Pressure Cooker Beef Stroganoff

For my diabetic husband, I serve this over a large bed of green beans, instead of noodles or pasta. For the rest of the family, they get both pasta and green beans. I’ve caught my husband eating a bowl of the leftovers, without any vegetables, as if it were a soup.

I’ve also made this with cut up boneless chicken breasts and chicken stock, when beef prices are too high.

Ingredients:

• 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 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.

Directions:

1. Place first 6 ingredients into the inner pot of your pressure cooker, including any juices from the mushrooms, and cook on 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.