Pressure Cooker Beef Stroganoff
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.
Recipe courtesy of Food Network Kitchen
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 6 servings
1 1/2 pounds lean beef chuck, cut into 1-inch piecesKosher salt and freshly ground black pepper1 tablespoon olive oil1 medium onion, chopped1 cup dry white wine1 tablespoon Dijon mustard1 tablespoon all-purpose flour1 cup low-sodium beef broth1 pound whole white button mushrooms3 carrots, cut into 1/2-inch chunks2 stalks celery, chopped1/4 cup neufchatel cheese1/4 cup roughly chopped fresh parsley12 ounces whole wheat egg noodles
DirectionsSpecial equipment: Pressure cooker
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.
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.
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.
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