Your pressure cooker does all the work for you in this recipe! Butter, garlic and mushrooms are cooked on sauté setting. Then beef broth, Worcestershire sauce and stew meat are added in. After cooking on the pressure setting for 15 minutes, egg noodles are added in and cooked for an additional 3 minutes. Next, sour cream, salt and pepper are mixed in before serving.
Course
Entree
Prep Time5minutes
Cook Time25minutes
Servings6people
Ingredients
2lbstew meat
Salt and pepper
1cupsliced mushrooms
3tspgarlicminced
3tbspbutter
2tbspflour
3cupsbeef broth
4tbspWorcestershire sauce
10ozegg noodles
½cupsour cream
2tbspcorn starch + ¼ cup beef broth
Instructions
Set pressure cooker to sauté. Add butter, garlic and mushrooms. Cook until butter is melted, sprinkle in flour and stir to coat the mushrooms.
Add 3 cups beef broth, Worcestershire sauce and the stew meat. Cover, turn steam valve to sealed position and set to pressure cook (or manual) for 15 minutes.
Do a quick release. Stir in egg noodles and set pressure cook (or manual) for 3 minutes. Do another quick release.
Stir in sour cream, taste, and add salt and pepper as needed. Serve or for a thicker stroganoff sauce, set pressure cooker to soup setting, whisk together corn starch and ¼ cup beef broth, and stir into the stroganoff. Once sauce comes to a boil and has thickened, serve.