Stroganoff

2.5 lbs stew meat
1 T dry beef bouillon
2 t pepper
1 1/2 t salt
2 T olive oil
1 medium white onion
8 oz mushrooms
1 bulb garlic
1/3 C or 42 g AP flour
4 C boiling water
2 T Worcestershire sauce
16 oz wide egg noodles
1 C sour cream
1 10.5 oz cans beef consommé
4 T parsley, chopped
Frozen peas

Begin at least 2 hours ahead of time.
Cut beef into 1-inch cubes.
Place in pot.
Add bouillon, pepper, salt, and olive oil.
Separately, dice onion and slice mushrooms and set aside.
Set to High Sauté.
Stir beef occasionally 8 mins or until brown on all sides.
Remove beef and set aside.
Add onion and mushrooms, stirring occasionally 7 mins or until nearly tender.
Mince in garlic, stirring 1 min.
Add beef.
Sprinkle in flour, stirring occasionally 2 mins or until flour is brown.
Add boiling water and Worcestershire.
Pressure Cook High 12 mins.
Turn Keep Warm Button off.
Natural Release Pressure.
Add pasta.
Pressure Cook High 4 mins.
Turn Keep Warm Button off.
Meanwhile, microwave frozen peas.
Natural Release Pressure.
Stir in sour cream and beef consommé.
Chop parsley and add.
Serve with frozen peas.

therecipecritic

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