When you butcher your own animals, sometimes you get experience with cuts you’ve not cooked before.  For Nana, she was excited to find a new way to use our stew meat and her electric pressure cooker.  Of course, if you’re experienced with a pressure cooker, you can use a traditional stovetop one.

Ingredients

• 6 pounds stew meat
• salt to taste
• pepper to taste
• 6 tablespoons olive oil
• 6 cloves garlic, minced
• 1 onion, diced
• 16 ounces white mushrooms, sliced
• 2 tablespoons thyme
• 4 tablespoons flour
• ¾ cup dry sherry
• 8 cups beef broth
• 2 teaspoons Worcestershire
• 1 – 12-ounce package egg noodles
• 3 cups sour cream
• 2 tablespoons parsley

Instructions

• Set an electric pressure cooker to high.
• Season beef with salt and pepper, then pan-fry in olive oil for about 3-4 minutes each side.
• Remove beef from heat and set aside.
• Add garlic, onion, mushrooms, and thyme.
• Cook, stirring occasionally, until tender for about 3-4 minutes.
• Whisk in flour until lightly browned (about 1 minute).
• Stir in dry sherry making sure to scrap brown bits off the bottom of the pot.
• Stir in beef broth and Worcestershire. Add beef back.
• Select manual setting and pressure on high for 12 minutes. When finished cooking, quick release.
• Stir in egg noodles. Select manual setting and pressure on high for 5 minutes.
• When finished cooking, quick release.

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8