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.
The first time I had beef stroganoff was in uni (a long time ago!) when Steph invited me to her place for dinner with her parents. I had heard of the dish many times before. It was like someone every once in a while would say, “mum’s cooking stroganoff tonight” and all my mates would nod in silence with an a appreciation and envious look on their face.
Steph’s family’s version of stroganoff is straight out of a Delia Smith cookbook. The recipe uses chuck steak and is served with rice, rather than a more expensive cut served with egg noodles or pasta. At first I thought “this is some crazy east meets west fusion thing?” But after my first bite, I didn’t care. I was sold and now I only ever have it with rice! Yeh, we are weirdos.
I personally prefer this dish with tender meat. All the quick versions of this dish require premium cuts of steak to ensure the meat is not tough. Makes perfect sense but I personally find it hard to justify spending $30 – $50/kg for a cut of beef. This is not a dig at anyone who does. We all spend within our means and it is purely a personal preference for me.
Why Use a Pressure Cooker for Beef Stroganoff?
- Since the meat is tender, you don’t have to worry about the meat being tough. this is definitely a plus because I like to make enough for lunches the following day. Quicker methods require premium cuts cooked medium rare for tenderness. However, if you were to warm the stroganoff up again, it will inevitably over cook the beef and make it tough. You do not get this problem with the pressure cooker version.
- Using a cheap cut of meat will drastically reduce the cost of the recipe. At my main grocers, chuck steak costs $16/kg while the premium cuts are easily upwards of $30/kg.
- Using an electric pressure cooker is all passive cooking. You do not need to watch it!
My Tips for a Successful Beef Stroganoff
- Do not cut the meat too small. Make sure the meat has some size to prevent it from disintegrating in the pressure cooker.
- Cut the mushrooms into thicker slices to avoid them breaking up while cooking and stirring.
- Avoid over stirring the stroganoff. This is because the meat will be soft and excessive stirring will result in the meat breaking up.
- In my experience the timings for chuck steak is 30 mins for a bit of chew, 35 mins just right and 40+ is the meat is soft and stringy.
- If you are short on time, then just chuck everything in the pressure cooker raw. It will still taste fantastic.
- The best cut of meat for this is chuck steak but any tough cheap cut will be fine.
- My personal preference is to use a fry pan on the stove top to sear the meat. This is because there is more room too work since my pressure cooker is small. My reasoning is to prevent overcrowding the fry pan / pressure cooker when searing the meat since it will lower the temperature too much and you will inevitably boil it. But this is completely up to you.
Other Great Creamy Dishes You Might Like
- Creamy Mushroom and Bacon Linguine
- My Ultimate Potato Salad
- Cream of Mushroom Soup with Sausage and Pearl Barley
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Tender Beef Stroganoff (Pressure Cooker)
- 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 – 5 tbsp sour cream
- 1/2 tbsp dijon mustard
- 3 tbsp cornstarch
- 2 tbsp water
- 3 parsley stalks, finely chopped
To Serve (Your preference)
- jasmine rice, 1/2 a cup raw rice per person
- egg noodles / pasta 100 gm per person
Prep all your ingredients.
In a fry pan on high or in your pressure cooker on the saute function (up to you), 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.
Once the meat is done take them out and let them rest.
Turn down the heat to medium and add unsalted butter, onions and mushrooms. Saute until soft.
Add the stock, sugar, thyme, Worcestershire sauce and a good pinch of salt. Combine and deglaze the pan.
Put the meat, mushrooms and stock into the pressure cooker and set it to high / meat setting and cook for 35 – 40 mins.
Prepare you rice / egg noodles / pasta according to the packaging.
In a small bowl, combine the cornstarch with water and stir until smooth. (Give it a quick stir just before adding to the stroganoff)
After 35 minutes, release the pressure valve in accordance to your user pressure cooker manual guidelines.
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 to the clear up stroganoff, skim the fat and scum off the surface.
Add the sour cream, cornstarch mixture and dijon mustard. Combine gently with a wooden spoon.
Taste check for seasoning (salt and pepper), thickness (cornstarch mixture) and creaminess (sour cream). Adjust according to your preferences.
Serve with rice / egg noodles / pasta and garnish with chopped parsley.