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