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Beef Stroganoff

Beef Stroganoff



This recipe used to take me hours. I get the same result—tender, succulent beef and
mushrooms—in just 20 minutes.
3 tablespoons vegetable oil
2 pounds beef stew meat, 1-inch cubes
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons flour
1 medium onion, chopped
2 cloves garlic, minced
1 cup beef stock
8 ounces fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ cup sour cream
4 cups hot cooked egg noodles
1 tablespoon butter
1 teaspoon poppy seeds



1. Place oil in pressure cooker and bring it to high heat. Season beef with salt and
pepper, and then place meat in oil and brown until very brown on all sides.
2. Sprinkle beef cubes with flour, and add in onion, garlic, beef stock, mushrooms,
tomato paste, and Worcestershire sauce.
3. Lock cooker lid and bring to high pressure. Adjust heat to maintain pressure and
process on HIGH for 20 minutes. Quick release pressure. Remove lid carefully to
prevent scalding from escaping steam.
4. Allow to simmer with lid off to bring sauce to desired consistency. Stir in sour
cream. Prepare egg noodles, and toss with butter and poppy seeds.
5. Serve beef over hot buttered egg noodles.

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