Pressure Cooker Beef Stroganoff
Make this delicious beef stroganoff recipe in your RICARDO electric pressure cooker or Instant Pot.
Ingredients
- 1 ½ lb (675 g) beef sirloin, cut into strips
- 2 tbsp (30 ml) oil
- 2 onions, thinly sliced
- 3 garlic cloves, chopped
- 1 lb (450 g) small white mushrooms
- 2 tbsp butter
- 2 tbsp unbleached all-purpose flour
- ½ cup (125 ml) red wine
- 1 cup (250 ml) beef broth
- 2 tbsp (30 ml) whole-grain mustard
- 1 tsp sweet paprika
- ½ lb (225 g) egg noodles
- ¾ cup (180 ml) plain 10% yogurt
- ¼ cup (10 g) chives, finely chopped
Instructions
- In a large non-stick skillet over medium-high heat, brown 1/3 of the meat at a time in the oil (see note). Season with salt and pepper.
- Meanwhile, preheat the pressure cooker on the Sauté function for 2 minutes. Add the onions, garlic, mushrooms and butter to the pressure cooker and cook just until the vegetables start to brown. Sprinkle with the flour and cook for 1 minute while stirring. Season with salt and pepper. Deglaze with the wine. Add the broth, mustard, paprika and meat. Mix well, cover and select the Meat function. Set the machine to cook for 25 minutes.
- In a pot of salted boiling water, cook the noodles until al dente. Drain and lightly oil.
- Let the pressure release naturally (about 15 minutes), and remove the lid. Add the yogurt and adjust the seasoning. Sprinkle with the chives. Ladle the stroganoff over the egg noodles.
Make this delicious beef stroganoff recipe in your RICARDO electric pressure cooker or Instant Pot.