Pressure Cooker Creamy Beef Stroganoff

2 pounds boneless beef top round steak, cut into thin strips
1 tablespoon vegetable oil
Onion, coarsely chopped (about 1 1/2 cups) 
12 ounces white mushrooms, sliced (about 4 cups)
3 cloves garlic, minced
2 cans Campbell's® Condensed Cream of Mushroom Soup
1/4 cup Swanson® Beef Broth or Swanson® Beef Stock
3 tablespoons Worcestershire sauce
1/2 cup sour cream
12 ounces (about 7 cups) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley (optional) 

Step 1

Season the beef as desired.  Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat.  Add the beef and cook until browned, stirring occasionally.  Add the onions, mushrooms and garlic and cook until the vegetables are tender-crisp, stirring occasionally.  Stir in the soup, broth and Worcestershire.

Step 2

Close and lock the lid.  Bring to full pressure over high heat, then reduce the heat to medium-low.  Cook for 25 minutes.

Step 3

Do not open the cooker until the pressure has dropped.  Stir in the sour cream.  Season to taste.  Serve over the noodles.  Sprinkle with the parsley, if desired.