Prep 5 mins
Cook 23 mins
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.
- 1 -2 lb stew beef chunk (depending on your taste)
- 1 small onion, chopped
- 1 teaspoon nutmeg
- 1 -2 garlic clove, minced
- 1 tablespoon oil
- 1 tablespoon Dijon mustard (I use dry mustard powder if I don't have Dijon on hand- any will work)
- fresh ground pepper
- 1 1⁄2 teaspoons beef bouillon
- 1 (16 ounce) can mushrooms (sliced, undrained)
- 1 cup water
- 1⁄2 teaspoon salt
- 1 (12 ounce) container sour cream
- 1⁄4 cup water
- 2 tablespoons cornstarch
- cooked noodles
- 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.
Excellent-Easy! The meat that i used could have used more time in the pressure cooker since we like our beef super soft and falling apart. Also, this was a bit bland so next time i will add more pepper and salt. Overall everyone liked this and i will make again./ Thanks Mary
This is fantastic!!!! I was hoping to find a great recipe on here for Pressure Cooker Beef Stroganoff, and this is IT!! I made this as a special meal for our foreign exchange students because one of them liked it, however they ended up not coming home tonight for dinner, but those of us here LOVED it, and I would even say this is the BEST I have ever had. Thank you so much for a fast, great repeater! :)
Fantastic recipe. I made it tonight and as soon as it started cooking my mouth was watering. Thanks for being so inventive.