Pour about 1/4 cup water into the pot and add a steaming basket. Place 14 oz potatoes into the basket. Close the lid and switch the steam handle to ‘sealed.’ Select ‘meat/stew’ mode and steam for 3 minutes. Use a spoon to switch the steam handle to ‘venting.’ Wait for the steam to escape, then carefully open the lid. Add 10 oz broccoli to steam for 2 minutes in the same manner. Set the broccoli and potatoes aside and clean the pot.

While they’re steaming, in a large bowl, combine 18 oz ground beef, 1 egg yolk, 1/4 cup breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 2 tbsp all-purpose flour, and 1 tbsp whole milk. Stir until uniform. Divide the mixture into 8 portions, roll them into round balls, gently flatten, and place them on a plate. When the potatoes are done, move on to step 3 before going back to the meat.

Once the vegetables are done, release the steam again in the same manner. Remove the basket, discard the water, wipe the pot clean with a kitchen towel, and heat 1 tbsp olive oil under ‘sauté’ mode. Sear all 8 meat patties for 3.5 minutes per side, then place them onto a clean plate and set aside.

Using the same oil, cook 1 tbsp minced garlic and 2 oz chopped onions in the pot for about 1 minute, then stir in 1/2 tbsp tomato paste and cook for an additional 30 seconds, add remaining 1 tbsp flour, stir. Deglaze the pot with 1/4 cup red wine — scrape the bottom of the pot with a wooden spoon to loosen any stuck bits.

Add 6 oz brown mushrooms, 1/4 tsp salt, 1/2 tsp pepper, 1/2 tbsp Worcestershire sauce, 2 tsp brown gravy mix, and 1 tsp mustard. Stir and cook for 1 minute. Add 1 1/2 cups chicken broth along with the beef patties, close the lid, switch the steam handle to ‘sealed,’ and cook on ‘meat/stew’ mode for 7 minutes.

Manually release the steam as instructed, then select ‘sauté’ and reduce the sauce for about 3 minutes.

Sprinkle with 2 tbsp chopped parsley and serve with the steamed vegetables.