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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a pressure cooker pan, heat the olive oil. Quickly sear the beef in batches until browned on both sides. Remove the meat with slotted spoon and set aside. | 2. Add the onion to the pan and sauté for 2 minutes until soft. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 minutes until thickened. | 3. Stir in the mustard, purée, cream and black pepper. Return the beef to the pan, cover and lock lid on pressure cooker. Bring to pressure. | 4. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally. | 5. Cook the pasta according to manufacturer’s instructions, drain and serve with the creamy Stroganoff. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rump	400	g	trimmed cut	356.0	0.0	79.2	2.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
plain flour	1	tablespoon		356.0	0.0	79.2	2.0
beef stock	300	ml		217.2891	23.6781	8.0205	10.2573
dijon mustard	1	tablespoon		356.0	0.0	79.2	2.0
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
fusilli	400	g		356.0	0.0	79.2	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.