It’s no secret that I love using my pressure cooker, it is a great way to prepare meals and still have time to do whatever else you need to do. Being as we work full time and I don’t always want to spend hours in the kitchen. It is nice to have this handy little gadget to make life that much easier for me and my family.
This is a fantastic comfort food, and if you make enough of it, tastes even better a few days later. I can testify to this as I was digging into it several days after I made it.
2 pounds stew beef
2 tablespoons butter
1 cup mushroom sliced
32 oz beef broth
2 onions – sliced (I used red and white)
2 tablespoons garlic – minced
Salt and pepper to taste
3 tablespoons corn starch and ½ cup water. Mixed together and set aside
Egg noodles cooked according to the package directions.
Set pressure cooker to brown. Heat butter and add meat.
Turn meat until browned on all sides.
Remove the meat from the pot and add the onions
Cook the onions until they are translucent, add the garlic and mushrooms
Cook for about 3 minutes then add the beef back to the pot
Add the beef stock and salt and pepper. Cover and set to 80 pressure for thirty minutes.
(It will be done but I like my meat to fall apart like butter so I cooked it an additional 30 minutes)
While still hot, add the slurry and stir. The liquid should start thickening, and you will have great gravy.
Serve over noodles and watch it all disappear!
I hope you like this post, and as always I can be reached at LauralovingLife@hotmail.com