Beef Stroganoff in a Pressure Cooker

Ingredients:

• 700g lean beef, cut into 3cm pieces
• Table salt and freshly ground black pepper
• 1 tbsp. l. olive oil
• 1 medium onion, finely chopped
• 1 cup dry white wine
• 1 tbsp Dijon mustard
• 1 tbsp. plain flour
• 1 cup unsalted beef broth
• 450 g whole champignons
• 3 carrots, cut into 1.5 cm pieces
• 2 chopped celery stalks
• 0.25 cups Neuchâtel cheese
• 0.25 cup coarsely chopped fresh parsley
• 340 g whole grain egg noodles
• Special equipment: pressure cooker

Preparation:

1. Stir the beef with 1/2 teaspoon of salt and pepper. Heat the oil in a pressure cooker over medium heat. Add the beef and cook, stirring, until browned on all sides, about 4 minutes. Add the onion and cook, stirring constantly, until softened and lightly browned, about 4 minutes. Add the white wine, mustard, and flour, bring to a simmer, and cook until the liquid is reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots, and celery.
2. Close the pressure cooker lid and turn the heat to medium. Cook, covered, for about 18 minutes. Remove from heat and, using the release valve, carefully open the lid. Add Neuchâtel cheese, parsley, and salt and pepper to taste.
3. Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.
4. Divide noodles and beef stroganoff among 6 serving bowls.
   
   
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