London Broil with Mushroom Gravy
The ubiquitous London Broil, which is the name of a recipe and not a cut of beef,
first appeared in the U.S. in the early 1930's and consisted of marinated flank
steak, broiled and sliced thinly across the grain. Top round steak, a flank or chuck
steak can be used in this fast pressure cooker method.
- 1 (2 pound) boneless beef steak
- 1 - 2 tablespoons olive oil
- 1 onion, minced
- 1/2 pound portobello mushrooms, sliced
- 3 cloves garlic, crushed
- 1 teaspoon dried, crushed rosemary
- 1/2 teaspoon black pepper
- 1/2 cup red wine
- 1 (14 ounce) can beef broth
- 1 (14 ounce) can diced tomatoes with juice
- 2 tablespoons cornstarch
- Heat the oil in the pressure cooker and brown the meat on both sides and set
- Sauté the onion, mushrooms and garlic until slightly soft. Add the rosemary and
black pepper. Deglaze the cooker with red wine. Add the beef broth and diced tomatoes.
- Return the steak to the cooker. Lock the lid in place. Bring to 15psi over high
heat; immediately reduce the heat to the lowest possible setting to stabilize and
maintain that pressure. Cook for 15 -18 minutes.
- Use the natural release method to open the lid.
- Transfer meat to a cutting board; loosely tent with foil and let rest for 10
minutes before slicing.
- Meanwhile, bring the broth to a simmer, uncovered, and adjust seasoning to taste.
Mix the cornstarch with 1/3 cup water and stir into the broth. Reduce the heat and
continue stirring as the gravy thickens. Do not boil.
- Thinly slice the meat and
arrange on a platter, passing the mushroom gravy at the table.
- Serve with mashed potatoes or cooked noodles.