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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:
- 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.
- Use quick release method to depressurize your cooker, and carefully remove the lid.
- Turn your pressure cooker on medium-high, without the lid.
- Add the corn starch to the water and mix well.
- Add to pressure cooker, slowly, stirring constantly, till contents of pressure cooker is thickened and bubbly.
- Turn off and unplug pressure cooker.
- Stir in sour cream till well blended.
- Serve over noodles or linguine, add vegetables, and fresh ground black pepper, as desired.
Serves at least 6 hungry people.
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