Pressure Cooker Beef Stroganoff
Pressure cookers take the pressure off you, making it easy to cook long-braise dishes for weeknight dinners.
- 1 1/2 pounds lean beef chuck, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon whole wheat all-purpose flour
- 1 cup low-sodium beef broth
- 1 pound whole white button mushrooms
- 3 carrots, cut into 1/2-inch chunks
- 2 stalks celery, chopped
- 1/4 cup light sour cream
- 1/4 cup roughly chopped fresh parsley (optional)
- 12 ounces whole wheat egg noodles
- Toss the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots and celery. Bring it to a boil.
- Secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the sour cream, parsley and salt and pepper to taste.
- Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.
- Divide the noodles and beef stroganoff evenly among 6 serving bowls.