Recipe Image

Pressure-Cooker Beef & Noodles

  • 25 m
  • 25 m
Diabetic Living Magazine
“Turn leftover pressure-cooked roast beef into another easy dinner with this classic beef and noodles recipe. Plus, this hearty noodle dish is packed with veggies for a mouthwatering comfort food meal you can feel good about.”

Ingredients

    • 1 tablespoon olive oil
    • 2 carrots, sliced
    • 2 cups fresh mushrooms
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 2 cups shredded pressure-cooked beef roast (see associated recipe)
    • 1½ cups reserved beef cooking liquid (see associated recipe) and/or reduced-sodium beef broth
    • 2 cups cooked egg noodles
    • 2 tablespoons cold water
    • 1 tablespoon cornstarch
    • ¼ cup snipped fresh parsley

Directions

  • 1 Heat oil in a large skillet over medium heat. Add carrots, mushrooms, onion and garlic. Cook, stirring occasionally, until carrots are tender, about 10 minutes.
  • 2 Add beef and reserved cooking liquid (or broth) to the vegetable mixture. (If necessary, add broth to make 1½ cups liquid.) Add noodles.
  • 3 Whisk cold water and cornstarch in a small bowl. Stir into the noodle mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Sprinkle with parsley.
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