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Pressure Cooker Beef Stroganoff
Mmm, Rich Pressure Cooker Beef Stroganoff, such a tasty treat. How are you guys doing this December? For me, going out and getting some fresh air into my lungs is pure happiness. Even though the air is cold and sharp, I feel like going just going on a 30 minute walk gives me so much new energy in these slow December. I know, it’s all hectic with upcoming holidays and everything that goes with it, but on the other hand, the bright days are shorter which still gives us a small break to relax and take time to work on our hobby, our passions and more time to cook new dishes. Today we are sharing one of our favorite pressure cooker beef recipes. Beef Stroganoff, a Russian dish, that everyone who likes beef will love. Originally, Beef Stroganoff is prepared with expensive cuts of beef, like beef tenderloin, but used a cheaper cut, which then cooks for a longer period of time, just to get that same effect, which is a delicious, soft, juicy meat. The preparation is easy and while the stroganoff is cooking, for 40 minutes you can do other things around the house, because there’s no need to watch it, stir the meat or whatever else you do while cooking, pressure cooker does all the work. It also freezes very well, which makes it great for any day of the week. You can serve it with tagliatelle pasta, rich, mashed potatoes or even speatzle. Tender, juicy beef, creamy and rich sauce. Such a fantastic dish.

 

How to make Beef Stroganoff?

This Beef Stroganoff is prepared in a pressure cooker. However, if you don’t own one, no problem. You can cook this one in a nice, large heavy-bottomed pot. Instead of cooking for 40 minutes in a pressure cooker, you will need to cook for 2 hours on low heat, covered with a lid.

The meat will be super tender, juicy, soft. The sauce creamy, rich and incredibly tasty and button mushrooms and leek will make it all even better.


Beef - We used beef chuck in this recipe. After a long time of cooking in a pressure cooker the meat just falls apart, it’s soft, tender, incredibly juicy. In the original version beef tenderloin is used, but that requires a different type of cooking.

Button Mushrooms - Always use fresh button mushrooms in this recipe, white or brown. We don’t recommend using other types of mushrooms, because the button mushrooms stay nice and thick and that’s not the case with other types. Add dried porcini for an extra kick in taste and flavor.

Sauce - Using butter and flour (Ration 1:1) make roux. Add the sour cream and heavy cream. That will thicken the sauce and make it richer, tastier.

Parsley - Always use fresh parsley, it adds a lovely freshness.

Pressure Cooker Beef Stroganoff

Pressure Cooker Beef Stroganoff

Can I freeze Beef Stroganoff?

YES. Pressure cookers are usually big, which is great for cooking large quantities and them freezing them for when we don’t have so much time to cook. We recommend making double the amount stated in this recipe.
Important: Once you unfreeze the beef stroganoff, put in a pot, add a small amount of water and bring to a boil. Leave to boil for 5 minutes, to really cook the mushrooms through.

Pressure Cooker Beef Stroganoff

Pressure Cooker Beef Stroganoff

Classic Beef Stroganoff Recipe

This is not the classic beef stroganoff recipe. In the original version the beef stroganoff is prepared faster, in a cream sauce, using an expensive beef cut, like beef tenderloin or filet mignon. Since we wanted to use a cheaper beef cut and we wanted our beef chuck to be just as tender and delicious, we needed to cook it for longer. In February we made a quicker winter version, Beef Stroganoff with Kale, click HERE for the recipe.

Pressure Cooker Beef Stroganoff

What to serve with Beef Stroganoff?

It’s best to serve Beef Stroganoff with tagliatelle pasta, rich or mashed potatoes. An amazing side dish for Stroganoff is also parsnip puree or speatzle.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    5
    minutes
  • cook:
    80
    minutes
  • total time:
    85
    minutes

METHOD

  • Beef

    Clean the beef chuck and cut it on 1cm (1/2 inch) thick stripes. Season with salt and pepper. Place your pressure cooker over high heat. When the pressure cooker is hot, add the olive oil and beef. Cook the beef over high heat for about 8 - 10 minutes or until it’s nice, golden brown on all sides. Transfer to a place.

  • Beef Stroganoff

    Place the pressure cooker back over low heat. Add the chopped onion, chopped celery stalk, chopped garlic, sliced button mushrooms, herbs and spices. Cook for 10 minutes on low heat, then increase the heat, add the tomato paste, dijon mustard and beef chuck. Cook for about a minute, then pour in the water (or beef stock) and dried porcini mushrooms. Bring to a boil and secure the pressure cooker lid and bring to high pressure over medium heat. Once at high pressure, lower the heat to low and cook for 40 minutes. Remove from the heat and leave the lid on for about 10 - 15 minutes* or until the pressure comes down. Using quick-release valve, carefully open.

    Tip
    Depends on the pressure cooker* after 15 minutes release the pressure.
  • Sauce

    In a bowl stir to combine and knead the butter and flour (1:1 ratio) to get a nice mixture (like a dough). Add two ladles of beef stroganoff sauce, stir to combine to get rid of any lumps, then add the sour cream, heavy and and one ladle of beef stroganoff sauce. Stir to combine to get a nice, lump free mixture. This will make the sauce nice, rich, thick and delicious.

  • Sauce

    Add the butter-flour-sauce mixture back to the pressure cooker (set over low heat) and cook for about 5 minutes, stirring constantly to get a nice, thick sauce. It’s important that the beef stroganoff is at low simmer, not boiling or the sauce will fall apart. Season to taste with salt and pepper.

    Tip
    The sauce must cover the back of the spoon.
  • Finish and serve

    Place a large, deep skillet over medium-high heat. Add the olive oil and sliced button mushrooms. Cook for about 5 minutes, stirring occasionally. Add sliced leek and cook for another 5 minutes. Add the beef stroganoff and stir to combine. Sprinkle with freshly chopped parsley and serve with a side dish of your choosing, like tagliatelle pasta or rice. Optionally serve with freshly grated parmesan. Enjoy.

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