Ingredients
- tablespoon avocado oildivided
- ounce sabout 10 cremini or baby bella mushrooms, stem removed and slice d
- medium oniondiced
- clove sgarlicminced
- pound sbeef sirloinsee note, thinly slice d about 2" long
- tablespoon tomato paste
- tablespoon dijon mustard
- teaspoon paprika
- teaspoon ground pepper
- teaspoon ssalt
- tablespoon red wine vinegar
- teaspoon fish sauce
- 1/2 cup bone broth or beef broth.
- tablespoon arrowroot
- 1/2 cup frozen peasoptional
- 1/4 cup coconut cream
- tablespoon sparsleychopped, for garnish
- ounce scooked gluten free noodles or zoodlesfor serving
Instructions
- Set a 6 or 8 quart Instant Pot (or other electric pressure cooker) to saute. Once hot add 1 tablespoon oil and cook mushrooms until all the liquid has evaporated about 7 minutes.
- Add remaining oil and add onion, cooking until beginning to soften about 5 minutes.
- Add garlic and beef and stir, cooking for 2 minutes until it begins to brown.
- Add spices, tomato paste, and mustard and cook for an additional 3 minutes.
- Shut off the saute and add red wine vinegar, fish sauce, broth and scrape up any browned bits on the bottom of the pot. Cook on high pressure (manual) for 12 minutes and allow the pressure to naturally release for 5 minutes before manually releasing the remaining pressure.
- Meanwhile in a small bowl a slurry by mixing together 2 tablespoons of water with 1 tablespoon of arrowroot.
- Press the saute function. Add 1 tablespoon of the slurry to the sauce at a time, until it has reached the consistency you desire. Add frozen peas (if using), coconut cream and cook an additional 3 minutes.
- Shut off the saute function and taste and adjust seasoning.
- Serve over gluten free noodles or zoodles.
