Beef Stroganoff

2 lb inexpensive beef roast cut in cubes
Kosher salt
Fresh ground black pepper
flour
3 T butter
2 T canola oil
4 T minced shallot
1 1/2 t minced garlic
1 1/2 lb mushrooms thickly sliced
3-3 1/2 c beef stock
1/2 T Dijon mustard blended into 2T of the beef stock
2 beef bouillon cubes dissolved in beef stock
4 T sour cream

1-Place beef cubes in pressure cooker with a little water and pressure cook until they are tender and done*

2-Heat an electric skillet to it's hottest temperature. Add 1 T butter and 1 T oil. Add shallot, garlic and mushroom to the skillet and saute until brown. Add a couple teaspoons flour over the top of the vegetables and toss to coat. Salt and pepper the mixture.

3-Deglaze the pan with a little beef stock, scrape up any stubborn yummy bits on the bottom.

4-Add the meat (drained please),and mustard to the skillet. Add the beef stock to barely cover and simmer for about 20 minutes stirring occasionally, and adding another sprinkling of flour if sauce needs to thicken more.

5-Stir in sour cream and serve over egg noodles or rice.

*If you don't have a pressure cooker, brown the meat before you cook the vegetables. Remove it while you saute the mushrooms and add back in in step 4. Increase cooking time to 45 minutes to an hour to make meat fall off the bone tender. You may have to use more beef stock too.