Pressure Cooker Beef Stroganoff PT50M https://img4.recipesrun.com/201907/2019/1011/08/e/133294/300x200x90.jpg 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. 6 servings 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
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    Pressure Cooker Beef Stroganoff

    4.5

    ( By zhanghengshuo )

    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.
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    Pressure Cooker Beef Stroganoff
      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
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      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
      zhanghengshuo zhanghengshuo
      75 Recipes

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