Ingredients:

  • 5 lbs cube steak, trimmed and cut into 4-6 serving pieces
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced thinly
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 1/2 cups low sodium beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/2 cup heavy cream (or double cream)
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Prepare the Dredge: On a shallow plate, combine the flour, salt, pepper, and smoked paprika.
  2. Dredge the Steaks: Lightly coat each piece of cube steak in the flour mixture, shaking off any excess. Set aside.
  3. Initiate Sauté: Press the 'Sauté' button on the Instant Pot and adjust to the 'More' or High setting.
  4. Sear the Beef: Add butter and oil. Once shimmering, sear the steaks in batches (do not crowd the pot) for about 2 minutes per side until nicely browned. Remove steaks and set them aside.
  5. Sauté Aromatics: Add the diced onion and sliced mushrooms to the pot. Sauté for 5-7 minutes until the mushrooms have released their moisture and the onions are soft. Add the minced garlic and thyme and cook for 1 minute more.
  6. Deglaze the Pot: Pour in the beef stock and the Worcestershire sauce. Use a wooden spoon or spatula to scrape up all the browned bits (the fond) stuck to the bottom of the pot. This is vital to prevent the 'Burn' warning.
  7. Pressure Cook: Place the seared cube steaks gently into the liquid. Do not stir extensively. Secure the lid, ensure the vent is sealed, and select Manual/Pressure Cook on High for 12 minutes.
  8. Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. After 10 minutes, switch the valve to Venting for a Quick Release (QR) of any remaining pressure.
  9. Remove Meat: Carefully remove the tender steaks and set them aside on a plate, keeping them warm.
  10. Thicken the Gravy: Press the 'Sauté' button again. In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry.
  11. Whisk in Thickener: Slowly pour the cornstarch slurry into the simmering liquid in the Instant Pot, whisking constantly. Allow the sauce to bubble and thicken for 1-2 minutes until it coats the back of a spoon.
  12. Add Cream: Turn off the Sauté mode. Stir in the heavy cream until fully incorporated and the sauce is beautifully rich and pale brown. Taste and adjust seasoning (salt and pepper) if necessary.
  13. Serve: Return the steaks to the pot, coat them in the creamy gravy, and serve immediately, garnished with fresh parsley.