Pressure Cooker Beef Stroganoff
Yield: 4 servings
Cook Time: 30 minutes
When many people think of beef stroganoff, they think of that stuff that comes in a box and is served with ground beef. In my opinion, that’s not beef stroganoff at all. A real stroganoff uses sour cream, real steak and a variety of spices to make a dish that’s worthy enough to be served in a fine restaurant.
Which is why I decided to bring to you a beef stroganoff pressure cooker recipe that will put a smile on your face. It’s a recipe that takes very little prep time and can be served from start to finish in about 30 minutes. And it’s so easy to prepare just about anybody can do it. Which makes me wonder why anyone would bother with the boxed stuff in the first place.
- 1 pound of sirloin roast (Or other suitable cut of beef)
- 1 slice of bacon (chopped into 1/4″ pieces)
- 3/4 cup beef broth
- 2 tablespoons flour
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 1/2 teaspoon thyme (dried)
- 1 large white onion (chopped)
- 2 tablespoons heavy cream
- 2 tablespoons tomato paste
- 1/4 pound of fresh mushrooms (sliced)
- 1 tablespoon Worcestershire sauce
- 1 cup of sour cream
- 8 ounces of egg noodles (cooked and drained)
- Parsley (garnish)
- 1 cup of chicken or beef broth (optional, for alternative cooking method)
The first thing that you’ll need to do for this pressure cooker beef stroganoff is to secure the right kind of beef for the recipe. I usually use a sirloin top roast, otherwise known as a top sirloin butt steak or simply as a dinner steak. However, if that cut of meat is a little pricey, you can opt to go with either a top round or a chuck roast. Both of those are fine substitutes.
Once you have your steak, cut it into 1-inch pieces and set aside. Now fire up your pressure cooker and set it to its Saute or Browning feature. If it doesn’t have that feature, then set it to medium high. Now add the 3 tablespoons of olive oil.
While the cooker is heating up, take your large white onion and chop it into fine pieces. Place the onion in a small bowl. It’s also a good time to peel and mince your garlic. Once the garlic is minced, place it into a separate small bowl. It’s also a good time to cut up your bacon into 1/4-inch pieces.
When the pressure cooker has reached temperature, and the oil is nice and hot, then add your bacon pieces and let it cook for a minute or two. Now you can add the onions pieces. Salt and pepper the bacon and the onions and allow them to cook for approximately 3-4 minutes.
After the bacon begins to crisp and the onions begin to soften it’s now time to add the cut up steak pieces. Throw them in the cooker and brown them on all sides. When that is done, throw in the garlic and cook it until it begins to become fragrant—which is approximately an additional minute or so.
Now throw in the 2 tablespoons of flour and mix well. When it’s well mixed, add the 3/4 cup of beef broth, the 1/2 teaspoon of thyme, the 2 tablespoons of tomato paste, the 1/4 pound of fresh sliced mushrooms, the 1 tablespoon of Worcestershire sauce and the 2 tablespoons of heavy cream. Mix together thoroughly.
Place the lid on the pressure cooker and lock it down. Turn the cooker on High Heat and allow it to reach temperature. When it does, cook for approximately 20 minutes. While the pressure cooker is cooking. Put a pot of water and bring it to a boil. When it reaches a rolling boil, throw your egg noodles in and follow the package’s instructions. After the noodles have come out, sprinkle little bit of salt and pepper on them.
After the 20 minutes has elapsed, depressurize your pressure cooker beef stroganoff using the quick release method. Then when it’s safe to remove the lid, do so and stir the contents. Now add in your one cup of sour cream and mix well. Serve over the egg noodles and garnish with parsley, if desired. It is now ready to be served.
Alternate Cooking Method:
If you would prefer not to cook your egg noodles separately, but instead make it in one pot, you can do that if you want. However, I find there is less control over the firmness of the noodles, which is why I cook the noodles separately. Especially since I like more of an al dente noodle and most of the times I’ve made noodles in the pressure cooker with this dish, the noodles tended to come out a softer than I would have liked. If you still want to do it though, make these small alterations to the recipe:
Follow the recipe until you get to the point right before you put on the lid to the pressure cooker and lock it down. This is when you’ll want to add the 8 ounces of egg noodles. You will also want to add an additional cup of broth (either chicken or beef, your choice). And you’ll also want to adjust the cooking time. Instead of cooking it for 20 minutes, as per the recipe, change the cooking time to 17 minutes. That way, you can hopefully avoid overcooking the noodles.
Pressure cooker beef stroganoff is a wonderful dish to serve your family—either as the main course or as a side dish. Serve it with some garlic bread and a side salad and you really have something that’s quite special.
If you’re wondering what kind of wine to serve with your beef stroganoff, then allow me to offer a few suggestions. I like to pair mine with a good Bordeaux or a Rhone Red Blend. However, you can also use a nice Merlot, if you want. Another wine that pairs well with this dish is a fine Syrah.