Dinner - Beef stroganoff in pressure cooker recipes

Author: David Reeves  

Instant Pot Beef Stroganoff: tender flavorful beef, a hearty and creamy sauce, and plenty of mushrooms make this easy beef stroganoff a family favorite and an instant pot pressure cooker classic. Beef stroganoff is a classic dish that first appeared in a Russian cookbook back in the late 1800's.

Tender Beef Stroganoff in the Pressure Cooker

This pressure cooker version of beef stroganoff will produce deliciously tender meat that will melt in your mouth. Served with mushrooms and a sour cream sauce, it is the perfect comfort dish for all seasons.
Provided by: Scruff
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: European
Number of ingredients: 18

Ingredients:

• 1 kg chuck beef steak, (cut into large chunks (3 - 4 cm cubes))
• 2 tbsp vegetable / canola oil
• 400 gm mushrooms, (cut into thick slices)
• 500 ml liquid beef stock
• 1 tsp dried thyme ((optional))
• 1 brown onion, (roughly chopped)
• 2 tsp Worcestershire sauce
• 50 gm unsalted butter
• pepper, (to taste)
• 1/2 tsp salt
• 1/2 tsp sugar
• 4 tbsp sour cream (or to taste)
• 1/2 tbsp dijon mustard
• 3 tbsp cornstarch
• 2 tbsp water
• 3 parsley stalks, (finely chopped)
• jasmine rice, (1/2 a cup raw rice per person)
• egg noodles / pasta (100 gm per person)

Nutrition:

• Calories: 468 kcal
• Carbohydrate: 10 g
• Protein: 36 g
• Fat: 33 g
• Saturated Fat: 17 g
• Cholesterol: 137 mg
• Sodium: 540 mg
• Fiber: 1 g
• Sugar: 3 g
• Serving Size: 1 serving

How to cook:

1. Prep all your ingredients.
2. In a fry pan on high or in your pressure cooker on the saute function, add 1 tbsp of oil and half of the chuck steak. Sprinkle 1/4 tsp of salt and pepper over the meat and seal until the meat is brown. Repeat with the remaining half.
3. Once the meat is done remove and leave to rest.
4. Turn down the heat to medium and add unsalted butter, onions and mushrooms. Saute until soft.
5. Add the stock, sugar, thyme, Worcestershire sauce and a good pinch of salt. Combine and deglaze the pan.
6. Put the meat, mushrooms and stock into the pressure cooker and set it to high / meat setting and cook for 35 - 40 mins.
7. Prepare you rice / egg noodles / pasta according to the packaging.
8. In a small bowl, combine the cornstarch with water and stir until smooth.
9. After 35 minutes, release the pressure valve in accordance to your user pressure cooker manual guidelines.
10. Carefully open the pressure cooker and check the consistency of your meat. If you like it softer then cook it longer. Also, if you want a clearer and lighter stroganoff, skim the fat and scum off the surface.
11. Add the sour cream, dijon mustard and cornstarch mixture (give the cornstarch a quick stir if it has separated). Combine gently with a wooden spoon.
12. Taste check for seasoning (salt and pepper), thickness (cornstarch mixture) and creaminess (sour cream). Adjust according to your preferences.
13. Serve with rice / egg noodles / pasta and garnish with chopped parsley.

Notes: Pressure Cooker Beef Stroganoff — Let's Dish Recipes, Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. …

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Easy Beef Stroganoff in Power Pressure Cooker XL

"How To" Video

Beef Stroganoff in a Pressure Cooker

Beef Stroganoff in a pressure cooker is the BEST way to make it! The meat is so tender and the flavor so delicious!! To me it beats maing it in the slow cooker or on the stove top! So good!
Provided by: angiesopenrecipebox.com
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Russian
Number of ingredients: 15

Ingredients:

• 2 tablespoons flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 1 pound beef cubes (trimmed)
• 3 tablespoons oil
• 2 teaspoons garlic (minced)
• 1 cup onions (sliced)
• 2 cups mushrooms (sliced)
• 2 cups beef broth
• ½ cup red wine (or water)
• ¼ teaspoon sugar
• 1 cup sour cream
• 1 teaspoon Gravy Master
• 1 teaspoon parsley (chopped)

Nutrition:

• Sodium: 1115 mg
• Sugar: 5 g
• Fiber: 1 g
• Cholesterol: 104 mg
• Calories: 443 kcal
• Trans Fat: 1 g
• Saturated Fat: 9 g
• Fat: 28 g
• Protein: 30 g
• Carbohydrate: 13 g
• Unsaturated Fat: 16 g
• Serving Size: 1 serving

How to cook:

1. In a small bowl, mix the flour, salt, black pepper, and paprika.
2. Add the beef cubes and stir to coat them well. Set aside.
3. Over medium heat on the stovetop, heat the oil and garlic in the pressure cooker pan for 1 minute, then add in the coated beef cubes. Sauté them for a few minutes until they are browned on all sides.
4. Stir in the onions, mushrooms, beef broth, wine, and sugar.
5. Secure the lid onto the pressure cooker and let it cook for 8 minutes after the pressure is reached.
6. Put the pressure cooker under the faucet with cold water to ool the pressure cooker immediately.
7. When the pressure is released, lift the lid. Stir in the sour cream and Gravy Master.
8. Sprinkle with parsley before serving.

Notes: Pressure Cooker Beef Stroganoff Recipe, Step 2. Season meat with salt and pepper. In a 6-quart pressure cooker, heat 1 tablespoon oil over medium-high. Working in batches, add meat and cook until browned on all sides, 5 minutes, adding …

Instant Pot Beef Stroganoff

Instant Pot Beef Stroganoff: tender flavorful beef, a hearty and creamy sauce, and plenty of mushrooms make this easy beef stroganoff a family favorite and an instant pot pressure cooker classic.
Provided by: Rachael Yerkes
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 18

Ingredients:

• 2.5 pound chuck roast
• 1 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• ½ tsp dried parsley
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 Tbs olive oil
• 3 Tbs butter
• 8 ounces baby bella mushrooms (white mushrooms work too)
• 1 large yellow onion (sliced)
• 1 Tbs minced garlic
• 1 ½ cups beef broth/stock
• 2 Tbs flour
• 2 Tbs Worcestershire sauce
• 1/2 cup sour cream
• 12 ounces egg noodles (cooked according to package directions)
• Fresh Parsley
• Salt and pepper to taste

How to cook:

1. In a small bowl mix salt, pepper, parsley, garlic powder, and onion powder together, and rub it all over the chuck roast, coating the exterior.
2. Turn your Instant Pot to the Saute setting, and wait for it to get nice and hot. Then add olive oil to the bottom, spread it around to ensure the whole bottom is coated.
3. Sear your roast on all sides by using cooking tongs, and holding against the heat for 4-5 minutes per side.
4. Set meat aside, and add butter, mushrooms, onions, and to the pot, keeping it on the saute setting. Saute for 5-7 minutes until mushrooms are starting to brown, and onions are aromatic and tender. Add garlic and saute another minute.
5. Pour ½ cup beef stock into the pot, and use it to deglaze the pot. You need to use a wooden spoon and scrape all the brown bits off the bottom so the pot won’t register as burn, and will be able to come to pressure later. Plus those brown bits give this so much flavor.
6. Slice the chuck roast into thin slices, cutting against the grain. Toss beef in 2 Tbs of flour, coating the outsides of each piece.
7. Add chuck roast to the pan with the onions and mushrooms, add remaining beef stock and Worcestershire sauce. Put lid on and seal, set to “sealing”.
8. Cook on high pressure using the manual setting to set to cook for 13 minutes.
9. Let pressure release naturally for 10 minutes, then carefully release remaining pressure by turning to “venting”.
10. Remove lid and turn the IP back on to Saute mode.
11. (Note: If theres is a lot of liquid, use a ladle, remove some of the liquid from the pot, and put it in a small bowl, and use a fork to whisk 2 Tbs corn starch with the liquid to make a slurry. Add the slurry to the pot. Typically there is not too much, but sometimes the meat has more liquid than other times)
12. Add the sour cream into the pot, and stir well, allowing to cook until sauce is thickened to desired doneness. Taste, and add additional seasoning (salt and pepper) to preference.
13. Serve over cooked egg noodles, and garnish with fresh parsley.

Notes: The Best Pressure Cooker Beef Stroganoff, When the foam subsides, add the continuing to be 2 cloves garlic and chef until aromatic (about 30 secs), after that add in the mushrooms. Cook for …

Pressure Cooker Beef Stroganoff

Beef stroganoff is a classic dish that first appeared in a Russian cookbook back in the late 1800's. This modern version is sure to become a family favorite.
Provided by: Spices Inc.
Yields: 0 servings
Number of ingredients: 6

Ingredients:

• 1 oz Porcini mushrooms1-1/2 cups water
• for boiling2 lb boneless short ribs
• or stew meatSalt and Pepper to taste2 Tbsp olive oil1 lb button mushrooms
• trimmed and quartered1 medium onion
• sliced thin2 cups chicken broth6 oz egg noodles1/3 cup sour cream1 heaping Tbsp Dijon mustard1/2 cup dill
• chopped

How to cook:

1. Soak Porcini mushrooms in boiling water for 10 minutes. Chop mushrooms
2. strain liquid
3. and reserve. Season meat with salt and pepper. In pressure cooker
4. heat 1 tbsp oil over medium heat. In batches
5. add meat and brown
6. around 5 minutes. Add oil as needed. Transfer to a plate. Add remaining Tbsp oil
7. the button mushrooms
8. and onion. Cook for 6 minutes
9. stirring until browned. Add porcini mushrooms
10. the reserved liquid
11. and chicken broth. Place meat back in pot
12. along with accumulated juices. Secure lid
13. and bring to high pressure over medium high; reduce heat to maintain pressure and cook until meat is tender
14. about 30 minutes. Remove from heat
15. vent pressure. Then remove lid. Stir in egg noodles and cook
16. stirring occasionally over medium until tender around 7 minutes. Remove from heat. Shred meat
17. if using short ribs and stir in sour cream and mustard. Season with salt and pepper and garnish with dill.

Notes: Instant Pot Beef Stroganoff {Pressure Cooker}, Cook the Beef Stroganoff: Now return the seared beef and mushrooms to the pot. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Pour 1/2 cup of white wine and 1/2 cup broth to …