2 lbs. lean beef sirloin tip or round, cut into 1-1/2″ x 1/2″ strips
1 tsp. fresh garlic, minced
2 Tbs. olive oil
3 Tbs. flour
one 14-oz. can low-sodium beef broth
3 Tbs. fresh basil, chopped divided
1 cup dry red wine
1 lb. whole small mushrooms
1 lb. frozen pearl onions
1/4 tsp. freshly ground black pepper or to taste
Kosher salt to taste
1 pkg. cooked noodles
Preparation:
In a large nonstick skillet, saute beef and garlic in olive oil over high heat until evenly browned. With a slotted spoon, remove beef to cooker, leaving oil in skillet. Add the flour to skillet, and whisk lightly to combine. Set aside.
Add broth, one tablespoon of the basil, and wine to cooker. Cover, securing the lid, and bring to high pressure. Reduce heat by maintaining that high pressure. Cook for 10 minutes.
Quick release the pressure by running under cool water. When the pressure has dropped, carefully remove lid away from you. Add mushrooms and onions. Secure the lid, bringing the pressure back up, and cook for three more minutes. Serve over hot noodles.
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