Top blade steaks smothered in mushrooms & onions from All About Braising: The Art of Uncomplicated Cooking (page 217) by Molly Stevens

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Notes about this recipe

  • Eat Your Books

    Can substitute button mushrooms for cremini mushrooms.

  • ozzzzzz22 on May 16, 2026

    Despite the note saying they’re stocked everywhere these days, I could not find top blade steaks at my local grocery stores. So I bought around 3 lbs of brisket and cut it into a few pieces to use instead. Cooked as directed for about 2 hours on the stove top but the meat was completely dense and not tender at that point so I dumped the whole thing in the instant pot and pressure cooked it for another 35 mins. It came out so tender and delicious after that. I shredded the meat, added it back to the sauce, and served it over mashed sweet potatoes. Next time I’d just skip the stovetop and make it entirely in the instant pot. I’d go maybe 45-60 mins for the pressure cook. I feel like a lot of the braises in this book are more bulletproof if you do them in an instant pot, in fact.

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