Strips of chuck roast or top round, vegetables and sour cream. Pressure-cooker as the only pot. A quick and excellent Beef Stroganoff.
Directions for: Pressure Cooker Beef Stroganoff
Ingredients
2 lb(s) beef chuck roast
tsp salt
tsp ground black pepper
4 oz butter
4 green onions
4 heaping Tbsp all-purpose flour
10 fl. oz. can condensed beef broth
1 Tbsp Dijon mustard
3 cups slice mushrooms
3 medium carrots, chunks
cup parsley, chopped
cup basil, chopped
cup sour cream
cup white wine
Salt, to taste
Pepper, to taste
3 stalks celery, sliced or diced
Directions
1. Slice the meat into strips 1/2 inch thick by 2 inches long. Remove any fat and gristle. Season with 1/2 teaspoon of both salt and pepper, and flour to fully coat the meat..
2. Set the pressure cooker to "brown" and pre-heat the oil.
3. Brown the meat for about 5 minutes.
4. Add in the chopped green onions, mushrooms, parsley, basil. Continue browning for another 5 minutes.
5. Mix the remaining flour into the beef broth, with mustard. then mix them into the pot. Cook until liquids are reduced and thickened for about 5 minutes.
6. Add the wine. Pressure-cook for 19 minutes, then remove the heat and the steam pressure.
7. the mixture will keep until ready for serving. Five minutes before serving, add in the sour cream. Salt and pepper to taste.
8. Serve over noodles or rice.
Tips and Substitutions
More sour cream is nice. A dash of addition wine in with the sour cream is nice.
Source and Credits
Courtesy of Food Network Canada Community
See more: Main, Beef, Dinner, Vegetables, Comfort Food, Winter