This is one of my family’s favourites; it’s a great starter recipe for using a pressure cooker. It is wonderful any time of year, but we like it best in the cooler weather. Very quick and easy to make after a day at work. It can also be made in a slow cooker.
Ingredients:
2 tablespoons vegetable oil
1 pound cubed beef stew meat
1 large onion, diced
2 cloves garlic, minced
1 (8 ounces) package of sliced button mushrooms
1 (32 ounces) carton of beef stock
salt to taste
ground black pepper to taste
1 (8 ounces) package wide egg noodles
3 tablespoons cornstarch
½ cup cold water
Directions / Instructions
Step 1
Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
Step 2
Lower the heat to medium and add onion; cook and stir until the onion has softened and turned translucent about 5 minutes. Stir in garlic and mushrooms and continue to cook for about 5 minutes more, until garlic is fragrant but not brown.
Step 3
Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
Step 4
Reduce the heat to low, maintain full pressure, and cook for 20 minutes.
Step 5
While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often for about 8 minutes. Drain and set aside.
Step 6
Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.
source – cooking365.co.za
