Pressure Cooker Beef Stroganoff

By zhanghengshuo

6 Person

50 Minutes

462 Calories

Pressure Cooker Beef Stroganoff. Tastes like it's been cooking for hours! I used the Cuisinart 6- Quart Electric Pressure Cooker for this recipe. Mushrooms are often used in beef stroganoff, however, some people don't like them. If you choose to add them, add them before the onions and cook for a few minutes until they start to brown.

Ingredients

12 oz. Medium Size Egg Noodles, cooked as package directions
8 oz. Sour Cream
1/4 cup Red Wine
1 3/4 cups Beef Stock
3 cloves garlic, minced
1 large Onion, sliced
1/8 tsp. Paprika
1/2 tsp. Dried Rosemary
1/2 tsp. Dried Thyme
1/2 tsp. Onion Powder
1/2 tsp. Pepper
1 tsp. Kosher Salt
3/4 cup Flour
2 tbsp. Olive Oil
3 1/2 pounds Sirloin Tip Roast, trimmed of tough tissue and cubed

Method

01

In a gallon-sized bag, mix the flour, salt, pepper, onion powder, thyme, rosemary, and paprika.
02

Add the cubed beef and toss to coat. Set the pressure cooker to browning. Add 2 tablespoons oil to pressure cooker.
03

Working in small batches, taking care not to overcrowd the pot, brown the meat on all sides. (took me 4 batches). Remove the beef to a plate.
04

Add the onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
05

Add back the beef and any juices that have accumulated on the plate. Stir in the beef stock and wine. Place the lid on and set the cooker to High Pressure for 20 minutes.
06

After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes.
07

Carefully remove the lid. Place the sour cream into a small bowl. Ladle about 1/4 cup of the hot juice from the pressure cooker into the sour cream and stir. Do this several times until the sour cream is warmed.
08

Stir the warm sour cream into the meat. Salt and pepper to taste. Serve over egg noodles.

Related Tags

Pressure Cooker Recipes

Beef Stroganoff Recipes

Pressure Cooker Beef Stroganoff

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 462 Kcal
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

12 oz. Medium Size Egg Noodles, cooked as package directions

8 oz. Sour Cream

1/4 cup Red Wine

1 3/4 cups Beef Stock

3 cloves garlic, minced

1 large Onion, sliced

1/8 tsp. Paprika

1/2 tsp. Dried Rosemary

1/2 tsp. Dried Thyme

1/2 tsp. Onion Powder

1/2 tsp. Pepper

1 tsp. Kosher Salt

3/4 cup Flour

2 tbsp. Olive Oil

3 1/2 pounds Sirloin Tip Roast, trimmed of tough tissue and cubed

03 Method

Step 1

In a gallon-sized bag, mix the flour, salt, pepper, onion powder, thyme, rosemary, and paprika.

Step 2

Add the cubed beef and toss to coat. Set the pressure cooker to browning. Add 2 tablespoons oil to pressure cooker.

Step 3

Working in small batches, taking care not to overcrowd the pot, brown the meat on all sides. (took me 4 batches). Remove the beef to a plate.

Step 4

Add the onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.

Step 5

Add back the beef and any juices that have accumulated on the plate. Stir in the beef stock and wine. Place the lid on and set the cooker to High Pressure for 20 minutes.

Step 6

After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes.

Step 7

Carefully remove the lid. Place the sour cream into a small bowl. Ladle about 1/4 cup of the hot juice from the pressure cooker into the sour cream and stir. Do this several times until the sour cream is warmed.

Step 8

Stir the warm sour cream into the meat. Salt and pepper to taste. Serve over egg noodles.

04 Author