Pressure Cooker Beef Stroganoff
The recipe Pressure Cooker Beef Stroganoff could satisfy your Eastern European craving in around 40 minutes. This main course has 541 calories, 67g of protein, and 14g of fat per serving. This recipe serves 6. For $3.79 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe is liked by 1348 foodies and cooks. A mixture of red wine, kosher salt, onion powder, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by The Hungry House Wife. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. Similar recipes are Pressure Cooker Beef Stroganoff, Pressure Cooker Beef Stroganoff, and Pressure Cooker Beef Stroganoff.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1¾ cup Beef Stock
12 oz. Medium Size Egg Noodles, cooked to package directions
½ teaspoon Dried Rosemary
½ teaspoon Dried Thyme
¾ cup Flour
3 cloves garlic, minced
1 teaspoon Course Kosher Salt
2 + Tablespoons Olive Oil
1 large Onion, sliced
½ teaspoon Onion Powder
½ teaspoon Pepper
3½ lbs. Sirloin Tip Roast, trimmed of tough tissue and cubed
¼ cup Red Wine
8 oz. Sour Cream
Equipment:
pressure cooker
ladle
bowl
Cooking instruction summary:
In a gallon sized zip lock bag, mix together the flour,salt, pepper,onion powder,thyme,rosemary and paprika.Add the cubed beef and toss to coat.Set the pressure cooker to browning.Add 2 tablespoons oil to pressure cooker.Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. (took me 4 batches).Remove the beef to a plate.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.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.After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes.Carefully remove lid.Place the sour cream into a small bowl.Ladle about ¼ 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.Stir the warm sour cream into the meat.Salt and pepper to taste.Serve over egg noodles.
Step by step:
1. In a gallon sized zip lock bag, mix together the flour,salt, pepper,onion powder,thyme,rosemary and paprika.
2. Add the cubed beef and toss to coat.Set the pressure cooker to browning.
3. Add 2 tablespoons oil to pressure cooker.Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. (took me 4 batches).
4. Remove the beef to a plate.
5. Add the onions to the pressure cooker, adding more oil if needed and cook for 5 minutes.
6. Add the garlic and cook for an additional 1 minute.
7. Add back the beef and any juices that have accumulated on the plate.Stir in the beef stock and wine.
8. Place the lid on and set the cooker to High Pressure for 20 minutes.After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes.Carefully remove lid.
9. Place the sour cream into a small bowl.Ladle about ¼ 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.Stir the warm sour cream into the meat.Salt and pepper to taste.
10. Serve over egg noodles.
Nutrition Information:
covered percent of daily need
