This scrumptious beef dish borrowed from Russia has become a beloved American comfort food. Try my easy electric pressure cooker recipe and have a delicious platter of Beef Stroganoff in no time! It features tender beef chunks and earthy mushrooms in a tantalizing herby broth. Amp of the flavor and texture with a tangy cup of sour cream. The buttery egg noodles cook perfectly al-dente and complete this comforting stew. Smart Recipes, European Recipes, Beef Recipes, Recipes Beef European Instant Beef Stroganoff Instant Beef Stroganoff Recipe | PT1H Serves 4 Ingredients: 1 Tablespoon Extra-Virgin Olive Oil 1 Tablespoon Unsalted Butter 1 Small Yellow Onion 1.5 Teaspoon Salt 1.5 Pounds Boneless Sirloin Steak 1 Teaspoon Freshly Ground Black Pepper 1 Teaspoon Dried Dill Weed 1 Teaspoon Garlic Powder 0.5 Teaspoon Onion Powder 3 Tablespoons Worcestershire Sauce 1 Tablespoon Dijon Mustard 3 Cups Reduced Sodium Beef Stock 1 Pound Bella Cremini Mushrooms 2 Tablespoons All-Purpose Flour 0.75 Pound Wide Egg Noodles 1 Cup Sour Cream 1 Small Bunch Fresh Parsley In a 6-quart electric pressure cooker on Saute setting, heat oil, butter, onion & 1/2 teaspoon salt. Sauté , stirring often, until onion just begins to soften, about 3-4 minutes. In a large bowl, toss together beef, remaining salt & pepper and add into the cooker. Saute, stirring occasionally until the meat is browned on all sides, about 4-6 minutes. Add dillweed, garlic powder, onion powder, Worcestershire sauce and mustard. Pour in 1/2 cup of the beef stock and stir until incorporated. Stir in the mushrooms and flour until evenly incorporated. Pour in the remaining beef stock. Close and seal the lid. Cook on High pressure for 10 minutes. Immediately vent the cooker on Quick Release to release the pressure. Carefully open the lid and add the egg noodles. Seal lid again and cook on High for 5 minutes. Allow the pressure to naturally release for 5 minutes, then immediately vent to release any remaining pressure. Carefully open the lid and stir. Let the stroganoff cool for a few minutes, then stir in the sour cream. Serve hot, sprinkled with fresh parsley.

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