beef strogenoff recipe and cooking demonstration with power cooker plus

http://www.powerpressurecooker.com/rsp_details.php?rpid=121

Ingredients 2 pound beef cut it 1 inch cubes (eye round)
3 tablespoon olive oil
0.5 cup flour (substitute potato starch) *
1 Medium onion, chopped
2 cup Beef broth
3 clove garlic, mined
2 tablespoon Tomato paste
1 tablespoon Worcestershire sauce
2 cup sliced mushrooms
0.25 cup flour
0.5 teaspoon salt
0.25 teaspoon pepper
1 cup sour cream – save for last step

Directions
Cut beef round steak into 1-inch cubes, coat in 1/4 cup flour, and brown in olive oil 2.
*Substituting with potato starch will make recipe Gluten Free.
Place the inner pot into the Pressure Cooker. Place the oil in the inner pot. Press the Sou/Stew button.
In small batches, sauté the beef in oil until browned on all sides. Add in the flour to make a roux.
Sauté onion, and garlic. Cook until translucent.
Add remaining ingredients and stir.
Place the lid on the Pressure Cooker and Lock. Switch the Pressure Release Valve to Closed. Press the MEAT/CHICKEN button. Press the TIME ADJUSTMENT button and set to 20 minutes.
Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the lid.
Stir potato flakes to thicken the sauce. Stir in gently and it will thicken 2-3 minutes with the heat. If you want it thicker add more potato flakes.
Stir in the sour cream
Serve over cooked egg noodles.