Pressure Cooker Beef Stroganoff
Beef stroganoff is originally from Russia, with its earliest printed version dating all the way back to an 1871 cookbook called “A Gift to Young Housewives.” Originally crafted with beef, sour cream, broth, and mustard, there were no mushrooms present at all. Since then, many variations have been born from it. Our version of this classic uses mushrooms of the button variety, but you could use Porcini mushrooms instead if you feel like getting fancy. The meat was important in the original recipe too, as it was specified to be cubed and not in strips. You can use stew meat cut into cubes like we did or boneless short ribs meat. Both are excellent options and will yield wonderful results.
We used 2/3 cups of sour cream in this recipe, but Jeff did that because he thought 1/3 wouldn’t be enough. You could use 1/3 cup if you feel like this is an overwhelming amount of sour cream, but really is there such a thing as too much sour cream? The Dijon mustard used in our beef stroganoff was handmade but that’s another recipe all together, and you can use any store-bought Dijon the same way. The noodles are added to this recipe last because they are fragile and can begin to decompose and become mushy, which ruins the whole texture of the recipe. The stroganoff thickens up as it sits, so give it a little bit before you serve it to let it get some thickness to it.
Our taste testers loved this recipe a lot, coming back for seconds and thirds. Jeff thought it went over well, and that it also reheated nicely, too. If you are lucky enough to have leftovers, you’ll be able to take it to work with you for lunch tomorrow and enjoy it nearly as much as you will tonight.
- 1 oz Porcini mushrooms
- 1-1/2 cups water, for boiling
- 2 lb boneless short ribs, or stew meat
- Salt and Pepper to taste
- 2 Tbsp olive oil
- 1 lb button mushrooms, trimmed and quartered
- 1 medium onion, sliced thin
- 2 cups chicken broth
- 6 oz egg noodles
- 1/3 cup sour cream
- 1 heaping Tbsp Dijon mustard
- 1/2 cup dill, chopped
- Soak Porcini mushrooms in boiling water for 10 minutes. Chop mushrooms, strain liquid, and reserve.
- Season meat with salt and pepper. In pressure cooker, heat 1 tbsp oil over medium heat. In batches, add meat and brown, around 5 minutes. Add oil as needed. Transfer to a plate.
- Add remaining Tbsp oil, the button mushrooms, and onion. Cook for 6 minutes, stirring until browned. Add porcini mushrooms, the reserved liquid, and chicken broth. Place meat back in pot, along with accumulated juices.
- Secure lid, and bring to high pressure over medium high; reduce heat to maintain pressure and cook until meat is tender, about 30 minutes. Remove from heat, vent pressure. Then remove lid. Stir in egg noodles and cook, stirring occasionally over medium until tender around 7 minutes. Remove from heat. Shred meat, if using short ribs and stir in sour cream and mustard. Season with salt and pepper and garnish with dill.