8 ounces sliced mushrooms
½ yellow onion sliced
1 ½ cups beef broth
1 ounces package dry brown gravy mix
1 tablespoon tomato paste
1 tablespoon Dijon mustard
2 tablespoons fresh parsley
1 tablespoon Worcestershire sauce
2 tablespoons corn starch
4 tablespoons water
Beef Patties (Can substitute making patty mixture for Pasture to Plate Co. cube steak)
1 ½ lbs Pasture to Plate Co. lean ground beef
1 egg yolk
⅓ cup Panko bread crumbs
3 tablespoons milk
salt & pepper to taste
Combine beef patty ingredients and form 4-6 patties. Brown over medium high heat (about 3 minutes per side) in instant pot on sautee.
Remove patties and place onion and mushrooms in bottom of Instant Pot
Layer beef patties over mushrooms and onions. 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.