I have discovered a new way of cooking and I love it.  I just recently purchased a pressure cooker and talk about having meals in minutes.  Wow it is fantastic!

This is the way to go if you don’t feel like cooking but still have some really nutritious meals.  There are so many recipes to choose from, I just can’t believe how fast it is.  I decided to let it sit on the counter because I am finding that the more accessible it is, the more I use it.  Like for lunch, the Mayor and I now usually have vegetables, only taking 6 minutes.  Whether it be potatoes, carrots, squash, broccoli you name it, 6 minutes is amazing!

This recipe is the 2nd one I made.  The first being chicken, vegetables, rice and cheese, which was easier then this one.  I didn’t take pictures because I wanted to see how it would turn out.  I will definitely make it again and share.

We liked this one also, so here is the recipe.

RECIPE

INGREDIENTS

1Lb. Stewing Beef

1 Chopped Onion

1/4 cup Chopped Parsley (OPT.)

Couple Glugs Olive Oil

2 Tablespoons Butter

1 Minced Garlic Clove

1 1/2 Cups Beef Soup

1/4 Cup Red Or White Wine

1 Cup Sour Cream

1/2 Cup Flour

Egg Noodles, Cooked, To Taste

Salt And Pepper, To Taste

PREPARATION

In a pot of boiling water cook egg noodles according to package directions, set aside.

Put a couple of glugs of oil and 2 tablespoons of butter into  pressure cooker preheated for 5 minutes and timer set for 20 minutes.

Add 1 lb stewing beef, chopped onions, garlic, 1/4 cup chopped parsley and 1 teaspoon paprika. Brown.

Add 1 1/2 cups of beef soup,  1/4 cup of wine and 4 cups of sliced mushrooms.

Cover and set time for 20 minutes. When cooking is complete release the pressure and add 1 cup of sour cream mixed with 1/2 cup of cold beef soup and 1/2 cup flour  Mix with the contents of the pot constantly mixing until it has thickened.  If you would like it thicker add more flour or if you would like it thinner add soup or water.

Serve on egg noodles.

ENJOY!