Pressure Cooker Beef Stroganoff

Pressure Cooker Beef Stroganoff recipe from Pressure Cooking Today

Tender chunks of braised beef and golden brown mushrooms in a flavorful, creamy beef gravy served over fun bow tie pasta.

In the pressure cooker you can quickly turn the cheapest cuts of meat in to tender, flavorful meals. I picked up some round steak at Sam’s Club for $2.99 a pound and turned it in to this wonderful pressure cooker beef stroganoff.

Pressure Cooker Beef Stroganoff from Pressure Cooking Today

Don’t skip the browning stage of the recipe. It does take a while to brown each little bit of beef, but browning adds the rich, caramelization and great flavor to the gravy that you just can’t get any other way.

On Christmas Eve I posted a video of me making beef stroganoff in the Instant Pot electric pressure cooker. If you’re new to pressure cooking, you’ll want to watch the video before you cook this recipe.

Pressure Cooker Beef Stroganoff

Ingredients:

  • 2 pounds beef round steak, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons tomato paste
  • 1 1/2 cups beef broth
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 package (12 ounces) white mushrooms, sliced
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1/3 cup sour cream
  • Salt and pepper to taste
  • Egg noodles, cooked

Directions:

Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned – do not crowd, add more oil as needed. Transfer meat to a plate when browned.

Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.

Add the garlic and tomato paste and sauté 1 minute.

Add beef broth and scrap up any brown bits on the bottom of the pot.

Add browned beef and any accumulated juices. Select High Pressure. Set timer for 18 minutes.

While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.

When beep sounds turn pressure cooker off and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid.

Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms.

Serve over egg noodles.