This classic dish is a perfect midweek meal made in under half an hour.
Best served over rice or tagliatelle and garnished with fresh parsley. Make it healthier by serving with green beans on the side.
1 tbsp olive or cooking oil
680g beef, sliced
1 onion, chopped
240ml white wine
1 tbsp Dijon mustard
1 tbsp plain flour
250ml beef stock
450g chestnut mushrooms, sliced
2 carrots, chopped
2 celery sticks, chopped
75g crème fraiche
30g fresh parsley, chopped
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START then the oil and allow to heat. Add the beef and rotate regularly for ~4 minutes until browned, then add the onion and stir regularly for ~2 minutes until they begin to soften.
Add the wine, mustard, flour, stock, mushrooms, carrots and celery. Stir to combine then press CANCEL.
Put the lid on and close the pressure valve then select the MEAT function, adjust the time to 18 minutes and press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Stir in the crème fraiche and parsley, and season to taste.