Quick Beef Stroganoff
3 lbs. cubed beef (chuck, round, or stew meat)
2 Tbsp. oil
3 Tbsp. flour
1/2 onion sliced in three
2 cup water
1 can 10-1/2 oz. beef consomme
2 Tbsp. Worcestershire sauce
1 tsp. salt or to taste
2 Tbsp. chopped parsley
1 can mushrooms (buttons or sliced)
1 can 10-1/2 oz. cream of mushroom soup
1/2 cup. sour cream (1 cup for richer gravy)
Cut meat into cubes, shake with flour in bag, brown in oil in pressure pot. Add onion, water, consomme, Worcestershire sauce, salt, pepper, and parsley. Cook under pressure 12 minutes. Remove onions, thin mushroom soup in separate container with broth until smooth enough to add to meat and balance of broth. Add sour cream last. Heat but do not boil. Serve with cooked rice or broad noodles. If pressure cooker is not used; simmer meat 1/2 to 1 hour or until tender. Serves 4 to 6.
