I had some leftover steaks that were pretty tough, so I popped them into the pressure cooker with 1/2 a small diced red onion I had in the fridge, 3 cloves of minced garlic, and 1/2 cup of homemade vegetable stock for about 7 minutes.
While it was cooking, I mixed 1/3c light sour cream, 1/3 c cream cheese, 1/3 c of champagne I had open in lieu of wine, 1 tbsp. of paprika and 1 tbsp. of ground mustard together in a separate bowl.
I also added my 4tsp of flour to 2c of beef broth in a separate bowl.
When the beef was finished cooking, I added a package of fresh diced mushrooms and 4 tsp of flour/beef broth mix to the pot and stirred.
I then "tempered" the cream/wine mixture by adding a little of the hot liquid from the pot to the bowl of cream/wine mix and stirring, add then stir, add then stir. Do this until you've added about a cup of the hot liquid with the bowl of cream. This way the cream doesn't curdle when you put it into the pot of hot liquid (to me this is VERY important).
I simmered the liquid uncovered for about 20 minutes while I made some flat egg noodles to serve it over. This was quick, easy, and delicious. Next time I'll add some diced tomatoes from the garden for color.
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I had some leftover steaks that were pretty tough, so I popped them into the pressure cooker...