The night I made this, it was cold and damp outside... enter more comfort food!
My cooking ways have given way to heartier meat dishes this season; the beef I purchased for this was a single pound of hormone-free extra lean stew meat (perfect for high pressure cooking, so that it gets tender). It was easy to fill in the gaps with a bunch of cremini mushrooms, straight from an Illinois farm. Next time, though, I'd like to double the recipe.
This dish was prepared in a pressure-cooker; though I haven't tried it, I'm sure it would also work on the stove top or a cozy baking dish.
1 lb beef stew meat
3 T olive oil
2 T flour
1 onion, chopped
2 cloves garlic, pressed or minced
1 c broth (I used a veg bouillion cube)
1 T Worcestershire sauce
1 c sour cream
sea salt & pepper
egg noodles, cooked for serving
paprika for garnish (optional)
In the bottom of the pressure cooker, brown the meat in the oil. Add onions, cook about a minute. Add flour, and coat beef and onions. Add the rest of the ingredients, except the sour cream. Seal the lid and start building pressure inside the cooker. Once the pressure has built up, let it cook for about 20 minutes. After the pressure has been released, stir in the sour cream and season. Serve with the cooked egg noodles, and sprinkle with a little paprika.