat all the meat.
2. Turn pressure cooker to saute and start. Once heated, add 1 tbs of oil and half of the meat and brown on all sides. Remove and repeat with the second half of the meat then remove.
3. Add beef broth, beef bouillon, and Worcestershire sauce to the pot. Mix well to dissolve the bouillon then cancel the saute setting.
4. Return meat to the pot and turn the setting to high pressure. Secure the lid on the pressure cooker and lock. Set the cook time for 25 minutes and press start.
5. Allow the pressure to naturally release for 10 minutes before quick release.
6. Using a slotted spoon, remove the meat from the pot.
7. Turn the pot back to saute setting and start. Mix cornstarch with cold water and then whisk into the gravy until thickened then turn off the saute setting.
8. Serve over mashed potatoes. I also make a bread and butter "sandwich" then place the mashed potatoes on top of the sandwich and cover with beef tips and gravy.
2. Turn pressure cooker to saute and start. Once heated, add 1 tbs of oil and half of the meat and brown on all sides. Remove and repeat with the second half of the meat then remove.
3. Add beef broth, beef bouillon, and Worcestershire sauce to the pot. Mix well to dissolve the bouillon then cancel the saute setting.
4. Return meat to the pot and turn the setting to high pressure. Secure the lid on the pressure cooker and lock. Set the cook time for 25 minutes and press start.
5. Allow the pressure to naturally release for 10 minutes before quick release.
6. Using a slotted spoon, remove the meat from the pot.
7. Turn the pot back to saute setting and start. Mix cornstarch with cold water and then whisk into the gravy until thickened then turn off the saute setting.
8. Serve over mashed potatoes. I also make a bread and butter "sandwich" then place the mashed potatoes on top of the sandwich and cover with beef tips and gravy.
*I used the CooksEssentials 8qt Oval Pressure Cooker for this recipe.