Beef Stroganoff Recipe
2 pounds beef stew meat or round steak, cut into 1″ cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
3 cloves garlic
1 cup beef broth
1/4 pound fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked
In pressure cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly. Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid.
Stir in sour cream and blend well. Serve over hot egg noodles.
Tags: Beef Stroganoff, Betty Lynch, My Country Kitchen, Pressure Cooker Recipes
January 10th, 2009 at 3:37 am
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January 10th, 2009 at 3:13 pm
Out of curiosity—if you left out the sour cream, how much would that take away from the recipe? Also, do you have a recipe for a vegetarian stroganoff? Does that just mean eliminating the beef?
January 14th, 2009 at 11:33 pm
I guess I always thought that the sour cream is what makes it beef stroganoff. Otherwise it would be beef cubes with gravy! JMHO
March 26th, 2009 at 1:21 am
Can this be done with Lamb or Turkey cutlets?
March 27th, 2009 at 12:39 am
Hi Rosie,
Yes you could use turkey cutlets. That would be good, too!! I believe you could use Lamb, however I have never cooked Lamb.
Blessings,
Betty
November 27th, 2009 at 12:43 am
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