Beef Stroganoff

Beef Stroganoff

Ok here we are at the beginning of another New Year. How exciting to start over and reclaim all of those resolutions that fell by the wayside this last year. I don’t know about you, but I was sure ready for 2011. I thought I would start off the New Year by using one of our new Christmas gifts, a pressure cooker. Now working fulltime and being away from home for 12 hours a day, I was excited to get something to help me make good dinners a little quicker. Last year, I made beef stroganoff in our slow cooker, which was excellent, but it took a long time, so I was excited to see how this recipe turned out. So as part of our gift, we also got a pressure cooker cookbook with this beef stroganoff recipe in it. I love cookbooks! Last night after I got home from work, my husband and I used our pressure cooker to make the stroganoff, and it was really good. We bought the meat already sliced in strips from the butcher, so all we had to do it cut them into bite-sized pieces. This helped cut down of some of the time, and in about 30-35 minutes we had a very tasty dinner.


1 1/2 lb beef bottom round
3 Tbsp canola oil
1 large shallot, chopped
1/2 lb mushrooms, sliced
1/4 cup dry sherry
1 1/2 cups low sodium beef broth
2 heaping Tbsp tomato paste
1/2 cup sour cream (room temperature)
1 lb cooked egg noodles
sweet paprika

Slice the beef into strips about 1 inch long and 1/2 inch wide. Season them lightly all over with salt. In the pressure cooker pot brown the beef in 2 Tbsp of the oil in batches, turning with tongs as necessary; transfer each batch to a plate as it is cooked.

Cook the beef

After removing last batch, add the shallot and the remaining 1 Tbsp oil and cook, stirring, until softened, about 2 minutes.

Sauté onions

Add the mushrooms and cook until they release most of their liquid and soften, about 5 minutes.

Add the mushrooms

Pour in the sherry and cook for 1 minute. Add the broth and tomato paste, stirring until blended. Return the beef to the pot. If using an electric pressure cooker, switch off the browning function.

Add remaining items

Lock the lid into place and cook on high pressure for 18 minutes. Quick-release the steam. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Let the stroganoff stand for about 5 minutes to settle the flavors. Whisk the sour cream with a fork until smooth, then stir it into the pot. Divide the egg noodles among warm shallow bowls, spoon the stroganoff over the top, sprinkle with paprika, and serve.

Beef Stroganoff

Recipe adapted from: The Pressure Cooker Cookbook


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