Pressure Cooker Beef Stroganoff

13 Ratings
Recipe courtesy ofFood Network Kitchen

Pressure cookers take the pressure off you, making it easy to cook long-braise dishes for weeknight dinners. This beef stroganoff uses lean beef chuck for a high-protein feast.

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Total: 40 min Prep: 10 min Cook: 30 min

Yield: 6 servings

Level: Easy

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Ingredients

  • 1 1/2 pounds lean beef chuck, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 cup dry white wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 pound whole white button mushrooms
  • 3 carrots, cut into 1/2-inch chunks
  • 2 stalks celery, chopped
  • 1/4 cup neufchatel cheese
  • 1/4 cup roughly chopped fresh parsley
  • 12 ounces whole wheat egg noodles

Directions

  • Special equipment: Pressure cooker

  • Toss the beef with 1/2 teaspoon each salt and pepper. Heat the oil in a pressure cooker over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 4 minutes. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 4 minutes. Add the white wine, mustard and flour, bring to a simmer and cook until reduced by half, about 2 minutes. Add the beef broth, mushrooms, carrots and celery.

  • Secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, cook for 18 minutes. Remove from the heat and, using the quick-release valve, carefully open. Stir in the neufchatel, parsley and salt and pepper to taste.

  • Meanwhile, bring a pot of water to a boil and cook the egg noodles according to package directions. Drain and keep warm.

  • Divide the noodles and beef stroganoff evenly among 6 serving bowls.

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13 Ratings

Bearable
<p>Neufchatel cheese (which is similar to cream cheese, but tangier) instead of sour cream.<span>  </span>Neufchatel cheese gives the sauce a nice tang (similar to sour cream), but it’s much thicker, which makes for a much creamier sauce.<span>  </span></p><p><span><br /></span></p><p><span>If you think you need to change anything for a thicker sauce or whatever reason, reduce the amount of broth, if it's too thick you can always slowly add more warmed broth to thin the sauce. </span></p><p><span><br /></span></p><p><span>I make it as written, but cook more noodles and if I think it turned out too thin, I just slowly add the noodles and stir them in to the desired consistency.  It never fails to be perfect every time.</span></p><p><span><br /></span></p><p><span>Homemade beef broth is best because it's lower sodium, then everyone can salt it to their liking at the table.  Some people are super tasters and what's enough salt to one person might be too much for a super taster.  If that's not possible look for the lowest sodium possible. Minor's is my personal favorite.</span></p><p><span><br /></span></p> See All Reviews Post Review

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