Beef Stroganoff with Egg Noodles

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 1½lbs beef chuck, cut into 1-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1T olive oil
• 1 medium onion, chopped
• 1c dry white wine
• 1t Dijon mustard
• 1T all-purpose flour
• 1c low-sodium beef broth
• 1lb whole white button mushrooms
• 3 carrots, cut into ½-inch chunks
• 2 celery stalks, chopped
• ¼c Neufchatel cheese
• ¼c roughly chopped fresh parsley
• 12oz whole wheat egg noodles, cooked

Directions

1. Toss beef with ½t of salt and ½t fresh ground pepper.
2. Set to "sear" and add oil.
3. Add beef and brown on all sides, about 4 min.
4. Add onions, stirring frequently until onions soften and begin to brown, about 4 minutes.
5. Add white wine, mustard, and flour. Bring to a simmer and cook until liquid is reduced by half, about 2 minutes.
6. Add beef broth, mushrooms, carrots, and celery.
7. Close lid and lock. Set to "meat/stew" and adjust for 18 minutes.
8. When done, quick release until all pressure is released.
9. Open and stir in Neufchatel cheese and add parsley. Add salt and fresh ground pepper to taste.
10. Serve over cooked egg noodles, prepared according to package.