My Father's Beef Stroganoff

READY IN: 1hr 25mins


  • 1 -2
    lb boneless beef cube (or any steak cut up into cubes)
  • 1 12
    cups water
  • season salt (to taste)
  • 1
    (10 1/2 ounce) can cream of mushroom soup
  • 2
    (10 1/2 ounce) cans condensed golden mushroom soup
  • 8
    ounces sour cream (two to one ratio on soups important. don't cut out Golden mushroom or do one each changes the flavor)
  • 12
    cup milk
  • 1
    (12 ounce) package cooked egg noodles


  • Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
  • Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
  • When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in - personally I take them out.
  • Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
  • Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
  • Serve over prepared egg noodles.