On a chopping board cut the beef into 4 cm pieces, the onion finely chopped and the finely chopped teeth and reserve.
In an Express® Pressure Cooker over high heat, heat the oil. Add the meat and onion. Season with salt and pepper. Cook about 5 minutes, stirring frequently, until the meat is browned and the onion begins to caramelize.
Integrates garlic, whiskey, mustard, ketchup and English sauce. Add the broth.
Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium and cook for 25 minutes.
Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!
Add the mushrooms, mushrooms or mushrooms or a mixture of them and close the pot again. Place on high heat. When the steam escapes, place the pressure regulator and reduce the heat to medium.
Let cook for 5 minutes. After this time turn off the heat and let cool.
Remove the regulator so that the steam escapes, open the Express® Pressure Cooker and add the cream little by little, tempering (mixing a cold ingredient with a hot ingredient little by little) so that the stew is not cut.
For the fettuccine to remain al dente (cooked but slightly hard so that it is not beaten), follow the package instructions, drain and mix carefully with the olive oil and garlic.
Season to taste with salt and pepper. Place the fettuccine in a serving dish and pour the stew over it. Serves hot.
