Pressure Cooker Beef Stroganoff With Pasta

• beef rump, trimmed and cut into sticks↗400 g
• olive oil↗2 tablespoons
• small onion, finely chopped↗1
• plain flour↗1 tablespoon
• beef stock, from 1 mushroom cube↗300 ml
• Dijon mustard↗1 tablespoon
• tomato puree↗1 tablespoon
• sour cream↗3 tablespoons
• black pepper↗1⁄2 teaspoon
• fusilli (Spirals or Twists)↗400 g

Step-by-step instructions

1. 1

   In a pressure cooker pan, heat the olive oil. Quickly sear the beef in batches until browned on both sides. Remove the meat with slotted spoon and set aside.

2. 2

   Add the onion to the pan and sauté for 2 minutes until soft. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 minutes until thickened.

3. 3

   Stir in the mustard, purée, cream and black pepper. Return the beef to the pan, cover and lock lid on pressure cooker. Bring to pressure.

4. 4

   When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.

5. 5

   Cook the pasta according to manufacturer’s instructions, drain and serve with the creamy Stroganoff.