1-1/2 lb sliced rump or bottom round beef
1 cup flour
1 envelope Lipton Beefy Onion Soup Mix
3 tbsp. olive oil
1 lg. Vidalia onion minced
1 tbsp. grated fresh horseradish
1 tbsp. minced elephant garlic
1-1/2 cups beef broth
1 8 oz. can tomato sauce
1 tbsp. cornstarch mixed with 1/4 cup cold water
salt and pepper, as desired

Set pressure cooker to browning function and add olive oil. Mix flour with Lipton soup mix and dredge beef slices. Brown beef and set aside. Saute onion, horseradish and elephant garlic in remaining oil on browning function. Remove when onions are translucent. Place layer of beef in cooker and top each piece with 1 tbsp. Of onion mixture. Repeat with remaining beef slices and onion mixture. Pour beef broth and tomato sauce around beef. Set pressure cooker to high pressure and cook for 25 minutes. When cooking is complete, immediately stir in corn starch slurry to thicken gravy.

Serve with mashed potatoes and carrots.

Submitted by: Marie McDonald