Beef Stroganoff with Fettuccine

This stew dates back to 1890, when it was a finalist in a culinary competition in St. Petersburg. It is a comforting recipe for the damp and cold months. It is also very yielding and can be prepared in advance.
Ingredients
6
Servings
  • 1 tablespoon olive oil
  • 3/4 kilos veal, lean beef cut into 4 cm pieces
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 60 milliliters whiskey
  • 1 tablespoon mustard
  • 1 1/2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 500 milliliters chicken broth
  • 250 grams white button mushrooms, cut into quarters
  • 1/4 cups sour cream
  • 500 grams fettuccine pasta
Preparation
45 mins
45 mins
Low
  • On a cutting board, cut the beef into 4 cm pieces, the onion medium chopped, and the cloves finely chopped and set aside.
  • In an Express Pressure Cooker® over high heat, heat the oil. Add the meat and the onion. Season with salt and pepper. Cook for about 5 minutes, stirring frequently, until the meat browns and the onion starts to caramelize.
  • Integrate the garlic, whiskey, mustard, ketchup, and Worcestershire sauce. Add the broth.
  • Close the Express Pressure Cooker® and put on the pressure regulator, place it on the stove over high flame for approximately 25 minutes or until a constant stream of steam escapes, then lower the flame to medium and cook for 25 minutes.
  • Remove the Express Pressure Cooker® from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker® and you're done!
  • Add the mushrooms, fungi, or fungus, or a mix of them and close the pot again. Place over high heat. When steam escapes, place the pressure regulator and reduce the heat to medium.
  • Let it cook for 5 minutes. After this time, turn off the heat and let it cool.
  • Remove the regulator to let the steam escape, open the Express Pressure Cooker® and gradually add the cream slowly, tempering (mixing a cold ingredient with a hot ingredient slowly) so the stew doesn't curdle.
  • To get the fettuccine to be al dente (cooked but slightly firm so it doesn't break), follow the package instructions, drain and carefully mix with the olive oil and garlic.
  • Season to taste with salt and pepper. Place the fettuccine on a serving platter and pour the stew over it. Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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