Beef Stroganoff Coquillettes Pressure Cooker Recipes

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Soak porcini mushrooms in the boiling water for 10 minutes. Chop mushrooms; strain and reserve mushroom liquid.
• Season meat with salt and pepper. In a 6-quart pressure cooker, heat 1 tablespoon oil over medium-high. Working in batches, add meat and cook until browned on all sides, 5 minutes, adding more oil as needed. Transfer to a plate.
• Add remaining tablespoon oil, the button mushrooms, and onion; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Add porcini mushrooms, mushroom liquid, and chicken broth. Return meat to pressure cooker, along with any accumulated juices.
• Secure lid. Bring to high pressure over medium-high; reduce heat to maintain pressure and cook until meat is tender, 30 minutes. Remove from heat, vent pressure, then remove lid. Stir in egg noodles and cook, stirring occasionally, over medium until tender, about 7 minutes. Remove from heat. Shred meat and stir in sour cream and mustard. Season with salt and pepper. Serve topped with dill.

PRESSURE-COOKER GROUND BEEF STROGANOFF

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add half the ground beef, salt and pepper. Cook and stir, crumbling meat, until no longer pink, 6-8 minutes. Remove meat; drain any liquid from pressure cooker. Repeat with remaining ground beef, salt and pepper., Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes. Add garlic; cook 1 minute longer. Return meat to cooker; add tomato paste and consomme. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure., Select saute setting and adjust for low heat. In a small bowl, whisk together flour and water. Pour over meat mixture; stir to combine. Cook and stir until thickened. Stir in sour cream; cook until heated through. Serve with noodles, if desired, and minced parsley.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more oil as needed. Transfer meat to a plate when browned.
• Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes.
• Add the garlic and tomato paste and sauté 1 minute.
• Add beef broth and scrape up any browned bits on the bottom of the pot.
• Add browned beef and any accumulated juices. Select High Pressure and 18 minutes cook time.
• While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper.
• When the cook time ends, turn pressure cooker off and allow the pressure to release naturally for 10 minutes. After 10 minutes, use a quick pressure release to release any remaining pressure. When the valve drops, carefully remove the lid.
• Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms.
• Serve over prepared egg noodles.

BEEF STROGANOFF FOR INSTANT POT®

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
• Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
• Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in chicken broth and remaining 1/2 teaspoon salt. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
• Release pressure carefully using the quick-release method. Open pressure cooker; stir in egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
• Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.

BEEF STROGANOFF IN AN INSTANT

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Saute onion until barely tender, about 3 minutes. Mix in Worcestershire sauce, garlic, beef base, pepper, thyme, and salt.
• Pour in 1/4 cup vermouth; deglaze the pot by scraping the bottom with a wooden spoon. Add steaks; saute until browned, about 6 minutes. Turn off Saute mode. Add remaining vermouth, mushrooms, and 1 1/2 cups beef broth. Mix together gently.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in noodles. Lock the lid and cook on high pressure until noodles are tender, about 3 minutes. Allow 5 to 10 minutes for pressure to build.
• Pour remaining 1/2 cup beef broth into a microwave-safe bowl. Microwave until hot, about 1 minute. Dissolve flour in the broth.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Open lid and stir in the beef broth mixture. Let thicken, 3 to 5 minutes. Stir again. Add sour cream; stir until completely combined.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• Place first 11 ingredients in pressure cooker. After securing lid bring to pressure and let simmer for 18-20 minutes at pressure then remove from heat.
• Once the pressure has subsided open the lid and stir sour cream into the broth. (I find that heating and stirring the sour cream well before hand, helps it to incorporate into the broth better).
• Finally, stir together water and cornstarch in a small bowl. (I use sour cream container to save dishes.) Add slowly to simmering broth, stirring continually.
• Serve over hot noodles.

SLOW COOKER BEEF STROGANOFF

Steps:

• Season beef - Pat beef dry then sprinkle with all the salt and pepper.
• Brown beef - Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
• Sauté aromatics - Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
• Add flour - Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
• Add stock - While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.

PRESSURE COOKER BEEF STROGANOFF

Steps:

• In a gallon sized zip top bag, mix together the flour, salt, pepper, onion powder, garlic powder, thyme, rosemary and paprika. Add the cubed beef and toss to coat.
• Set the pressure cooker to browning and add 2 tablespoons of oil. Working in small batches, taking care not to over crowd the pot, brown the meat on all sides. Remove the beef to a plate.
• Add the mushrooms and onions to the pressure cooker, adding more oil if needed and cook for 5 minutes. Add the garlic and cook for an additional 1 minute.
• Return the beef to the pressure cooker, along with any juices that have accumulated on the plate. Stir in the beef broth.
• Place the lid on the pressure cooker and set it to high for 20 minutes.
• After 20 minutes has elapsed, allow the pressure cooker to naturally release the steam. This will take 10-15 minutes. Carefully remove lid.
• Place the sour cream into a small bowl and ladle about 1/4 cup of the hot liquid from the pressure cooker into the sour cream and stir.
• Stir the sour cream mixture back into the pressure cooker with the meat. Season with additional salt and pepper, if needed, to taste. Serve over egg noodles.

HEALTHY PRESSURE COOKER BEEF STROGANOFF

Steps:

• 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.

BEEF STROGANOFF & COQUILLETTES (PRESSURE COOKER)

Steps:

• Fry off the diced Streaky Bacon (or Pancetta) in the Butter and a Olive Oil until just starting to colour.
• Add the Onions and Garlic and cook until softened, stirring often.
• Add the Beef and stir.
• Sprinkle over the tablespoon of Flour, add 3 of the 4 tablespoons of Paprika (reserving 1 spoonful for presentation) and season with the Salt and Pepper - stir.
• Squeeze your lemon juice into the pot through your hands catching any pips, or use a reamer.
• Drain the tinned Mushrooms.
• Add the Stock, Mushroom Soup and Sliced Mushrooms.
• Add the Crème Fresh but keep back a couple of tablespoons for presentation.
• Secure your lid and when the cooker gets up to pressure, cook for 30 minutes.
• You can smell when it's ready, it is divine! Move your pot off the heat and turn of your hob. I always allow my pot to de-pressurise on its own, I don't try to rush it by taking the 'whistle' bit off otherwise I end up with Strog stuck to the bottom, but please, you follow the manufacturer's instructions for your cooker as I'm sure they are all slightly different.
• While the cooker is de-pressurising, get a big pan of water on the boil for the pasta and follow the instructions on the packet (or not, it says 5 to 6 minutes on the brand I buy, but it always takes more like 10!).
• Serve Stroganoff on top of pasta in a bowl (like Spaghetti Bolognaise).
• Put a dollop of the remaining Crème fresh in the middle of each bowl and a pinch of the remaining Paprika over that and around the sides for a bit of decoration.
• Enjoy! :) p.s. This freezes really well if you don't have 12 people to feed!