equipment: Pressure cooker
the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a
pressure cooker over medium-high heat. Add the beef and cook, stirring
occasionally, until browned on all sides, about 4 minutes. Add the
onions and cook, stirring frequently, until the onions soften and begin
to brown, about 4 minutes. Add the white wine, mustard and flour, bring
to a simmer and cook until reduced by half, about 2 minutes. Add the
beef broth, mushrooms, carrots and celery.
the pressure cooker lid and bring to high pressure over medium heat.
Once at high pressure, cook for 18 minutes. Remove from the heat and,
using the quick-release valve, carefully open. Stir in the neufchatel,
parsley and salt and pepper to taste.
bring a pot of water to a boil and cook the egg noodles according to
package directions. Drain and keep warm.
the noodles and beef stroganoff evenly among 6 serving bowls.