Pressure Cooker Beef Stroganoff

By kathya5084

This pretty easy and straight forward. I have changed my original recipe and we like this one better, it renders a thicker sauce. Using the pressure cooker in the summer doesn't heat up the house! Serve with egg noodles and a salad and you are done!

Ingredients

• 2 pounds stew beef, cubed
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 Tablespoon olive or vegetable oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 cloves of garlic, minced
• 1 cup white wine (I use chardonnay)
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon flour
• 1 cup beef broth or stock
• 16 ounces baby portabella mushrooms, sliced
• 1 pound carrots, cut into 1/2 inch chunks (about 3 cups)
• 1/8 teaspoon allspice
• 4 ounces neufchatel cheese
• salt and pepper to taste

Details

Servings 6
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Season the beef with the salt and pepper.
With the pressure cooker's lid off, add oil to uncovered pressure cooker set on brown. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Brown in two batches, if necessary, to avoid steaming. Remove beef.
Add onion, and celery and sauté until vegetables are softened, about 5 minutes. Add garlic and saute 1 minute.
Add beef, sprinkle mixture with flour and stir.
Add white wine, dijon mustard and bring to a simmer and cook about 5 minutes. Add mushrooms, beef stock, carrots and allspice.
Securely lock the pressure cooker lid. Set the cooker for 20 minutes on high.
Let the pressure release naturally for 5 min before performing a quick release to release remaining pressure.
With cooker off, stir in the neufchatel cheese, and salt and pepper to taste. Serve over egg noodles.
Calories:
Beef 82 per ounce.
Carrots 41 per 1/2 cup.
Sauce - 78 per 1/2 cup.
Egg noodles - 221 calories per cup.