Beef Stroganoff
A creamy beef and egg noodle dish with mushrooms and sour cream sauce. Ready in under an hour with the pressure cooker.
Ingredients
Method
Completed steps 0
Switch to sauté mode. Melt butter, add garlic and mushrooms, and cook until the mushrooms are slightly softened. Dust the flour over and stir until coated.
Pour in 3 cups broth and Worcestershire sauce, then add the stew meat. Lock the lid, set the vent to sealed, and pressure cook on high for 15 minutes.
Release pressure quickly by switching the vent to venting and opening the lid once the float valve drops. Stir in the egg noodles and pressure cook on high for 3 more minutes. Quick release again.
Stir in the sour cream and season with salt and pepper to taste. For a thicker sauce, switch to soup mode, whisk the cornstarch with ¼ cup broth, stir it in, and let the mixture come to a boil before serving.
Notes
For a thicker stroganoff, make the cornstarch slurry; skip it if you prefer a thinner sauce.
Sour cream can curdle under high heat, so stir it in after pressure cooking is complete.
Egg noodles cook quickly; avoid overshooting the second pressure stage or they'll turn mushy.
Calories: 700 kcal · Carbs: 60 g · Protein: 65 g · Fat: 21 g · Sodium: 1015 mg · Fiber: 3 g · Sugar: 5 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.