Heat the oil in the pressure cooker and brown the meat on both sides and set aside.
Sauté the onion, mushrooms and garlic until slightly soft. Add the rosemary and black pepper. Deglaze the cooker with red wine. Add the beef broth and diced tomatoes. Return the steak to the cooker. Lock the lid in place. Bring to 15 psi over high heat; immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 15 -18 minutes. Use the natural release method to open the lid. Transfer meat to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.
Meanwhile, bring the broth to a simmer, uncovered, and adjust seasoning to taste. Mix the cornstarch with 1/3 cup water and stir into the broth. Reduce the heat and continue stirring as the gravy thickens. Do not boil. Thinly slice the meat and arrange on a platter, passing the mushroom gravy at the table.
Serve with mashed potatoes or cooked noodles.
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|Serving Size: 1 Recipe (1394g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 27mg||1 %|
|Potassium 1470.8mg||39 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 26.4g|
|Protein 6.9g||10 %|
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Calories per serving: 316
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