Salisbury Steaks with Tbsp Corn Starch

Serves 4 in about 49 minutes. The pressure cooker brings tsp worcestershire sauce and beef broth together.

Ingredients

• 1 egg
• ¼ cup grated onion
• 2 tsp garlic powder
• ½ tsp onion powder
• 3 tsp dried parsley
• 3 tsp worcestershire sauce
• ¼ cup bread crumbs
• 1 lb ground beef (about 90% lean)
• ½ lb ground sausage
• 2 tbsp olive oil
• 1 lg onion, sliced thin or diced
• ⅓ cup red wine**
• 2 tbsp butter
• 8 oz crimini mushrooms*, sliced
• 2 lg cloves garlic, pressed or finely minced
• 1 tsp salt
• ½ tsp pepper
• 2 cups beef broth
• 3 tbsp ketchup
• 3-4 tbsp corn starch
• 4 tbsp cold water

Method

1. In a mixing bowl, add the egg and whisk /beat it. Then add the grated onion, garlic powder, onion powder, parsley, Worcestershire, and bread crumbs. Stir well to combine.
2. Stir in the ground beef and the ground sausage. Use your fingers or a fork to mix the meat and seasonings together to combine.
3. Form 8 small, thin patties (about 3 oz ea.) and place them on a plate and cover with plastic wrap. Leave it to sit for at least 1 hour to give the flavors time to develop. If you don't have time to do that, go ahead and proceed. They will still be tasty!
4. Turn on the Sauté setting. When hot, add the oil.
5. Brown the patties in two batches, moving to a plate when done. Don't cook all the way through, just do a quick sear on each side. keep it nearby.
6. Tip in the onion and stir, scraping up the browned bits from the bottom of the pan. Tip in the red wine and stir some more.
7. Stir in the butter and the mushrooms. Simmer for 2-3 minutes, while stirring now and then and scraping the bottom of the pot.
8. Stir in the garlic, salt, and pepper. Cook, while stirring the whole time, for 30 seconds.
9. Stir the beef broth and the ketchup together and pour into the pot.
10. Stir in the patties back into the pot. Be sure to cover with the sauce as much as possible.
11. Turn off the sauté setting. Close the lid and set the steam release knob to the Sealing position.
12. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes. High Pressure. The pot will take several minutes to come to pressure.
13. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
14. When the pin in the lid drops back down, open the lid.
15. Lift out the patties to a plate and turn the sauté setting back on.
16. Stir the corn starch and water together. Mix into the sauce as soon as it starts to simmer. Mix constantly until it thickens. If you like your gravy thicker, use another Tbsp of corn starch mixed with 1 Tbsp of cold water.
17. Turn off the sauté setting and add the patties back into the pot and cover with the gravy.
18. Plate over mashed potatoes, rice, mashed cauliflower, bread, or whatever you like!

More instant pot ideas are in the instant pot collection.