• 1 ½ kg piece eye round beef
• 3 large sliced onions
• 2 meat broth cubes
• 300 ml dry red wine
• 200g sliced mushrooms
• 1 tablespoon Milhena corn starch
• 1 cup water to dissolve Milhena corn starch
• Homemade spices to taste

PREPARATION:

Clean the eye round leaving a little fat, rub homemade spices all over it, and cover the bottom of a pressure cooker with half the onion slices. Crush 1 broth cube over the onions, place the eye round and the remaining onion slices in the pan.

Crush another broth cube, put lid on and cook for 30 minutes after pressure starts. Remove lid, turn the meat over and cook for 30 more minutes.

After that, slice the meat to check if it is cooked (if not, cook under pressure for a few more minutes), then arrange the meat slices in a glass tray.

In the cooker, add the wine and Milhena corn starch dissolved in water. Add the sliced mushrooms and let them boil until thick, stir continuously to avoid lumps. Pour it over the slices of meat and serve with shoestring potato and white rice.

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