Just like Mom used to make, but much faster.
Ingredients
- bread crumbs: 0.25 cup (fresh)
- onion: 0.25 cup (finely diced)
- egg: 1 piece
- parsley: 1 tsp (dried)
- Worcestershire sauce: 1 tsp
- clove garlic: 1 piece (minced, to taste)
- ground beef: 1 pound
- lean ground pork: 0.5 pound
- avocado oil: 2 Tbsp
- onion: 1 piece (sliced)
- cremini mushrooms: 1 pack (8 ounce pack, sliced)
- dry red wine: 0.25 cup
- beef broth: 2 cups
- tomato paste: 1 Tbsp
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- beef broth: 4 Tbsp
- cornstarch: 2 Tbsp
Metric Conversion
Stages of cooking
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Combine bread crumbs, onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal portions. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour. Remove from the refrigerator 30 minutes before cooking.
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add patties in batches to avoid overcrowding the pot. Saute 2 minutes per side. Transfer cooked patties to a plate. Add onions to the pot and cook until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
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Pour wine into the pot and stir, scraping up all the brown bits from the bottom. Add broth, tomato paste, salt, and pepper; stir well. Return cooked patties and any accumulated liquid to the pot and turn to coat.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
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Combine 4 tablespoons broth and cornstarch in a bowl and stir until dissolved. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes.
