Pressure Cooker Beef Stroganoff With Pasta Recipes

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PRESSURE-COOKER GROUND BEEF STROGANOFF



Pressure-Cooker Ground Beef Stroganoff image

My mother gave me this recipe 40 years ago. It's a wonderfully tasty dish to share around the dinner table. -Sue Mims, Macclenny, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

2 pounds ground beef
1-1/2 teaspoons salt
1 teaspoon pepper
1 tablespoon butter
1/2 pound sliced fresh mushrooms
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/3 cup all-purpose flour
1/3 cup water
1-1/2 cups sour cream
Hot cooked noodles, optional
Minced fresh parsley

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.

Nutrition Facts : Calories 356 calories, Fat 24g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 780mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

PRESSURE COOKER BEEF STROGANOFF



Pressure Cooker Beef Stroganoff image

Tender chunks of beef in a savory mushroom sauce, ready in about 40 minutes in your pressure cooker.

Provided by Danelle

Time 40m

Number Of Ingredients 16

1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon paprika
2.5 lbs. Sirloin Tip Roast, cubed
2-3 tablespoons olive oil
2 cups fresh sliced mushrooms
1 medium onion, sliced
2-3 cloves garlic, minced
1 3/4 cups beef broth
3/4 cup sour cream
Cooked egg noodles, for serving

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.

Nutrition Facts : Calories 724 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 216 milligrams cholesterol, Fat 43 grams fat, Fiber 2 grams fiber, Protein 61 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 739 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

PRESSURE COOKER BEEF STROGANOFF



Pressure Cooker Beef Stroganoff image

I live outside of the US and the meat that I can get here can be pretty tough. I came up with this recipe after looking over several and playing around with it a little. The meal is ready to eat in about 30 minutes and the meat is fork tender. Hope you enjoy it as much as I do.

Provided by manderson

Categories     Roast Beef

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 -2 lb stew beef chunk (depending on your taste)
1 small onion, chopped
1 teaspoon nutmeg
1 -2 garlic clove, minced
1 tablespoon oil
1 tablespoon Dijon mustard (I use dry mustard powder if I don't have Dijon on hand- any will work)
fresh ground pepper
1 1/2 teaspoons beef bouillon
1 (16 ounce) can mushrooms (sliced, undrained)
1 cup water
1/2 teaspoon salt
1 (12 ounce) container sour cream
1/4 cup water
2 tablespoons cornstarch
cooked noodles

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.

PRESSURE COOKER BEEF STROGANOFF WITH PASTA



Pressure Cooker Beef Stroganoff With Pasta image

This Russian dish has been around for several centuries and here is a delicious rendition that pays tribute to this gourmet dish.

Provided by Laka

Categories     Meat

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

400 g beef rump, trimmed and cut into sticks
2 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon plain flour
300 ml beef stock, from 1 mushroom cube
1 tablespoon Dijon mustard
1 tablespoon tomato puree
3 tablespoons sour cream
1/2 teaspoon black pepper
400 g fusilli (Spirals or Twists)

Steps:

  • In a pressure cooker pan, heat the olive oil. Quickly sear the beef in batches until browned on both sides. Remove the meat with slotted spoon and set aside.
  • Add the onion to the pan and sauté for 2 minutes until soft. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 minutes until thickened.
  • Stir in the mustard, purée, cream and black pepper. Return the beef to the pan, cover and lock lid on pressure cooker. Bring to pressure.
  • When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
  • Cook the pasta according to manufacturer's instructions, drain and serve with the creamy Stroganoff.

Nutrition Facts : Calories 629.2, Fat 13.9, SaturatedFat 3.1, Cholesterol 6.2, Sodium 454.4, Carbohydrate 105, Fiber 5.1, Sugar 5.3, Protein 19.6

PRESSURE COOKER BEEF STROGANOFF



Pressure Cooker Beef Stroganoff image

Make and share this Pressure Cooker Beef Stroganoff recipe from Food.com.

Provided by Scott P.

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground beef
1 teaspoon minced garlic
1 cup medium-diced onion
10 ounces mushrooms, quartered
1 (10 3/4 ounce) can cream of mushroom soup
2 cups beef broth
3 cups penne pasta
1 teaspoon dried thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
4 ounces cream cheese, cut into small pieces and room temperature

Steps:

  • Set your pressure cooker on the brown setting. Brown the ground beef with the garlic and drain off the excess fat. Stir in the onions, mushrooms, cream of mushroom soup, beef broth, penne, thyme, salt and pepper.
  • Place the lid on pressure cooker and lock in place. Pressure cook for 7 minutes on high. Release the pressure and remove the lid. Fold in cream cheese until melted.

Nutrition Facts : Calories 568.1, Fat 28, SaturatedFat 11.3, Cholesterol 97.9, Sodium 1376.4, Carbohydrate 50.4, Fiber 6.9, Sugar 3.4, Protein 29.7

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