- 2 tablespoons vegetable oil
- 1 pound cubed beef stew meat
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 (8 ounce) package sliced button mushrooms
- 1 (32 ounce) carton beef stock
- salt to taste
- ground black pepper to taste
- 1 (8 ounce) package wide egg noodles
- 3 tablespoons cornstarch
- 1/2 cup cold water
- 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.
- Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
- 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.
- Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
- 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, about 8 minutes. Drain and set aside.
- 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.
03/30/2018
recipepes.com
Simple Beef Tips and Noodles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
