Pressure Cooker Beef Stroganoff
This beef stroganoff uses lean beef chuck for a high-protein feast.
Equipment
- 1 Instant Pot
Ingredients
- 1 1/2 pounds beef chuck roast cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 ea onion medium, chopped
- 1 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose flour
- 1 cup beef broth low-sodium
- 1 pound white button mushrooms whole
- 3 ea carrots cut into 1/2-inch chunks
- 2 ea stalks celery chopped
- 1/4 cup neufchatel cheese
- 1/4 cup parsley roughly chopped, fresh
- 12 ounces egg noodles
Instructions
- 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.
Nutrition
Calories: 527kcalCarbohydrates: 46gProtein: 34gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 133mgSodium: 321mgPotassium: 842mgFiber: 3gSugar: 3gVitamin A: 430IUVitamin C: 5mgCalcium: 64mgIron: 4mg
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