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Classic Beef Stronganoff: What you will need: Stew meat, beef stock, mushrooms, sour cream. Fast-cook directions: 1 Package meal mix; 1 tbsp oil; 2 lbs Beef stew meat, 1 inch cubes; 2 Cups sliced mushrooms; 2 1/4 Cups beef stock; 1 Cup sour cream. (1) Remove pockets and set outside. Set multi-cooker to saute setting. When hot, add oil. Working in 2 batches, add beef and cook until browned on all sides, about 4 to 6 minutes, set aside. (2) Add mushrooms; saute on additional 3 to 4 minutes. Add beef back, along with the two packets, coating meat before ading beef stock. Stir well to combine. (3) Cook on manual high pressure 12 minutes. Quick release pressure according to manufacturer’s directions. Carefully open lid. (4) Add pasta; stir to combine; cover and seal lid. Cook on manual high pressure 5 minutes. Quick release pressure. Carefully open lid. (5) Just before serving, add sour cream. Stir to combine. Slow-cook directions: 1 package Meal mix; 2 lbs Beef stew meat, 1 inch cubes; 2 1/2 Cups beef stock; 1 Cup sour cream. (1) Combine pockets and stock in a slow cooker. Whisk to combine. Add beef and stir to combine. Cover and cook for 8 to 10 hours on low or 4 to 6 hours on high. (2) 30 minutes before end of cooking, add pasta and mushrooms. Stir to combine. (3) Just before serving, add sour cream; stir to combine. Tip: Garnish with fresh chopped chives or parsley.
Pasta (Wheat Flour, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid), Seasoning Blend (Potato, Buttermilk, Whey, Potato Starch, Mushroom, Yeast Extract, Onion, Caramel Color), Vegetable Blend (Onion, Mushroom).
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