PRESSURE-COOKER GROUND BEEF STROGANOFF
My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. -Sue Mims, Macclenny, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir, crumbling meat, until no longer pink, 6-8 minutes. Remove meat; drain any liquid from pressure cooker. Repeat with remaining ground beef, salt and pepper., Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Return meat to cooker; add tomato paste and consomme. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure., Select saute setting and adjust for low heat. In a small bowl, whisk together flour and water. Pour over meat mixture; stir to combine. Cook and stir until thickened. Stir in sour cream; cook until heated through. Serve with noodles, if desired, and minced parsley.
Nutrition Facts : Calories 356 calories, Fat 24g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 780mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
PRESSURE COOKER BEEF STROGANOFF
I live outside of the US and the meat that I can get here can be pretty tough. I came up with this recipe after looking over several and playing around with it a little. The meal is ready to eat in about 30 minutes and the meat is fork tender. Hope you enjoy it as much as I do.
Provided by manderson
Categories Roast Beef
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place first 11 ingredients in pressure cooker. After securing lid bring to pressure and let simmer for 18-20 minutes at pressure then remove from heat.
- Once the pressure has subsided open the lid and stir sour cream into the broth. (I find that heating and stirring the sour cream well before hand, helps it to incorporate into the broth better).
- Finally, stir together water and cornstarch in a small bowl. (I use sour cream container to save dishes.) Add slowly to simmering broth, stirring continually.
- Serve over hot noodles.
HEALTHY PRESSURE COOKER BEEF STROGANOFF
Pressure cookers take the pressure off you, making it easy to cook long-braise dishes for weeknight dinners. This beef stroganoff uses lean beef chuck for a high-protein feast.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Toss the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots and celery.
- Secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the neufchatel, parsley and salt and pepper to taste.
- Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.
- Divide the noodles and beef stroganoff evenly among 6 serving bowls.
BEEF STROGANOFF FOR INSTANT POT®
A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot®.
Provided by Lissa
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h2m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
- Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
- Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
- Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
- Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 45.2 g, Cholesterol 121.4 mg, Fat 26.2 g, Fiber 2.4 g, Protein 29 g, SaturatedFat 9.8 g, Sodium 1312.5 mg, Sugar 2.4 g
PRESSURE COOKER BEEF STROGANOFF
Make and share this Pressure Cooker Beef Stroganoff recipe from Food.com.
Provided by Scott P.
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set your pressure cooker on the brown setting. Brown the ground beef with the garlic and drain off the excess fat. Stir in the onions, mushrooms, cream of mushroom soup, beef broth, penne, thyme, salt and pepper.
- Place the lid on pressure cooker and lock in place. Pressure cook for 7 minutes on high. Release the pressure and remove the lid. Fold in cream cheese until melted.
Nutrition Facts : Calories 568.1, Fat 28, SaturatedFat 11.3, Cholesterol 97.9, Sodium 1376.4, Carbohydrate 50.4, Fiber 6.9, Sugar 3.4, Protein 29.7
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- Heat vegetable oil in pressure cooker turned to the sauté mode. Working in batches, brown meat on all sides. Add all-purpose flour and stir well.
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