PRESSURE COOKER BEEF STROGANOFF

PRESSURE COOKER BEEF STROGANOFF

Sami from Cooking on a Boat (a boat related group I am a part of)
posted a recipe today for what looks like a really simple recipe for
beef stroganoff made in a crockpot.
On R.E.D. an appliance like that
would draw far too much power
so thought I would try it out in the pressure cooker.
First though I cooked the egg noodles in the pressure cooker for 5 minutes,
drained and kept warm in my
Kuhn Rikon Cook & Serve pot
(with it’s little neoprene coat it keeps the food warm for hours)
BEEF STROGANOFF
(pressure cooker method)
serves 2
1 small onion, sliced
1 large clove of garlic, minced
1 or 2 swirls around the pot of olive oil
8 mushrooms, cut in large chunks
3/4 lbs stewing beef
several good shakes of Worchestershire sauce
small dollop of Dijon mustard
a swirl or two of wine
salt (sea) & pepper
1 can of cream of mushroom soup
1 small container of Boursin cheese (shallot & chive flavoured)
(the quantity is approximately 4 oz of Philadelphia)
 In cooker pot sauté garlic and onions until fragrant and transparent
Add some flour to a small baggy and toss in meat chunks to coat
Add floured meat to pot and stir until lightly browned.
Deglaze with a swirl or two of wine
Add Worchestershire sauce, Dijon and soup
Add 1/4 can of water and stir all until nicely incorporated
Place lid on pressure cooker and set cooking time to 20 minutes
When pressure is released add cheese by the spoonful
and stir until incorporated and creamy.
Serve over egg noodles.

PRESSURE COOKER BEEF STROGANOFF
 
Time-saving and delicious
Author:
Ingredients
  • 1 small onion, sliced
  • 1 large clove of garlic, minced
  • 1 or 2 swirls around the pot of olive oil
  • 8 mushrooms, cut in large chunks
  • ¾ lbs stewing beef
  • several good shakes of Worchestershire sauce
  • small dollop of Dijon mustard
  • a swirl or two of wine
  • salt (sea) & pepper
  • 1 can of cream of mushroom soup
  • 1 small container of Boursin cheese shallot & chive flavoured the quantity is approximately 4 oz of Philadelphia
Instructions
  1. In cooker pot sauté garlic and onions until fragrant and transparent
  2. Add some flour to a small baggy and toss in meat chunks to coat
  3. Add floured meat to pot and stir until lightly browned.
  4. Deglaze with a swirl or two of wine
  5. Add Worchestershire sauce, Dijon and soup
  6. Add ¼ can of water and stir all until nicely incorporated
  7. Place lid on pressure cooker and set cooking time to 20 minutes
  8. When pressure is released add cheese by the spoonful and stir until incorporated and creamy.
  9. Serve over egg noodles.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.