Ingredients

• 2 tablespoons vegetable oil
• 1 pound cubed beef stew meat
• 1 large onion , diced
• 2 cloves garlic , minced
• 1 , 8 ounce
• 1 , 32 ounce
• salt to taste
• ground black pepper to taste
• 1 , 8 ounce
• 3 tablespoons cornstarch
• 0.5 cups cold water

Instructions

1. 1 Heat oil in a pressure cooker over medium-high heat and stir in beef cubes. Cook until browned on all sides; remove beef cubes and set aside. Drain and discard excess grease.
2. 2 Lower heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook until garlic is fragrant but not brown, about 5 more minutes.
3. 3 Pour in beef stock, beef cubes, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
4. 4 Reduce heat to low, maintaining full pressure, and cook for 20 minutes.
5. 5 While stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles; cook, stirring often, until tender, about 8 minutes. Drain and set aside.
6. 6 Remove the pressure cooker from heat and allow pressure to drop naturally. Dissolve cornstarch into 1/2 cup cold water. When pressure has dropped, remove the lid and whisk in cornstarch mixture.
7. 7 Bring beef and mushrooms back to a boil; cook, stirring constantly, until sauce has thickened, about 2 minutes. Pour beef over noodles and serve.

Nutrition per serving