Beer makes batters better, meat more tender, and sauces more flavorful.
Pressure Cooker Beef Stroganoff
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- #89736
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds beef stew meat or round steak, cut into 1" cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
1 teaspoon garlic
1/4 pound fresh mushrooms, sliced
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
salt and pepper, to taste
1 package egg noodles, cooked
directions
Using the browning or saute setting in the pressure cooker, brown the beef in the oil.
Stir in the flour and mix well.
Add the onion, garlic, mushrooms, beef broth, tomato paste, and Worcestershire sauce. Stir to combine.
Close the lid and bring to high pressure for 20 minutes. Use the quick release method and when the unit is cool enough, remove the lid.
Stir in the sour cream and mix well. Season to taste with salt and pepper. Serve over hot, cooked egg noodles.
nutrition data
465 calories, 26 grams fat, 13 grams carbohydrates, 43 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 23, 2014
Got a pressure cooker for Mother's day and finally got around to using it this week. This is the first recipe I tried that didn't come with the manual so I had to guess on how exactly to release the pressure (quickly or slowly). I did quickly and everything was delicious. Looking forward to trying more pressure cooker recipes.