Pour the Worcestershire sauce and balsamic vinegar over meat and marinade at least an hour in the fridge. Heat half the butter and olive oil until it sizzle on fry function. Fry half the steak cubes until they have browned. Remove and set aside. Heat the remaining butter and oil and repeat process with remaining meat, set aside when sealed.
Fry onion, garlic, chillies and paprika in same oil and butter till onion is soft. Add the flour and stir till onion is covered. Add the red wine, beef stock, tomato paste, bay leaves and salt. Stir well and bring to boil, put the steak and juices back in the pot. Cancel fry option, put lid on and set pressure cooker to meat function 15 minutes.
When time is up, add sweet chilli and peri-peri sauce and stir thoroughly.
Let simmer for a few minutes.
Serve on chips or rice. This was served with chips and 2 ingredient naan bread.

Recipe and photo: Adél Annadale