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.
Servings 6
Calories 468kcal
Equipment
- Electric pressure cooker
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
Thickener
- 3 tbsp cornstarch
- 2 tbsp water
Garnish
- 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
Instructions
- Prep all your ingredients.
- 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.
- Once the meat is done remove and leave to 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.
- 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 a clearer and lighter stroganoff, skim the fat and scum off the surface.
- 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.
- 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.
Nutrition
Calories: 468kcal | Carbohydrates: 10g | Protein: 36g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 137mg | Sodium: 540mg | Potassium: 974mg | Fiber: 1g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 4mg