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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. | 2. Transfer meat to a bowl. Add wine or broth and balsamic to cooker, stirring to loosen browned bits. | 3. Return beef to cooker on Sauté; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed. | 4. Select Pressure setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. | 5. Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	teaspoons		119.34	0.0	0.0	13.5
	1	lb	cubed	403.4676	0.0	89.7602	2.2667
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
red wine	1/3	cup		-	-	-	-
portabella mushroom	1/2		sliced	-	-	-	-
onion	1		halved sliced	28.0	6.537999999999999	0.77	0.07
beef broth	2	cups		33.6	0.192	5.472	1.056
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
cornstarch	3 -4	tablespoons		0.0	0.0	0.0	0.0
cold water	1/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.