Creamy Beef and Broccoli Noodle Bowl - Pressure Cooker

Photo: Chef Somer

Ingredients

1/2 pound beef stew

1/4 cup all purpose flour

1 tablespoon garlic powder

1 teaspoon black pepper

1 1/2 teaspoons Hungarian Paprika

1 teaspoon salt

1/4 cup Sherry or apple juice

1 tablespoon Worcestershire sauce

1 tablespoon low sodium soy sauce

1/2 pound angel hair pasta

2 cups water or beef broth

1 small head broccoli, cut into florets

Preparation

In a large pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente. 3 minutes before the pasta is done, toss in the broccoli and cook for a few minutes till pasta is done.

In a small bowl, mix flour and spices (garlic, salt, pepper, paprika). Toss beef into the flour mixture. Set aside for 3 minutes and then toss the beef into the flour mixture once more.

Heat pressure cooker, then add oil and heat until it glistens. Add the coated beef and brown on both sides. Then add sherry, broth or water, soy sauce, and Worcestershire sauce. Bring to a boil, stirring occasionally. Close cover and bring to high pressure, then pressure cook for 15-20 minutes. Remove from heat, reduce pressure, and remove cover. You will notice that the broth has turned into a light sauce.

Drain pasta and broccoli then add into the beef and sauce. Serve in bowl and top with Parmesan cheese or roasted almonds.