Salisbury Steak with Onion and Mushroom Gravy

Ingredients

• Bread crumbs

  Dry, grated, seasoned

  ¼ cup or 30g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Worcestershire sauce

  1 tsp or 6g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Ground pork

  Fresh, raw

  8 oz or 226g

• Avocado oil

  2 tbsp or 28g

• Onions

  Raw

  1 large or 150g

• Mushrooms

  Brown, italian, or crimini, raw

  1 cup whole or 87g

• Red wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  2 cup or 482g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Beef broth soup

  Canned, condensed, bouillon and consomme

  4 tbsp or 62g

• Cornstarch

  2 tbsp or 15g

Directions

1. 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.
2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
3. 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.
4. 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.
5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
6. 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.
7. Refrigerating the patties before cooking them is optional, but it does help the flavor. The gravy will be fairly thin. Add an additional 1 tablespoon corn starch and 2 tablespoons broth for a thicker gravy