Ingredients
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2 tablespoons canola oil
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1 1/2 lbs stew meat
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1 large onion, cut up
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4 carrots, peeled and cut into chunks
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4 red potatoes, cut into chunks
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salt & pepper (to taste)
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1 -2 teaspoon dried parsley
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8 -12 button mushrooms, rinsed and halved
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10 ounces condensed golden mushroom soup
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10 -20 ounces water
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1 -2 beef bouillon cube
Instructions
- Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear
- Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
- Lock the pressure cooker lid in place and bring to high pressure over high heat.
- Cook 15 minutes.
- Cool pot immediately and serve.
- If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.