1 1/2 pounds lean beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 medium onion, chopped
1 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon flour
1 cup chicken broth
1 pound whole white button mushrooms
3 carrots cut into 1/2-inch chunks
2 stalks celery, chopped
1/4 cup roughly chopped fresh parsley
12 ounces egg noodles
Toss the beef with 1/2 teaspoon each salt and pepper.
Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the broth, mushrooms, carrots and celery.
Secure the pressure cooker lid and bring to high pressure over medium heat.
Once it reaches high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the parsley and salt and pepper to taste.
Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.
Divide the noodles evenly among 6 serving bowls and top with the beef stroganoff.