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.
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 442 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 81 milligrams
- Sodium
- 407 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 8 grams
- Protein
- 37 grams
- Sugar
- 5 grams
Ingredients
1 1/2 pounds lean beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 medium onion, chopped
1 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon all-purpose flour
1 cup low-sodium beef broth
1 pound whole white button mushrooms
3 carrots, cut into 1/2-inch chunks
2 stalks celery, chopped
1/4 cup neufchatel cheese
1/4 cup roughly chopped fresh parsley
12 ounces whole wheat egg noodles
Directions
Special 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.
