A satisfying mouthful sensation of tender beef in addictive umami sauce. Satisfying meal bursting with layers & depths of bold flavors.
Ingredients
35.5 OZ / 1000 G marbled beef chuck roast
8 OZ / 230 G white button mushrooms
9 OZ / 250 G onion
3 CLOVES garlic
4.5 TSP white wine
1 TBSP olive oil
1 TSP paprika
2 TBSP flour
9 OZ / 250 ML greek yogurt
7 OZ / 200 ML beef stock
12.5 OZ / 360 G tagliatelle
1 PINCH salt
1 PINCH pepper
1 TSP kosher salt
Directions
Preheat the pressure cooker with oil using the sauté mode for 1 second / 360°F|180°C.
While the pressure cooker is preheating, slice the onion, mushrooms and garlic.
Season the beef and place it into the preheated pressure cooker. Cook for 5 minutes each side on sauté mode for 10 minutes / 360°F|180°C. Once done, remove and set aside.
Add onion, garlic and mushrooms to the pressure cooker, sauté using sauté mode for 8 minutes / 360°F|180°C. Add the flour and mix well until dissolve.
Pour white wine and cook for 1 minute / 360°F|180°C in sauté mode. Scrape the bottom of the bowl using a wooden spoon. Turn off the heat.
Slice the beef into 0.5 cm thick.
Add beef stock and beef, along with the meat juice. Pressure cook at high pressure for 8 minutes.
While the beef is cooking, heat a large pot with hot water and kosher salt. Bring it to boil. Add the pasta to the boiling water and cook for 10 minutes.
Once done, stir in the Greek yogurt to the pressure cooker using the keep warm mode for 1 minute and season with extra salt and pepper if necessary.
Place on a serving plate and layer the beef on top. Drizzle the sauce.
