• 1 large package beef cubes (about 2.5 lbs), fat trimmed off
• 1 large Spanish onion, cut up
• 4 cloves garlic, chopped fine
• 2 small cans mushrooms, stems & pieces, undrained (no salt added)
• 1 32oz container Swanson unsalted beef stock
• 1 cup dry white wine (Pinot Grigio works well)
• 4-6 TBS corn starch
• 1/2 – 3/4 cup cold water
• 16 oz fat free sour cream
• 1-2 bag(s) frozen vegetables, your choice (I prefer green beans), cooked according to package instructions.
• 2 lbs whole wheat noodles or linguine, cooked al dente (I prefer Luigi Vitelli whole wheat linguine)

1. Place first 6 ingredients into the inner pot of your pressure cooker, including any juices from the mushrooms, and cook on soup/stew setting for 40 minutes OR high pressure for 20 minutes.
2. Use quick release method to depressurize your cooker, and carefully remove the lid.
3. Turn your pressure cooker on medium-high, without the lid.
4. Add the corn starch to the water and mix well.
5. Add to pressure cooker, slowly, stirring constantly, till contents of pressure cooker is thickened and bubbly.
6. Turn off and unplug pressure cooker.
7. Stir in sour cream till well blended.
8. Serve over noodles or linguine, add vegetables, and fresh ground black pepper, as desired.

Serves at least 6 hungry people.

NOTES: I chose not to add salt to this recipe, to make it healthier. Same with my choice to use fat free sour cream and whole wheat noodles or linguine. I would suggest following the recipe, the first time, then making any desired adjustments, next time. You might find it’s perfect as is, and there is no good reason to kill yourself sooner with excessive amounts of fat, sodium, and refined white flour pastas, if you don’t have to.

Also, see my tips on cooking with wine.