Pressure Cooker Beef Stroganoff
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Olive Oil1 medium
Onion (chopped)1 cup
White Wine (dry)1 tbsp
Dijon Mustard1 tbsp
All-Purpose Flour1 cup
Beef Broth (low-sodium)2 stalks
Celery (chopped)1 cup
Neufchatel CheeseDirections:
1
Special equipment: Pressure cooker Toss the beef with 1/2 teaspoon each salt and pepper
2
Heat the oil in a pressure cooker over medium-high heat
3
Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes
4
Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes
5
Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes
6
Add the beef broth, mushrooms, carrots and celery
7
Secure the pressure cooker lid and bring to high pressure over medium heat
8
Once at high pressure, cook for 18 minutes
9
Remove from the heat and, using the quick-release valve, carefully open
10
Stir in the neufchatel, parsley and salt and pepper to taste
11
Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions
12
Drain and keep warm
13
Divide the noodles and beef stroganoff evenly among 6 serving bowls