Pressure cooker beef stroganoff recipe

The experiment:

5 cloves garlic, sliced
1 medium onion, chopped
1 Tbsp butter
1 cube beef boullion
2/3 cup water
1 Tbsp soy sauce
1 Tbsp. Worcestershire sauce
1 lb block of beef (frozen)

Fry garlic and onion in butter, add water, beef bouillon, water and frozen blob of beef.  Turn on high, until the weight starts rocking, then hold that pressure for 25 minutes.  Actually, after 22 minutes, it smelled like it was burning, so I took it off and dropped the pressure fast by running cold water over the lid.  Yep, it was black on the bottom.  Hmm.. failure there.

But the beef was nicely cooked anyway.  Well, except the parts stuck to the bottom.

I pulled it out, chopped it (it was about the consistency of pot roast, but a bit dryer than it should have been), then started over with the same ingredients above, only in a skillet.  When the garlic was cooked, I added everything else.  When the water was boiling, I added a can of cream of mushroom soup and about 2 oz cream cheese.  Oh, and some black pepper.  I stirred it up and heated it through.


Total time taken 
25 minutes in the cooker (including raising to pressure), another 10 to remake everything.  Since I didn't thaw the meat first, this really was a quick meal -- it was ready a half hour early.  Next time, this should be reduced even further.


How'd it work?
It was overly salty, but was actually delicious over mashed potatoes.  I'll probably try this again, with more water (and a shorter cooking time) in the pressure cooker.