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.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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.