Pressure cookers take the pressure off you, making it easy to cook long-braise dishes for weeknight dinners. This beef stroganoff uses lean beef chuck for a high-protein feast.
Directions for: Food Network Kitchen's Pressure Cooker Beef Stroganoff
Ingredients
1 lb(s) lean beef chuck, cut into 1" pieces
Kosher salt and freshly ground black pepper
1 Tbsp olive oil
1 medium onion, chopped
1 cup dry white wine
1 Tbsp Dijon mustard
1 Tbsp all-purpose flour
1 cup low-sodium beef broth
1 lb(s) whole white button mushrooms
3 carrots, cut into 1/2" chunks
2 stalks celery, chopped
cup Neufchatel cheese
cup roughly chopped fresh parsley
12 oz whole wheat egg noodles
Directions
1. 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.
2. 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 neufchatel, parsley and salt and pepper to taste.
3. Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.
4. Divide the noodles and beef stroganoff evenly among 6 serving bowls.
Tips and Substitutions
Special equipment: Pressure cooker
Source and Credits
Courtesy of Food Network Kitchen
See more: Beef, Cheese, Dinner, Main, Pasta, Vegetables